Of course! The “Lipton Onion Potato” recipe is a classic, ultra-easy slow cooker side dish. It’s famously simple and reliably delicious.
Here’s the classic recipe, plus tips to make it even better.
The Secret to the Best Slow Cooker Potatoes
· Creamy Insides, Savory Coating: The onion soup mix creates a flavorful crust on the potatoes while the inside becomes perfectly tender.
· Low and Slow for Even Cooking: Cooking on low ensures the potatoes cook through without burning the outside.
· Don’t Skip the Fat: The butter or oil is crucial. It helps the seasoning stick to the potatoes and promotes that beautiful, savory browning.
Classic 3-Ingredient Slow Cooker Lipton Onion Potatoes
This is the simplest, most straightforward version.
Prep Time: 5 minutes
Cook Time: 4-5 hours on LOW, 2-3 hours on HIGH
Total Time: 4-5 hours (mostly hands-off)
Serves: 4-6
Ingredients
· 2 lbs potatoes (Russet, Yukon Gold, or red potatoes work well)
· 1 (1 oz) packet Lipton Recipe Secrets Onion Soup & Dip Mix
· 1 stick (1/2 cup) unsalted butter, melted
Instructions
- Prepare Potatoes: Wash and scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds texture and nutrients. Cut them into 1-inch chunks.
- Combine: Place the potato chunks in the slow cooker. Pour the melted butter over them and toss to coat evenly.
- Season: Sprinkle the entire packet of dry onion soup mix over the potatoes. Toss again until the potatoes are evenly coated.
- Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The potatoes are done when they are tender when pierced with a fork.
- Serve: Give them a gentle stir before serving to redistribute the savory sauce. Garnish with fresh chopped parsley or chives if desired.
Upgraded & Improved Version (5-Ingredient)
The classic is great, but this version adds more flavor and texture.
Why it’s better:
· Aromatics: Adding onion and garlic builds a deeper flavor base.
· Broth for Moisture: A little broth prevents the bottom from drying out and creates a delicious gravy-like sauce.
Ingredients
· 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
· 1 (1 oz) packet Lipton Onion Soup Mix
· 1 small yellow onion, thinly sliced
· 3 cloves garlic, minced
· 1/4 cup unsalted butter, melted (or olive oil)
· 1/2 cup chicken or vegetable broth
· Freshly ground black pepper
Instructions
- Layer: Scatter the sliced onion and minced garlic on the bottom of the slow cooker. Place the potato chunks on top.
- Season and Coat: Drizzle the melted butter over the potatoes. Sprinkle with the onion soup mix and a few grinds of black pepper. Toss to combine everything.
- Add Liquid: Pour the 1/2 cup of broth evenly over the top. Do not stir. This will create steam and a delicious sauce.
- Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until potatoes are fork-tender.
- Serve: Stir gently to combine the soft onions and sauce from the bottom with the potatoes. Garnish with fresh parsley or chives.
Tips for Perfect Results Every Time
· Potato Choice:
· Russets: Will become very soft and fluffy, almost falling apart. Great for a more rustic dish.
· Yukon Gold: The best choice! They hold their shape well and have a naturally buttery flavor and creamy texture.
· Red Potatoes: Also hold their shape very well and have a firmer, waxier texture.
· Avoid Mush: For the best texture, don’t overcook them. Check for doneness towards the end of the cooking window.
· Crispy Top (Optional): For a crispy finish, transfer the cooked potatoes to a baking sheet, broil for 2-4 minutes, and keep a close eye on them!
· Add-Ins: Feel free to add other vegetables for the last hour of cooking, such as:
· Sliced carrots
· Chopped celery
· Fresh green beans
This is the ultimate “fix it and forget it” side dish that pairs perfectly with roast chicken, pork chops, or grilled steak. Enjoy