Swamp Potatoes In The Crock Pot
A creamy and flavorful potato dish cooked in a Crock Pot, perfect for a comforting meal.
Ingredients
- 2 pound russet potatoes peeled and cubed
- 1 cup green onions chopped
- 1 cup celery diced
- 1 cup bell peppers diced, preferably green
- 3 clove garlic minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp onion powder
- 0.5 tsp cayenne pepper optional, for heat
- 0.5 tsp black pepper
- 1 tsp salt
- 1 cup halal chicken broth
- 0.5 cup heavy cream
- 1 tbsp olive oil
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Peel and cube the potatoes into bite-sized pieces and set aside.
- In a skillet, heat the olive oil over medium heat. Sauté the diced celery, bell peppers, green onions, and garlic until softened (about 5 minutes).
- Transfer the sautéed vegetables to the Crock Pot.
- Add the cubed potatoes into the Crock Pot, spreading them evenly.
- Sprinkle the smoked paprika, dried thyme, onion powder, cayenne pepper (if using), black pepper, and salt over the potatoes and vegetables.
- Pour the halal chicken broth and heavy cream into the Crock Pot, ensuring the potatoes are mostly submerged.
- Stir gently to combine all ingredients.
- Cover the Crock Pot with the lid and cook on high for 3-4 hours or on low for 6-8 hours, until the potatoes are tender and infused with flavor.
- Once done, stir the mixture to ensure the creamy sauce coats the potatoes evenly.
- Serve warm, garnished with freshly chopped parsley.
Notes
For extra flavor, you can add a splash of hot sauce or use smoked sausage as an optional addition.