Potatoes in a slow cooker - how to cook boiled, fried, stewed and baked step by step

How to cook potatoes in a slow cooker

Sometimes a kitchen appliance can be a bit finicky, so remember a few tricks. With their help, it will be much easier for you to cook potatoes in a slow cooker:

It is best to salt vegetables at the half-prepared stage. Otherwise it may fall apart.
No matter what brand of multicooker you have: Redmond, Polaris or Phillips, the general principles of cooking remain the same, because all modes are interchangeable.
Don't cut the vegetable too finely.
Before frying potatoes in a slow cooker or stewing them, heat the vegetable oil for two to three minutes.
If you put a bay leaf in a dish, remove it immediately after cooking.
Before baking potatoes in a slow cooker, rinse each piece with water and then dry on a paper towel. Then the baked slices will not stick to each other.
It is better to lay out baked potatoes in a slow cooker in one layer to make stirring easier.
The taste of vegetable dishes is well complemented by spices such as rosemary, cumin, dried garlic, coriander, pepper, dill, thyme, suneli hops.
Potatoes will be an excellent side dish for any meat: pork, chicken, lamb, beef. You can serve it with fish, mushrooms, vegetable salads, various sauces based on mayonnaise, sour cream, milk, and tomato paste.

Potato dishes in a slow cooker

Thanks to the heat treatment in such an electrical appliance, all products reveal their best side. In a slow cooker, potatoes can be fried, stewed, baked, steamed or boiled in water. It can be supplemented with different types of fried and boiled meat, mushrooms, vegetables, hard or processed cheese, ham, herbs, and seasonings. All potato dishes in a slow cooker are prepared relatively quickly, but the main thing is not the duration of the process, but the simplicity. You should remember a few of the most successful recipes.

Stewed potatoes in a slow cooker

Cooking time: 50 min.
Number of servings: 6 persons.
Calorie content of the dish: 2856 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: easy.

A delicious and satisfying dish that is very easy to prepare is stewed potatoes in a slow cooker. The recipe you'll read soon suggests preparing it with the addition of mushrooms. They will make the food even more nutritious. Any variety can be used; below it is suggested to use champignons. Every owner of this device needs to know how to stew potatoes in a slow cooker.

Ingredients:

fresh champignons – 0.5 kg;
potatoes – 1 kg;
salt – 0.5-1 tsp;
chicken broth – 1.5-2 l;
vegetable oil – 2 tbsp. l.;
onions – 2 pcs.

Cooking method:

Grease the bowl of the device with oil, set the “Frying” mode.
Chop the onion. Fry it for three minutes.
Add chopped mushrooms to the bowl. Stir everything together and fry for another 7 minutes.
Cut the potatoes into medium cubes. Place them in a container.
Pour the broth over the food so that there is one and a half centimeters of liquid in it.
Set the “Extinguishing” function for half an hour. Then keep the stewed potatoes in the multicooker for a while on the “Warming” function. Serve garnished with greens.

Recipe 9. Baked potatoes in a slow cooker with pork

Ingredients

eight tubers of new potatoes;
bulb;
30 ml sunflower oil;
greenery;
200 ml sour cream;
ground black pepper;
400 g pork pulp;
table salt.

Cooking method

1. Remove the skins from the potatoes, wash the vegetable and cut into circles one and a half centimeters thick.

2. Peel the onion and cut into rings. Place potatoes and onions in a separate bowl.

3. Remove films and veins from the pork pulp. Wash under running water and blot with napkins. Cut the meat into cubes two centimeters thick.

4. Send the meat to the potatoes. Salt, season with spices and stir. Leave the vegetables and meat to marinate for ten minutes.

5. Add half a glass of drinking water to the sour cream and stir. Pour the resulting mixture over the potatoes and meat.

6. Turn the multicooker into the “baking” mode. Grease the bottom and walls of the bowl with sunflower oil. Place the ingredients in a bowl and bake for an hour. 20 minutes before the end of the program, open the lid so that the potatoes become golden brown. Place the potatoes and meat on a plate and garnish with finely chopped herbs.

