Slow Cooker Roasted Potatoes and Carrots—an easy, flavorful side for holidays or weeknight meals. Tender potatoes, sweet carrots, and onions are seasoned and cooked in the slow cooker with just 10 minutes of prep. This simple dish is versatile, feeds a crowd, and pairs well with many mains.
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Why You’ll Love Slow Cooker Roasted Potatoes and Carrots
Customizable Texture: If you prefer browned edges, finish the vegetables under a broiler or briefly in a hot skillet.
Minimal Prep Time: Only about 10 minutes of hands-on work—then the slow cooker does the rest.
Perfect for Entertaining: This recipe makes about 8 servings, making it great for holidays, potlucks, or family dinners.
Versatile: Easily swap or add root vegetables such as parsnips, turnips, or sweet potatoes for variety.
Ingredient Notes
Gather these simple ingredients for a flavorful, tender side:
- Potatoes (2 lbs): Red potatoes work well; Yukon Gold or baby potatoes are good alternatives.
- Baby Carrots (16 oz): Sweet, easy to use, and require no peeling.
- Onion (1 medium): Adds savory depth—cut into large chunks.
- Extra Virgin Olive Oil (¼ cup): Coats the vegetables and helps the seasonings stick.
- Garlic Powder (1 tbsp): For savory flavor.
- Dried Herbs & Spices: Thyme (1 tsp), parsley (1 tsp), and paprika (1 tsp).
- Kosher Salt (1 tsp) and Ground Black Pepper (½ tsp): To taste.
- Fresh Parsley or Chives (optional): For garnish.
Step-by-Step Instructions
Prepare the Vegetables: Wash potatoes and carrots. Leave baby potatoes whole; quarter larger potatoes so they cook evenly. Cut the onion into large pieces.
Place in the Slow Cooker and Season: Add potatoes, carrots, and onion to the slow cooker. Drizzle with olive oil and sprinkle with garlic powder, thyme, parsley, paprika, salt, and pepper. Toss or stir until vegetables are evenly coated.
Cook Until Tender: Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until vegetables are fork-tender. Stir about halfway through for even cooking.
Optional Crisping (Broiler Step): For a roasted finish, spread the cooked vegetables on a baking sheet and broil for 3–5 minutes until golden. Watch closely to prevent burning. Alternatively, sauté in a hot skillet to crisp edges.
Garnish and Serve: Taste and adjust seasoning, then sprinkle with fresh parsley or chives and serve warm.
Tips for the Best Slow Cooker Roasted Potatoes and Carrots
- Choose the Right Potato: Russets yield a fluffier texture; waxy varieties like Reds or Yukon Gold hold their shape better.
- Add Variety: Mix in parsnips, turnips, or sweet potatoes for added color and flavor.
- Crisp if Desired: Use the broiler or a hot skillet for browned edges after slow cooking.
- Make Ahead: Prepare in advance and reheat before serving to simplify holiday timing.
Main Dishes That Pair Well
This side complements many mains:
- Roast Chicken or Turkey: A classic holiday pairing.
- Grilled Steak or Pork Chops: A hearty match for savory meats.
- Vegetarian Mains: Serve with a vegetable tart, stuffed peppers, or lentil loaf.
- Casual Meals: Great alongside burgers, sandwiches, or barbecue.
FAQs
Can I use other vegetables in this recipe?
Yes. Parsnips, turnips, and sweet potatoes work well—cut them to a similar size as the potatoes for even cooking.
Can I double the recipe?
Yes, if your slow cooker is large enough to allow the lid to close. Stir halfway through cooking for even results.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
Can I make this dish vegan?
Yes—this recipe is naturally vegan, using olive oil and plant-based ingredients.
Why This Recipe Works
Slow, even heat allows the potatoes and carrots to become tender while absorbing the herb and spice flavors. The result is a reliable, crowd-pleasing side that’s easy to scale and prepare ahead.
More Side Dishes For Your Table
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Slow Cooker Roasted Potatoes and Carrots
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Ingredients
- 2 pounds red potatoes
- 16 ounces baby carrots
- 1 medium onion
- ¼ cup extra virgin olive oil
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Fresh parsley or chives for garnish (optional)
Equipment
- 6 qt Slow Cooker
- Rubber spatula
- Rimmed baking sheet (optional)
Instructions
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Prepare the Vegetables: Wash and cut as directed so pieces are similar in size.
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Place in the Slow Cooker and Season: Toss vegetables with olive oil and seasonings until evenly coated.
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Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours, stirring once halfway through.
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Optional Crisping: Transfer to a baking sheet and broil 3–5 minutes for a golden finish, or sauté briefly in a hot skillet.
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Garnish and Serve: Adjust seasoning and sprinkle with fresh parsley or chives.
Notes
- This large-batch, low-effort side is ideal for holiday meals.
- Add other root vegetables like parsnips or turnips for more variety.
- If you want crisp edges without broiling, toss the cooked vegetables in a hot skillet for a few minutes.
- Cook ahead and reheat before serving to save time on busy days.