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Crockpot Breakfast Potatoes

Crockpot breakfast potatoes cook slowly with Yukon Gold potatoes, onion, and bell pepper until fork-tender. A coating of paprika, garlic powder, and olive oil adds savory flavor to each bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 1 red bell pepper diced
  • 0.33 cup low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Lightly grease a 6-quart slow cooker.
  2. Add the potatoes, onion, and bell pepper.
  3. Pour in the broth and olive oil.
  4. Sprinkle with the paprika, garlic powder, salt, and pepper, then toss to coat evenly.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, stirring once halfway through, until the potatoes are fork-tender.

Notes

For evenly tender potatoes, cut the cubes to the same size. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes may become mealy. For a vegetarian version, use vegetable broth instead of chicken broth.