Slow Cooker Pesto Parmesan Potatoes

Tender, flavorful potatoes coated in rich pesto and savory Parmesan cheese, all made effortlessly in the slow cooker. Perfect as a side dish for family dinners, potlucks, or holiday meals.

Ingredients

• 3 lbs baby potatoes, halved
• 1/2 cup pesto sauce
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Wash and halve the baby potatoes. If using larger potatoes, cut them into bite-sized pieces.
2. In a large bowl, combine the pesto, olive oil, garlic, salt, pepper, and Italian seasoning.
3. Add the potatoes and toss until evenly coated.
4. Transfer the potatoes to the slow cooker.
5. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the potatoes are tender.
6. About 15 minutes before serving, sprinkle the Parmesan cheese over the potatoes and gently stir.
7. Cover again and allow the cheese to melt.
8. Garnish with fresh parsley if desired and serve warm.

Tips

• Add shredded mozzarella for an extra cheesy version.
• Serve alongside grilled chicken, steak, pork chops, or fish.
• For crispy edges, transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes before serving.

These Slow Cooker Pesto Parmesan Potatoes are creamy, cheesy, and packed with herby pesto flavor—a simple side dish everyone will love!