{"id":2339,"date":"2026-06-24T16:54:35","date_gmt":"2026-06-24T16:54:35","guid":{"rendered":"https:\/\/boodiz.com\/?p=2339"},"modified":"2026-06-24T16:54:36","modified_gmt":"2026-06-24T16:54:36","slug":"slow-cooker-potato-and-onion-bake","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2339","title":{"rendered":"Slow Cooker Potato and Onion Bake"},"content":{"rendered":"\n

Ingredients:
<\/strong>3 tablespoons salted butter, melted (plus a little extra for greasing the slow cooker)
2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1\/8-inch thick)
2 large yellow onions, thinly sliced (about 1\/8\u20131\/4-inch thick)<\/p>\n\n\n\n

Directions:
<\/strong>Prep Slow Cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter to keep the potatoes from sticking and to add extra flavor.
Prep Potatoes: Peel the potatoes if you like (or scrub them well and leave the skins on for a more rustic bake). Slice the potatoes into thin rounds, about 1\/8-inch thick, so they cook evenly and become tender all the way through.Fruits & Vegetables<\/p>\n\n\n\n

Onions: Slice the onions in half from root to tip after peeling them. Cut each half into thin slices, about 1\/8 to 1\/4 inch thick, so they soften and caramelize as they cook.
Butter Bottom: Tilt the crock so it covers the surface and drizzle 1 to 2 teaspoons of the melted butter into the bottom of the slow cooker.
First Layer: Overlap potato slices slightly, like shingles, to form an even coating at the bottom of the slow cooker. Scatter a loose handful of sliced onions over the potatoes, making sure they cover the surface.<\/p>\n\n\n