Slow Cooker Amish Onion Potatoes: Simple, Buttery, and Irresistibly Savory

Servings: 6 | Prep time: 10 minutes | Cook time: 5–6 hours (LOW) or 3–3½ hours (HIGH)| Total time: Varies

There are some side dishes that don’t need to be complicated. They’re simple, honest, and made with just a handful of pantry staples. This Slow Cooker Amish Onion Potatoes is one of those dishes. Thinly sliced potatoes, dry onion soup mix, butter, and chicken broth — that’s all it takes to create a creamy, savory, deeply satisfying potato dish that tastes like it came from a farmhouse kitchen.

Inspired by Amish and Pennsylvania Dutch cooking, this recipe lets the slow cooker do all the work. The potatoes become tender and buttery, the onion soup mix adds savory depth, and the butter creates a rich, silky sauce. No cream, no cheese — just simple, honest ingredients that shine.

This is the perfect side dish for roast chicken, pork chops, ham, or meatloaf. It’s easy enough for a busy weeknight but special enough for a Sunday supper or holiday dinner.

Why You’ll Love This Recipe

Only a few simple ingredients – Potatoes, onion soup mix, butter, broth.
Ten minutes of prep – Slice, layer, sprinkle, dot, pour, cover, walk away.
Creamy, buttery, savory – The onion soup mix adds incredible depth.
No cream or cheese needed – Simple, honest comfort food.
Set-it-and-forget-it – The slow cooker does all the work.
Budget-friendly – Potatoes and soup mix are affordable staples.
Perfect for weeknights or holiday dinners – Versatile and crowd-pleasing.

Ingredients

Russet or Yukon Gold potatoes, peeled if desired and thinly sliced – 3 pounds
Dry onion soup mix – 1 packet (1 ounce)
Unsalted butter, cut into small pieces – 4 tablespoons
Low-sodium chicken broth (or water) – 1 cup

Ingredient Notes

What kind of potatoes? Russet potatoes are starchy and will break down slightly, creating a creamier texture. Yukon Gold potatoes are waxier and hold their shape better, with a naturally buttery flavor. Both work beautifully — choose based on your texture preference.

Do I need to peel the potatoes? For russets, yes — their skins are thick and tough. For Yukon Golds, you can leave the skins on for a more rustic dish; just scrub them well.

How thin should I slice the potatoes? Aim for ¼-inch thick rounds. A mandoline makes this fast and consistent. Uniform slices ensure even cooking.

What kind of onion soup mix? Any standard 1-ounce packet works. Lipton is the classic brand. The dry mix contains dehydrated onions, salt, beef bouillon, and spices. It adds immense flavor without any extra work.

What kind of butter? Unsalted butter is recommended so you can control the salt level. The onion soup mix is already salty. If you only have salted butter, reduce or omit any additional salt.

What kind of broth? Low-sodium chicken broth is recommended because the onion soup mix is already salty. Water works in a pinch but will be less flavorful.

Do I need to grease the slow cooker? Yes. Lightly greasing prevents sticking and makes cleanup much easier.

What size slow cooker? A 4- to 6-quart slow cooker works best.

Step-by-Step Instructions

Step 1: Prepare the Slow Cooker

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to help prevent sticking.

Step 2: Slice the Potatoes

Scrub the 3 pounds of potatoes well, then peel them if you like a softer, more old-fashioned texture. Slice the potatoes into thin rounds, about ¼ inch thick, so they cook evenly and get nice and tender.

Step 3: Layer the Potatoes

Layer the raw sliced potatoes evenly in the bottom of the slow cooker, spreading them out so they form a fairly even bed.

Step 4: Add the Onion Soup Mix

Sprinkle 1 packet of dry onion soup mixevenly over the top of the raw sliced potatoes.

Step 5: Dot with Butter

Dot the top with 4 tablespoons of butter (cut into small pieces) , scattering them so they melt down through the potatoes as they cook.

Step 6: Add the Broth

Pour 1 cup of low-sodium chicken brothgently over everything, trying not to wash all the soup mix off the potatoes but making sure there’s some moisture in the bottom of the slow cooker.

Step 7: Cover and Cook

Cover the slow cooker with the lid. Cook on:

LOW for 5 to 6 hours, or
HIGH for about 3 to 3½ hours

The potatoes are ready when they are very tender when pierced with a fork.

Step 8: Stir and Serve

Once done, give the potatoes a gentle stir to distribute the buttery onion seasoning. Taste and add a pinch of salt and pepper if needed, then serve hot straight from the slow cooker.

Variations & Tips

Make It with Cream of Chicken Soup

Add 1 can of cream of chicken soup along with the broth for an even creamier, richer dish. (Reduce broth to ½ cup.)

Make It with Cheese

Sprinkle 1 cup of shredded cheddar or Parmesan cheese over the potatoes during the last 15 minutes of cooking. Cover and let the cheese melt.

Make It with Fresh Herbs

Add 2 sprigs of fresh thyme or 1 tablespoon of fresh rosemary (chopped) to the slow cooker. Remove thyme sprigs before serving.

