Kentucky Slow Cooker Potatoes are a rich, comforting Southern-style side dish made with tender potatoes, butter, and savory seasonings, all cooked low and slow until perfectly soft and flavorful. This easy crockpot recipe is a staple at family gatherings, potlucks, church suppers, and holiday tables, where hearty, no-fuss comfort food always shines.

Creamy, buttery, and deeply satisfying, these slow cooker potatoes pair beautifully with everything from fried chicken and meatloaf to ham, pork chops, and barbecue.

What Are Kentucky Slow Cooker Potatoes?

Kentucky Slow Cooker Potatoes are a Southern-inspired potato side dish prepared in a crockpot rather than the oven. They typically feature sliced or cubed potatoes layered with butter, seasoning, and often a creamy element such as condensed soup or cheese. The slow cooking process allows the potatoes to absorb flavor while becoming melt-in-your-mouth tender.

This dish is beloved for its simplicity, affordability, and crowd-pleasing appeal.

Why You’ll Love This Recipe

Set-it-and-forget-it slow cooker method
Rich, buttery, and ultra-comforting

Perfect for holidays and potlucks
Budget-friendly pantry ingredients
No oven space required

Easy to customize with add-ins

Ingredients for Kentucky Slow Cooker Potatoes

Potatoes (Yukon Gold or Russet)
Butter

Onion (optional but traditional)
Garlic (fresh or powder)
Salt

Black pepper
Paprika or seasoned salt
Cream of chicken or cream of mushroom soup (optional but common)

Shredded cheese (cheddar or Colby Jack, optional)
Fresh parsley or chives for garnish

Best Potatoes to Use

Yukon Gold: Creamy texture and rich flavor

Russet: Soft and fluffy, classic Southern choice
Red Potatoes: Hold shape well for chunkier texture

Avoid waxy potatoes if you prefer a creamy, casserole-like finish.

How to Make Kentucky Slow Cooker Potatoes

Step 1: Prepare the Potatoes

Wash, peel if desired, and slice or cube the potatoes evenly to ensure consistent cooking.

Step 2: Layer the Ingredients

Grease the slow cooker lightly. Add a layer of potatoes, season generously, and dot with butter. Repeat layers until all ingredients are used.

Step 3: Add Creamy Elements

Spread condensed soup evenly over the top if using. This creates a rich, velvety sauce as the potatoes cook.

Step 4: Slow Cook

Cover and cook on LOW until the potatoes are fork-tender. Stir gently near the end if adding cheese.

Step 5: Finish and Serve

Sprinkle with fresh herbs before serving for color and flavor.

Tips for Perfect Slow Cooker Potatoes

Slice potatoes evenly for uniform cooking

Do not overfill the crockpot
Cook on LOW for best texture
Stir gently to avoid breaking potatoes

Add cheese near the end to prevent burning

Variations and Add-Ins

Cheesy Kentucky Potatoes: Add shredded cheddar
Loaded Version: Stir in cooked bacon and sour cream

Garlic Butter Potatoes: Increase garlic and butter
Herb Style: Add thyme or rosemary
Lighter Version: Use reduced-fat soup and less butter

What to Serve with Kentucky Slow Cooker Potatoes

This dish pairs perfectly with:

Fried chicken
Meatloaf

Country ham
Pork chops
BBQ ribs

Roasted turkey

Storage and Reheating

To store: Refrigerate leftovers in an airtight container for up to 4 days.

To reheat: Reheat gently in the microwave or oven, adding a splash of milk if needed.

Make-Ahead Instructions

You can assemble all ingredients in the slow cooker insert the night before. Cover and refrigerate, then place into the slow cooker and cook the next day.

Frequently Asked Questions

Can I make this without soup?

Yes. Use extra butter and a splash of milk or broth for moisture.

Do I need to peel the potatoes?

Peeling is optional and based on personal preference.

Why are my potatoes taking too long to cook?

