Are you looking for an incredible side dish that you can fix in a snap? This recipe for Crock Pot Parsley Potatoes is fantastic. Absolutely fantastic.
I sometimes struggle with good sides. Most of the time I throw those steamer bags of veggies in the microwave and call it a day. But that gets boring sometimes no matter how yummy the main dish turns out.
These potatoes totally change up the weeknight side dish blahs and they couldn’t be easier!
New recipes don’t often find their way back on the menu very quickly around our house because we are always testing more new recipes while working in our standby favorites, but this recipe immediately made it onto our menu rotation.
Truth be told, they were so good that I forced the hubs to take them to work with him the first time I made them. He didn’t have time for dinner that night, but I knew he just had to try them.
I usually get the “I’m too busy to eat at work” but I put my foot down and packed him the full meal and I waited…
I knew I would be getting a text. They are that good I tell ya ;).
Crock Pot Parsley Potatoes
The fresh parsley and chives are the perfect combination for these buttery baby potatoes and a sprinkle of kosher salt gives each one the perfect flavor.
You can make these with baby yellow or red potatoes. Regardless, they are simply delicious.
All you do is cook your potatoes in the slow cooker with a bit of water and then drain and coat in the amazing butter sauce and they are done.
My only question is… what are you waiting for?!?
- 1 1/2 lbs baby potatoes
- 1/4 Cup Water
- 1/4 Cup Butter-Melted
- 1 Tbsp Lemon Juice
- 3 Tbsp Fresh Parsley-Minced
- 1 Tbsp Fresh Chives- Minced I used Freeze Dried
- Salt and Pepper to Taste I used Kosher Salt
- Clean potatoes and place in slow cooker.
- Cover with water.
- Cook on high for 2 1/2 to 3 hours.
- Mix all ingredients except salt and drizzle over potatoes.
- Toss to coat and sprinkle with salt.
Easy Meal Idea
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