These Slow Cooker Baby Potatoes are truly dump-and-go easy! Just toss whole baby potatoes with olive oil and a handful of simple pantry herbs and seasonings, then let the slow cooker do the rest. No water or broth needed! They cook up perfectly tender and flavorful for an easy side dish that goes with just about anything.

A hand holds a fork with a small roasted potato over a crockpot filled with assorted seasoned baby potatoes.

My new favorite way to cook baby potatoes

I’ve been cooking whole potatoes in my slow cooker for years and years (Slow Cooker Sweet Potatoes are my “lazy” go-tos), but somehow it took a way-too-hot-to-turn-on-the-oven summer day for me to realize that I can do the same thing with baby potatoes. I just washed a bag, tossed them into the slow cooker with some oil and seasoning and basically hoped for the best. And, well….apparently I should have been doing this all along. They cook right in the slow cooker with no added liquid, very little prep, and come out perfectly tender. So little effort. Such a tasty little reward. So, once I knew the method worked, I immediately borrowed the seasoning situation from my Roasted Yukon Gold Potatoes and these herby baby potatoes are one of my new low-lift, low prep dinner sides.

And when I say these slow cooker potatoes are low prep, I really mean REALLY low prep. If your potatoes are truly baby-sized, leave them whole. Wash, season, dump, done. But, your “babies” are looking a little more like toddler potatoes, I find it helpful to give those bigger guys a quick slice in half so everything cooks evenly and in a timely manner. And here’s a fun little thing I discovered while testing: those cut sides actually get a bit browned around the edges where they sit against the slow cooker. Yes, even in a slow cooker! So while cutting them isn’t necessary for the little guys, it’s certainly not a bad consolation prize when your bag of baby potatoes contains a few overachievers.

Let’s make these together. Just you and me…

Jump to Recipe Instructions
A bowl of small multicolored potatoes, a sprig of fresh herbs, a bottle of olive oil, and a plate with salt, pepper, garlic powder, and Italian seasoning on a marble surface with a beige cloth.
Gather up a few simple ingredients.
A wooden spoon stirs seasoned baby potatoes in a black slow cooker. Nearby are a beige cloth, a glass bottle of olive oil, and fresh thyme on a white marble countertop.
Place potatoes, seasonings, and oil into a slow cooker.
A hand lifts the lid of a slow cooker filled with seasoned baby potatoes. Nearby are a bottle of olive oil, a striped towel, and fresh thyme on a marble countertop.
Cover and cook.
A black slow cooker filled with assorted roasted baby potatoes, garnished with fresh herbs. Some purple, red, and yellow potatoes are visible. A beige napkin and a bottle of oil sit nearby on a marble countertop.
Once fork tender, serve immediately or cool and store in the refrigerator.
A bowl of roasted baby potatoes, including yellow, red, and purple varieties, garnished with fresh herbs. A fork, napkin, and olive oil are nearby on a white surface.
A hand holds a fork with a small roasted potato over a crockpot filled with assorted seasoned baby potatoes.
5 from 2 votes

Herby Slow Cooker Baby Potatoes

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Cuisine: American
Course: Side Dish
Author: Taesha Butler
These Slow Cooker Baby Potatoes are truly dump-and-go easy! Just toss whole baby potatoes with olive oil and a handful of simple pantry herbs and seasonings, then let the slow cooker do the rest. No water or broth needed! They cook up perfectly tender and flavorful for an easy side dish that goes with just about anything.
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Ingredients
 

  • 1½ pounds baby potatoes, mine were 1 to 1½ inches in diameter and didn't need to be cut. If your's are larger, cut in half.
  • 1½ tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • black pepper, to taste

Instructions
 

  • Add the baby potatoes, oil, and seasonings to your slow cooker and stir to coat.
  • Cover and cook until the potatoes 3 to 4 hours on HIGH or 5 to 6 hours on LOW or until the the potatoes are fork tender.
    • Every slow cooker cooks a little differently, and some run hotter than others. Depending on the size of your slow cooker and how hot it runs, your cooking time may vary a bit.
  • Once the potatoes are fork tender, serve and enjoy.
    Allow leftovers to cool completely before storing in an air-tight container in the fridge for 3 to 4 days.
Serving: 6(roughly) whole baby potatoes or 110–115g, Calories: 120kcal, Carbohydrates: 20g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 201mg, Potassium: 483mg, Fiber: 3g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 22mg, Calcium: 18mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.