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Slow Cooker Roasted Potatoes and Carrots

Make these slow cooker roasted potatoes and carrots! Tender potatoes, sweet carrots, and onions are perfectly seasoned and made straight in your slow cooker!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 169kcal

Equipment

Ingredients

  • 2 pounds red potatoes or whatever potato you prefer
  • 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

Instructions

  • Prepare the Vegetables: Wash the potatoes and carrots. If using baby potatoes, leave them whole; otherwise, cut larger potatoes into quarters. Cut the onion into large pieces.
  • Place in the Slow Cooker and Season: Place the potatoes, carrots, and onion in the slow cooker and toss with olive oil. Then, season the vegetables with garlic, thyme, parsley, paprika, salt, and pepper and mix until evenly coated.
  • Cook: Cover the slow cooker with the lid and cook on Low for 4-6 hours or High for 2-3 hours until the potatoes and carrots are tender and cooked through. To ensure even cooking, stir once about halfway through the cooking time.
  • Optional Crisping (Broiler Step): For a more roasted texture, I highly recommend transferring the cooked vegetables to a baking sheet and placing them under the broiler for 3-5 minutes until the tops are crispy and golden. Just watch carefully so they don’t burn.
  • Garnish and Serve: Adjust the seasoning and sprinkle with fresh parsley before serving for a pop of color and flavor.

Video

Notes

  • This easy large-batch recipe is the perfect side dish for holiday meals. 
  • You can add other root vegetables, like parsnips or turnips for variety.
  • If you prefer crispy edges but don’t want to use the broiler, you can toss the cooked vegetables in a hot skillet for a few minutes.
  • To make ahead, cook the vegetables in the slow cooker and then reheat them when ready to serve.

Nutrition

Calories: 169kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 357mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7956IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg