Crock Pot Mushroom Potatoes
Transform your dinner table with the comforting flavors of Crock Pot Mushroom Potatoes! This hearty and easy slow-cooker recipe combines tender baby potatoes and earthy cremini mushrooms, perfectly infused with garlic, fresh thyme, and a luxurious butter cream sauce. Topped with Parmesan cheese and a sprinkle of fresh parsley, this dish is both indulgent and approachable, making it a fantastic side or standout vegetarian option. With just 15 minutes of prep time and a hands-off cooking process in the crock pot, it’s an effortless way to bring a gourmet touch to your weeknight meals. Perfectly seasoned and irresistibly creamy, these slow-cooked potatoes are sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 8 ounces Cremini mushrooms
- 4 tablespoons Unsalted butter
- 3 cloves Garlic cloves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Heavy cream
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Wash the baby potatoes thoroughly and halve them if they are larger than bite-sized.
Clean the cremini mushrooms with a damp paper towel and slice them into halves or quarters, depending on their size.
Peel and finely mince the garlic cloves.
In a small microwave-safe dish, melt the unsalted butter in the microwave for 15-20 seconds or until fully liquefied.
In the crock pot, combine the potatoes, mushrooms, melted butter, garlic, fresh thyme, salt, and black pepper. Stir well to evenly coat the potatoes and mushrooms with the seasonings.
Cover the crock pot with its lid and cook on high heat for 4 hours or on low heat for 6 hours, stirring once halfway through the cooking time to ensure even cooking.
After the cooking time, check the potatoes for tenderness by inserting a fork. They should be soft but not falling apart.
Pour the heavy cream over the cooked potatoes and mushrooms, then sprinkle the grated Parmesan cheese on top. Stir gently to combine and allow the mixture to heat through for 5-10 minutes without replacing the lid.
Taste and adjust seasoning with additional salt and pepper if needed.
Before serving, garnish with freshly chopped parsley for a pop of color and flavor.
Serve the Crock Pot Mushroom Potatoes warm as a standalone dish or as a side to your favorite protein.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 10.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 422 mg | 32% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4885 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