Baked potatoes in a slow cooker

Cooking time: 1 hour 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 1563 kcal.
Purpose: dinner.
Cuisine: French.
Difficulty of preparation: medium.

A delicious dish worthy of the main place on the holiday table - baked potatoes in a slow cooker with salmon. It looks very impressive in the photo. Fish marinated in a special way goes well with the pulp of the vegetable, which serves as a basket. All this is covered with a cheese crust, which makes the dish even more appetizing in appearance and taste.

Ingredients:

fresh salmon – 75 g;
allspice;
soy sauce – 2-3 tbsp. l.;
potatoes – 3 large;
vegetable oil – 1 tsp;
dill - half a bunch;
parmesan – 30 g.

Cooking method:

Cut the fish into small pieces. Pour in soy sauce, stir. Leave for half an hour.
Chop the greens and mix with the salmon. Pepper it.
Wash the potatoes, cut them in half, and scrape out the core with a teaspoon.
You need to pour a little oil into the formed recesses, and then lay out the filling of salmon and herbs.
Sprinkle with grated cheese.
Make several “boats” from foil and place them in each filled piece.
Place them in the bowl of the appliance and cook for an hour on the “Baking” mode.

Recipe 6. Baked potatoes in a slow cooker with cream

Ingredients

ten large potato tubers;
cheese – 100 g;
cream – 400 ml;
salt;
garlic - four cloves;
ground nutmeg - two pinches;
butter – 30 g.

Cooking method

1. Clean the tubers, wash them and cut them into thin slices. Place the chopped potatoes in a sieve and pour over hot water.

2. Grease the container of the device with butter and crumble the garlic into it. Place half of the potato slices, salt and season with nutmeg. Pour in half the cream.

3. Now lay out the remaining potatoes, season with salt and nutmeg. Pour in the remaining cream.

4. Start the “baking” program and cook the potatoes for 45 minutes. To get very soft potatoes, add another quarter of an hour.

Meat and potatoes in a slow cooker

Cooking time: 1 hour 10 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 2597 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: above average.

Meat and potatoes are stewed in a slow cooker in an appetizing sauce. In the process, the products exchange their tastes and are saturated with spices. The dish looks very beautiful, so it can easily be presented at a festive table. There are no strict recommendations regarding the seasonings that need to be added there, so you can add whatever you like: dried herbs, spices.

Ingredients:

potatoes - 6 medium;
flour – 1 tbsp. l.;
meat broth – 125 ml;
water – 125 ml;
carrots – 1 small;
sour cream – 100 g;
turmeric – three pinches;
onion – 1 small;
beef – 150 g;
pork – 150 g;
salt, spices - to taste.

Cooking method:

Potatoes need to be peeled and cut into quarters.
Grate the carrots coarsely.
Finely chop both types of meat.
Place the food in the multicooker container and set the “Stew” program for an hour.
When the device has worked for 10 minutes, add chopped onion and seasonings.
Mix the cooled broth with sour cream, flour, turmeric, and salt. A quarter of an hour before the end of cooking, add the sauce to the dish without stopping stirring.

Stewed potatoes with chicken in a slow cooker

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 3128 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Stewed potatoes with chicken in a slow cooker turns out very light. Many different vegetables are added to this dish, so it is healthy for the body. Feel free to include it in your child’s diet. As for chicken, it is best to add fillet to the dish, because this part of the carcass contains the least fat and is considered dietary. Food can be cooked only by salting it, without additional spices.

Ingredients:

chicken breast – 0.4 kg;
salt;
vegetable oil – 2 tbsp. l.;
sour cream – 4 tbsp. l.;
carrots – 2 large;
bell pepper – 1 pc.;
potatoes – 8 large;
tomatoes – 4 pcs.;
white cabbage – 0.4 kg.

