Amish Honey Butter Potatoes Slow Cooker 3-Ingredient

Amish Honey Butter Potatoes Slow Cooker 3-Ingredient. These easy slow cooker potatoes with just 3 things are my trick for busy weeknights. Last spring, my Amish neighbor taught me her simple way: mix potatoes with butter and honey, then cook them slow until the outsides get crispy and sweet, and the insides get soft like a cloud. The honey turns into a shiny, sticky coat on every bite—it feels special but takes no work at all. Just 3 items and your slow cooker does everything for a warm side that fits any quick dinner.

Golden honey butter potatoes Sweet and sticky baby potatoes cooked slow in butter and honey until edges crisp golden and centers fluff up soft. Super easy with 3 ingredients—no chopping onions or fancy steps. Perfect cozy side for chicken or pork, ready in hours with zero fuss.

Serve them hot from the slow cooker next to baked or grilled chicken, pork, or basic meatloaf. They go great with ham, sausage, or a chunky roast since the sweet glaze cuts the salty taste. Add fresh salad or cooked green beans for crunch, or make it extra yummy with corn on the cob and soft rolls to dip in the sauce.

Amish Honey Butter Potatoes Slow Cooker 3-Ingredient
Servings: 6

Ingredients

• 3 pounds small yellow potatoes, washed and chopped into 1 to 1 1/2-inch pieces

• 1/2 cup (1 stick) butter without salt, melted

• 1/3 cup honey

Amish Honey Butter Potatoes: Directions

1. Rub a little butter or spray inside your 4- to 6-quart slow cooker so potatoes don’t stick and cleaning is simple.

2. Wash the small yellow potatoes good and chop into same-size 1 to 1 1/2-inch pieces so they all get done together.

3. In a small bowl, mix the melted butter and honey until it’s smooth and shiny, easy to pour.

4. Put potato pieces in the slow cooker. Pour honey butter mix all over them, scrape every drop with a spoon.

5. Stir potatoes softly until each one gets covered in the mix. Spread flat for even cooking.

6. Put the lid on and cook on LOW 4 to 5 hours, or HIGH 2 to 3 hours, until soft when poked with a fork. Don’t peek early to keep the heat in.

7. When soft, take off lid and stir to coat in thick honey butter. Leave lid cracked and cook on HIGH 15 to 25 minutes so liquid dries and edges get sticky.

8. Check: edges golden and tacky, middles fluffy. For more crisp, stir and cook lid-off 10 to 15 minutes—watch so it doesn’t burn.

9. Switch to WARM. Scoop potatoes from pot, drizzle extra glaze on top to serve.