Cajun Butter Potato Packets Slow Cooker. My brother asks me to make this every single time he comes to visit. It only needs 3 things, and all you do is wrap them up in foil and drop them in the pot. The spicy flavor is so good it will make your taste buds dance — and when dinner is over, cleaning up is a breeze! Buttery, spicy potatoes wrapped in foil and cooked low and slow — a no-mess side dish the whole family will ask for again and again!
Servings: 4
Ingredients
- 2 pounds of small potatoes (like baby red, gold, or fingerlings), cleaned well and cut in half if they are big.
- 6 tablespoons unsalted butter, melted
- 2 tablespoons Cajun seasoning
Cajun Butter Potato Packets: Steps
- Get your foil and slow cooker ready: Tear off 4 big pieces of heavy-duty aluminum foil. Each piece should be about 12 to 14 inches long. Fold up the edges a little bit so the butter will not leak out. Make sure your slow cooker is clean and dry before you start.
- Season the potatoes: Put all your potatoes in a big bowl. Pour the 6 tablespoons unsalted butter, melted over them. Then sprinkle 2 tablespoons Cajun seasoning on top. Mix everything together with a spoon or your hands until every potato piece is covered in the spicy butter. They should look a little orange-red when they are ready.
- Fill the foil packets: Split the potatoes into 4 equal piles and put each pile in the middle of a foil sheet. If there is any extra buttery seasoning left in the bowl, pour it on top of the potatoes so you do not waste any of that good flavor.
- Close the foil tightly: fold the long sides over the potatoes and press them down to seal. Then roll and squeeze the ends shut. You want the packets sealed up nice and tight so the steam and butter stay inside while cooking. This also keeps your slow cooker nice and clean!
- Put packets in the slow cooker: Lay the foil packets flat in the bottom of your slow cooker. If they do not all fit flat, you can lean a couple against the sides. Try not to squish them too much. Put the lid on so it fits snugly.
- Cook until tender: Cook on HIGH for 2½ to 180 minutes
or on LOW for 4 to 5 hours. The potatoes are ready when a fork can go in easily. Check one packet a little early since every slow cooker heats a bit differently. - Serve and enjoy — no mess!: Turn off the slow cooker. Use tongs or oven gloves to take the hot packets out and place them on plates. Let everyone open their own packet at the table — the steam that comes out smells amazing! Pour any extra Cajun butter from the bottom of the packet right over the top. When you are done eating, just throw away the foil. Your slow cooker will barely need any cleaning at all.
Notes
Baby gold or red potatoes work best here because they get soft and creamy inside. If your potatoes are bigger, cut them in half so they cook all the way through. You can make your own Cajun seasoning at home or just grab a bottle from the store — both work great!
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