Slow Cooker Garlic Butter Baby Potatoes with Eggs

Ingredients

• 1½ lb (680 g) red baby potatoes

• 4–6 large eggs

• 3 tablespoons butter, melted

• 3 cloves garlic, minced

• ½ cup chicken or vegetable broth

• ½ teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried parsley

• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Prepare the potatoes: Wash the baby potatoes thoroughly. Leave small potatoes whole and halve any larger ones.

2. Make the garlic butter: Mix melted butter, minced garlic, salt, pepper, paprika, and dried parsley.

3. Add to the slow cooker: Place the potatoes in the slow cooker. Pour over the garlic butter and broth, then toss to coat.

4. Cook the potatoes: Cover and cook on LOW for 3–4 hours or HIGH for 1½–2½ hours, until fork-tender. Cooking time varies by slow cooker.

5. Add the eggs safely: For the best texture, cook the eggs separately in boiling water or prepare them as scrambled eggs in a skillet. Adding raw eggs directly to the slow cooker with the potatoes may cook them unevenly.

6. Finish and serve: Toss the tender potatoes in the buttery garlic sauce, top with the cooked eggs, and sprinkle with fresh parsley.

Quick tips

• Add grated Parmesan cheese for a richer flavor.

• Use olive oil instead of butter if preferred.

• Add onion or bell pepper for extra flavor.

• Avoid lifting the lid frequently because it slows cooking.

Nutrition information (approximate)

Per serving, assuming four servings with one egg per person:

• Calories: 300–350 kcal

• Protein: 9–11 g

• Carbohydrates: 30–38 g

• Fat: 14–18 g

• Fiber: 3–5 g

Nut information: This recipe contains no nuts in the listed ingredients. Check packaged ingredients for allergy warnings if needed.