Ingredients
6 large potatoes, thinly sliced
1 packet of Lipton Onion Soup mix
1/3 cup butter, melted
1 cup shredded cheddar cheese (optional)
1/2 cup chicken broth or water
Salt and pepper to taste
Cooking spray or butter for greasing
Instructions
- Grease the inside of the slow cooker with cooking spray or butter to prevent sticking.
- Wash and peel the potatoes (if desired), then thinly slice them, ensuring even thickness.
- In a large mixing bowl, combine the sliced potatoes with the melted butter, making sure each slice is coated. Sprinkle the Lipton Onion Soup mix over the potatoes and mix well.
- If using cheese, add the shredded cheddar to the potato mixture and blend it through.
- Layer the seasoned potatoes into the slow cooker and pour the chicken broth or water over them.
- Cover and cook on low for 5-6 hours or on high for 2-3 hours, depending on your slow cooker and potato thickness.
- Once potatoes are tender, adjust seasoning with salt and pepper.
- Serve hot as a comforting side dish.
Notes
- For extra cheese, top with shredded cheddar in the last 15 minutes of cooking for a gooey crust.
- Use vegetable broth for a vegetarian version.
- Add herbs like rosemary or thyme for added flavor.
- For a spicier version, stir in red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or on the stove, adding water or broth if necessary.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours on low or 2-3 hours on high
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