Potatoes may be sliced too thick, or the slow cooker may be overfilled.

Can I double the recipe?

Yes, but ensure your slow cooker is large enough and allow extra cooking time.

Historical Background and Origin

The Forfar Bridie dates back to at least the early 19th century in the town of Forfar, Angus. Its exact origins are debated, but it is widely accepted that the bridie became popular as a practical meal for agricultural and industrial workers. The thick crimped edge allowed the pastry to be held with unwashed hands and discarded after eating the filling, making it both hygienic and functional for the time.

Over generations, local bakers refined the recipe, standardizing the minced beef and onion filling and the distinctive semi-circular shape. Today, the Forfar Bridie remains one of Scotland’s most recognizable regional pastries.

Traditional Shortcrust Pastry Method

Authentic Forfar Bridies are made with a robust shortcrust pastry designed to withstand a moist filling without becoming soggy.

Key principles include:

Very cold fat to create flakiness
Minimal handling to avoid toughness
Resting the dough before rolling

Using beef dripping instead of butter was historically common and adds a deeply savory note that pairs well with the beef filling.

Step-by-Step Baking Timeline

Pastry preparation and chilling: 30 minutes
Filling preparation: 10 minutes

Assembly: 15 minutes
Baking time: 35–45 minutes
Resting before serving: 10 minutes

This makes Forfar Bridies achievable for both weekend baking and special occasions.

Nutrition Overview (Approximate)

While Forfar Bridies are an indulgent savory bake, they are also filling and satisfying.

Typical characteristics:

High in protein from beef
Energy-dense due to pastry
Naturally free from added sugars

Serving with vegetables or salad helps balance the meal.

Serving Forfar Bridies the Traditional Way

In Scotland, bridies are often enjoyed simply, without elaborate sides. Common accompaniments include:

Mashed potatoes

Garden peas or carrots
Brown sauce or mustard
A mug of strong tea

They are equally popular as a standalone lunch item.

Printable Recipe Summary

Forfar Bridies (Traditional Scottish Meat Pastry)

Shortcrust pastry filled with minced beef and onion

Baked until golden and juicy
No gravy or added liquid

This summary section can be used to create a printable recipe card if desired.

Final Thoughts

Forfar Bridies are a testament to the enduring appeal of traditional regional cooking. With humble ingredients, careful preparation, and centuries of heritage behind them, they offer a deeply satisfying savory bake that has stood the test of time. Whether enjoyed as part of Scottish culinary exploration or as a comforting homemade meal, Forfar Bridies deliver authenticity, flavor, and history in every bite.

Explore more classic British and Scottish recipes to continue celebrating time-honored comfort food traditions.

Kentucky Slow Cooker Potatoes

Author: WAFA LI

Print Recipe

Ingredients

• 1 lb (450g) lean ground beef (traditionally very lean, like chuck with fat trimmed)
• 1 large yellow onion, very finely minced
• Salt & freshly ground black pepper
• Pinch of white pepper or cayenne (optional, for subtle heat)
• 1 sheet (14 oz / 400g) shortcrust pastry (puff pastry works but isn’t traditional)
• 1 egg, beaten (for glaze)

Instructions

Filling: In a bowl, combine beef, onion, salt, black pepper, and optional spice. Mix lightly—do not overwork. The onion should be finely minced so it cooks fully inside the pastry.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Roll pastry to ⅛” thick. Cut into 6–8 circles (5–6″ diameter; use a bowl or cutter).
Place 2–3 tbsp filling slightly off-center on each circle. Fold pastry over to form a half-moon.
Seal tightly: Crimp edges with a fork. Traditional Forfar Bridies are notched on one side only to distinguish them from potato-filled “Bridies” (which are notched on both sides).

Cut 2–3 small steam vents on top. Brush with beaten egg.
Bake 25–30 min until deep golden brown and crisp.
Serve warm or cold—classic with Branston pickle, mustard, or a simple green salad.