Add Garlic

Add 2–3 cloves of minced fresh garlic along with the onion soup mix. Garlic adds aromatic depth.

Make It with Bacon

Add ½ cup of cooked, crumbled bacon at the end. Bacon and onions are a classic pairing.

Make It with Sour Cream

Stir in ½ cup of sour cream at the end (off heat). The sour cream adds tanginess and extra creaminess.

Make It Gluten-Free

This recipe is naturally gluten-free — just check that your onion soup mix is gluten-free (some brands are).

Make It in the Oven (No Slow Cooker)

Preheat oven to 350°F (175°C).
Layer potatoes, soup mix, butter, and broth in a greased 9×13-inch baking dish.
Cover with foil and bake for 45–55 minutes, until potatoes are tender.
Uncover and bake for another 10–15 minutes if you want a slightly crispy top.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 5 days. The potatoes will become more cohesive as they sit — almost like a potato casserole.

Reheating:

Microwave: 1–2 minutes per serving.
Skillet: Warm over medium-low heat, adding a splash of broth if needed.
Oven: 350°F for 10–15 minutes, covered with foil.
Slow cooker: Warm on LOW for 30–45 minutes.

Freezing: Potatoes can become grainy when frozen. This dish is best enjoyed fresh or refrigerated.

Frequently Asked Questions (FAQs)

Can I use red potatoes instead of russet or Yukon Gold?

Yes. Red potatoes are waxy and hold their shape well. Slice them thinly (¼ inch). The cooking time remains the same.

Do I need to peel the potatoes?

For russets, yes — their skins are thick and tough. For Yukon Golds or red potatoes, you can leave the skins on for a more rustic dish.

Why are my potatoes still hard after cooking?

A few possibilities:

Your potato slices were too thick (aim for ¼ inch)
Your slow cooker runs cool (some older models do)
You didn’t cook them long enough (check at the longer end of the time range)
You opened the lid too often (each peek adds 15–20 minutes)

Why is my dish dry?

A few possibilities:

You didn’t add enough broth (stick to 1 cup)
Your slow cooker runs hot (some older models do)
You overbaked it (potatoes can dry out)

To fix: add a splash of broth or water, stir gently, and let it sit on WARM for 10–15 minutes.

Can I use water instead of chicken broth?

Yes, but the dish will be less flavorful. Add a pinch of garlic powder and onion powder to compensate.

What should I serve with this?

Roast chicken – A classic pairing
Pork chops – The buttery potatoes complement the savory pork
Ham – Perfect for Easter or holiday dinners
Meatloaf – A comforting combination
Steak – Rich and satisfying

Can I double this recipe?

Use a 7- to 8-quart slow cooker for a double batch. Double all ingredients. Cooking time may increase by 30–60 minutes. Check for doneness when potatoes are tender.

What to Serve With It

As a side dish (classic pairings):

Roast chicken – A classic pairing
Pork chops – The buttery potatoes complement the savory pork
Ham – Perfect for Easter or holiday dinners
Meatloaf – Comfort food at its best
Steak – Rich and satisfying
Roast beef – A hearty combination

For a holiday meal:

These onion potatoes
Roast turkey or ham
Green beans almondine
Dinner rolls
Cranberry sauce

For a weeknight dinner:

These potatoes
A simple green salad
Crusty bread

Garnish ideas:

Fresh parsley
Fresh chives
Cracked black pepper

The Amish Tradition

In Amish and Pennsylvania Dutch communities, simple potato dishes are a staple of home cooking. Potatoes are affordable, filling, and versatile. This recipe — with its reliance on dry onion soup mix — represents a more modern shortcut, but the spirit remains the same: simple ingredients, slow cooking, and big flavor.

The onion soup mix provides a savory, salty, oniony depth without any chopping. The butter adds richness, and the chicken broth creates a light, silky sauce. It’s the kind of side dish that would be right at home at a church supper or family gathering.

Why This Recipe Works

This simple slow cooker potato recipe is a perfect example of “less is more.” Here’s why it works so well:

Thinly sliced potatoes cook evenly and absorb the buttery, oniony flavors from the soup mix and broth.

Dry onion soup mix is a flavor powerhouse — dehydrated onions, beef bouillon, and spices all in one packet. It adds deep, savory flavor without any chopping.

Butter adds richness and helps create a silky, flavorful coating on the potatoes.

Chicken broth provides moisture and savory depth.

The slow cooker provides gentle, even heat that allows the potatoes to absorb all the flavors without scorching.

The result is a side dish that’s simple, delicious, and practically effortless.

Final Thoughts

These Slow Cooker Amish Onion Potatoes are proof that the best side dishes don’t need to be complicated. Potatoes, onion soup mix, butter, and broth — that’s all it takes to create a creamy, savory, deeply satisfying dish.

The slow cooker does all the work. The potatoes become tender and buttery, the onion soup mix adds savory depth, and the whole thing comes together with almost no effort.

Make them for a holiday dinner. Make them for a potluck. Or make them just because you’re craving simple, delicious potatoes that taste like comfort. Your family will ask for them again and again.