Cooking method:

Cut the fillet into small cubes.
Pour oil into the multicooker container and place the chicken. Activate the “Extinguishing” function for 50 minutes. Don't forget to stir the meat.
Grate the carrots and chop the onion. Add to the meat after a quarter of an hour.
After another 10 minutes, add diced potatoes and shredded cabbage. Pour in 0.4 liters of warm water. Add salt and stir.
Blanch the tomatoes, remove the skin and puree them in a blender. Add the sauce to the dish 10 minutes before turning off the appliance.

Potatoes with minced meat in a slow cooker

Cooking time: 45 min.
Number of servings: 3 persons.
Calorie content of the dish: 3569 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

Potatoes with minced meat in a slow cooker are a complete second course, served for lunch or dinner. You can serve it with vegetable salad and herbs, but even without additions this food turns out excellent. Preparing the dish is not difficult; the process takes less than one hour. This combination of products should appeal not only to adults, but also to children. For cooking, it is advisable to use minced pork and beef.

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Ingredients:

minced meat – 0.3 kg;
vegetable oil - 3 tbsp. l.;
round rice - 2 tbsp. l.;
pepper, salt;
egg – 1 pc.;
bay leaf – 1 pc.;
potatoes – 3 pcs.;
onion – 2 small;
carrot – 1 small.

Cooking method:

Chop one onion and carrot. In a multicooker bowl, greased with oil, fry the vegetables on the “Fry” mode for 5 minutes.
Peel the potatoes and cut them in half lengthwise. Scrape out the core with a spoon.
Mix the minced meat with the remaining chopped onion, rice, and egg. Add some salt.
Place the meat filling tightly into the potato halves. Place them on a layer of roasted vegetables.
Pour boiling water, add salt, pepper, and add bay leaf.
Cook on the “Stew” function for half an hour.

Fried potatoes in a slow cooker

Cooking time: 35 min.
Number of servings: 3 persons.
Calorie content of the dish: 2489 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Who among us doesn’t like to dine on aromatic fried potatoes? It is difficult to find at least one such person. Potatoes fried in a slow cooker are no less tasty than in a frying pan. It is covered with a golden brown crust, but remains soft inside. All slices are fried evenly, which is sometimes difficult to achieve when cooking in an ordinary frying pan on the stove.

Ingredients:

potatoes – 6 pcs.;
garlic – 1 clove;
onion – 1 pc.;
vegetable oil – 3-4 tbsp. l.;
salt pepper;
dried herbs.

Cooking method:

Peel the vegetables and chop.
Pour oil into the multicooker container and turn on the “Frying” mode for 10 minutes.
Add potatoes and crushed garlic. Cook with the lid open.
When the signal sounds, add onions, spices, salt and pepper. Stir.
Set the “Baking” mode. Cook for 20 minutes. Be sure to close the lid.

Recipe 8. Baked potatoes in a slow cooker with tomato-mayonnaise sauce

Ingredients

50 g cheese;
30 ml vegetable oil;
eight potato tubers;
spices;
80 ml tomato sauce;
30 ml mayonnaise;
two eggs.

Cooking method

1. Peel the potato tubers, wash the vegetable and cut into large slices, a centimeter thick. Place in a deep bowl, season with salt and spices. Stir

2. Coarsely grate the cheese.

3. Lubricate the bottom and walls of the device container with vegetable oil. Place potatoes in it.

4. Pour mayonnaise over the vegetable. Sprinkle with cheese shavings and cover everything with tomato sauce.

5. Activate the appliance in the “baking” mode for 20 minutes. Close the lid. Move the valve to the “closed” position.

6. In a separate bowl, whisk the eggs. Five minutes before the end of the program, fill the contents of the bowl with the egg mixture.

Potatoes in a slow cooker in baking mode

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 2499 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Potatoes in a slow cooker in baking mode are an excellent addition to any meat or fresh vegetable salad. This dish is reminiscent of everyone's favorite country-style potato wedges. The recipe calls for ground black pepper, dried basil, ginger and salt, but if you like other seasonings, feel free to add them. Remember how to cook potatoes in a slow cooker using “Baking”.

Ingredients:

potatoes – 10 small;
salt pepper;
ground ginger – 1 tsp;
vegetable oil – 2-3 tsp;
dried basil – 4 tsp.

