Ingredients
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 2 (15-ounce/425 g) cans butter beans, drained and rinsed
- 2 cups vegetable broth (or chicken broth)
Optional Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons butter, for extra richness
- Chopped fresh parsley for garnish
Instructions
- Place the cubed potatoes into the slow cooker.
- Add the drained butter beans on top.
- Pour the broth over the ingredients. If using, stir in the garlic powder, onion powder, thyme, and butter.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Once the potatoes are fork-tender, gently stir the mixture. Lightly mash a few of the potatoes to naturally thicken the broth if desired.
- Taste and season with salt and pepper.
- Garnish with fresh parsley and serve warm.
Serving Suggestions
- Enjoy with warm crusty bread or cornbread.
- Pair with a simple green salad.
- Top with shredded cheddar cheese or grated Parmesan.
- Add cooked smoked sausage, diced ham, or crispy bacon for a heartier meal.
- Serve alongside roasted vegetables for a complete dinner.
Tips
- Yukon Gold potatoes create a naturally creamy texture, while Russet potatoes break down more and make the broth thicker.
- For extra flavor, sauté a chopped onion and garlic before adding them to the slow cooker.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
- Freeze in airtight containers for up to 2 months.
Prep Time: 10 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: About 6½–7½ hours
Servings: 4–6