Best 6 Crock Pot Mushroom Potatoes Recipes

SLOW COOKER MUSHROOM POTATOES

Steps:

• In a 3-qt. slow cooker, layer half the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low until potatoes are tender, 6-8 hours; sprinkle with cheese during the last 30 minutes of cooking time.

CROCK POT MUSHROOM POTATOES

Steps:

• In a crock pot, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter.
• Repeat layers and pour soup over the top.
• Cover and cook on low for 6-8 hours or until potatoes are tender.
• Sprinkle with cheese during the last 30 minutes of cooking time.

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

CROCK POT WILD MUSHROOM BEEF STEW

Steps:

• In a small bowl, combine the flour, salt, pepper, and thyme.
• Place beef in a 5 qt crock pot. Sprinkle with the flour mixture, and toss to coat.
• In the same small bowl used to mix the flour (now empty), combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
• Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
• Cover and cook on HIGH 5 - 6 hours, or LOW for 8 - 9 hours, until vegetables and beef are tender.
• DO NOT LIFT LID AND STIR DURING COOKING TIME.
• When ready to serve, stir well, and garnish with fresh chopped parsley.

CROCK-POT® MUSHROOMS

Steps:

• Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
• Cook on Low for 3-4 hours.