Cooking method:

Wash the vegetables, but do not peel them. Cut the tubers lengthwise into quarters.
Sprinkle the slices with spices, salt and pepper. Pour over the oil, stir and leave in the refrigerator for a quarter of an hour.
Place potato wedges in the bowl of the appliance.
Install the "Baking" program. Cook for 40 minutes, stirring gently halfway through.

Recipe 5. Baked potatoes in a slow cooker in foil with shrimp

Ingredients

five large potato tubers;
kitchen salt;
10 small shrimps;
20 g mayonnaise;
a bunch of dill, onion and parsley.

Cooking method

1. Peel the potato tubers, carefully cut out the core without cutting all the way through. It should look like a kind of “barrel”.

2. Rinse the greens, shake off and finely chop. Mix greens with mayonnaise.

3. Salt the potatoes. Place two peeled shrimp inside and cover with mayonnaise sauce on top.

4. Wrap the potatoes in foil so that it completely covers the tuber.

5. Place the prepared potatoes with the hole facing up. Start the “baking” mode for an hour. This dish can be prepared during Lent using lean mayonnaise.

Steamed potatoes in a slow cooker

Cooking time: 50 min.
Number of servings: 6 persons.
Calorie content of the dish: 2483 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

If you want to try something not only tasty, but also healthy, then steam the potatoes in a slow cooker with vegetables. You can't even imagine how delicious it turns out. All people who are thinking about how to cook potatoes in a slow cooker should definitely try the following method. The dish turns out to be dietary; even those who are on a diet are not prohibited from eating it.

Ingredients:

potatoes - 6 pieces (preferably medium-sized ones, the same size);
greens - half a bunch;
carrots – 1 medium;
mixture of peppers – 0.5 tsp;
onion – 1 pc.;
chicken fillet – 1 pc.;
salt;
bell pepper – 1 small;
dried basil – 0.5 tsp;
butter – 35 g.

Cooking method:

Wash and peel all vegetables.
Cut the chicken fillet into thin pieces, beat, salt and pepper.
Grate the carrots, cut the onion into slices, and the bell pepper into thin strips.
Place the chopped vegetables in a bowl, add salt and season, and leave for a few minutes.
The potatoes should be cut in half lengthwise. Start forming the blanks.
Place a few onion rings, a piece of chicken, a little carrot and bell pepper on half a potato. Place a small piece of butter on top. Chicken and onions again. Cover with the other half of the potato.
Wrap the workpiece in foil as tightly as possible. Repeat for six servings.
Place the pieces on the multicooker grill for steaming.
Fill the bowl two-thirds full with water. Place the grate. Turn on the “Steam” program. Boil for 40 minutes.

How to bake potato wedges in a slow cooker:

Peel the potatoes and cut into slices. If the potatoes are small, you can cut them into 2 or 3 parts. If the cutting is small, the dish may turn into a puree in the process.

Add onions cut into half rings or feathers to the potatoes.

Add salt and spices to taste. This could be a special seasoning for potatoes, Provençal herbs, paprika, ground black pepper, etc.

Now the important moment! I cover the multicooker bowl with foil, forming small sides, and pour vegetable oil into the bottom. You can do without foil, but it’s very convenient! Potatoes form a crispy crust when baked. After cooking, all you need to do is remove the foil and the multicooker bowl will remain clean. So, the potatoes were mixed well with salt and spices and placed in a slow cooker.

Select the appropriate mode and cook until the potatoes are soft. Then sprinkle the potatoes with chopped garlic and fresh herbs. Gently mix and leave in the “warm” mode for literally 10 minutes so that the potatoes are saturated with the aromas of garlic and herbs. I also season the potatoes with a piece of butter for a more delicate taste, but this is optional.

Serve the potatoes hot or warm. Either on its own or as a side dish, in any case, the dish is very tasty and will certainly appeal to all family members. Fragrant and tender potatoes with a delicious crispy crust will not leave anyone indifferent!

Bon appetit!!!

Best regards, Oksana Chaban.