Creamy Slow Cooker Baby Potatoes with Evaporated Milk
Looking for the ultimate cozy side dish or hearty family dinner? These creamy slow cooker baby potatoes are rich, comforting, and unbelievably easy to make. Tender baby potatoes are slowly cooked in a velvety evaporated milk sauce with simple pantry staples, creating a warm and satisfying dish everyone will ask for again and again!
Ingredients
2 lbs baby potatoes, washed and halved
2 cups evaporated milk
1 cup shredded cheddar cheese
2 tablespoons butter
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried parsley
2 tablespoons cornstarch
2 tablespoons water
Optional: crispy turkey bacon bits or chopped green onions for garnish
Instructions
Prepare the Potatoes
Place the baby potatoes into the slow cooker. Add the diced onion and minced garlic.
Make the Creamy Sauce
In a bowl, whisk together the evaporated milk, salt, pepper, paprika, and parsley. Pour the mixture over the potatoes.
Slow Cook to Perfection
Add the butter on top, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Thicken the Sauce
Mix the cornstarch and water in a small bowl until smooth. Stir it into the slow cooker during the last 20 minutes of cooking.
Add the Cheese
Sprinkle in the shredded cheddar cheese and stir gently until melted and creamy.
Serve & Enjoy
Garnish with turkey bacon bits, parsley, or green onions for extra flavor. Serve hot alongside roasted chicken, steak, or enjoy it as a comforting main dish.
Tips for the Best Creamy Potatoes
Use red or gold baby potatoes for the creamiest texture.
Add cooked chicken or smoked sausage to turn this into a full meal.
For extra flavor, mix in a little cream cheese or sour cream before serving.
Leftovers taste even better the next day!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to keep the sauce creamy.
