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Slow Cooker Mushroom Potatoes

Total Time

Prep: 25 min. Cook: 6 hours

Makes

10 servings

This versatile side dish jazzes up sliced potatoes with mushrooms, onions, canned soup and cheese. Its comforting flavor makes it a nice accompaniment to most meats. —Linda Bernard, Golden Meadow, Louisiana
Slow Cooker Mushroom Potatoes Recipe photo by Taste of Home

Ingredients

  • 7 medium potatoes, peeled and thinly sliced
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup shredded Colby-Monterey Jack cheese

Directions

  1. In a 3-qt. slow cooker, layer half each of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low until potatoes are tender, 6-8 hours; sprinkle with cheese during the last 30 minutes of cooking time.

Nutrition Facts

3/4 cup: 249 calories, 9g fat (6g saturated fat), 23mg cholesterol, 893mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 7g protein.

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