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Slow Cooker Mushroom Potatoes Recipe

From her home in Golden Meadow, Louisiana, Linda Bernard jazzes up sliced potatoes with mushrooms, onions, canned soup and cheese to create this versatile side dish. With its comforting flavor, it's a nice accompaniment to most meats.
TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:8-10 servings


  • 7 medium potatoes, peeled and thinly sliced
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese


  • 1. In a 3-qt. slow cooker, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low for 6-8 hours or until potatoes are tender; sprinkle with cheese during the last 30 minutes of cooking time. Yield: 8-10 servings.

Nutritional Facts

3/4 cup: 249 calories, 9g fat (6g saturated fat), 23mg cholesterol, 893mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 7g protein.

Reviews for Slow Cooker Mushroom Potatoes

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Reviewed Mar. 30, 2009

"This dish tastes wonderful -- with or without the cheese. I used fresh mushrooms instead of canned w/ fantastic results. But I will say that it is the UGLIEST dish I have ever cooked. There's a reason there's no picture of it here. And the pepper called-for in the recipe made it a little too spicy for my kids. I'll definitely make it again, with less pepper."

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