These Slow Cooker Lemon Dill Potatoes are exactly the kind of side dish I reach for when family is coming over and I don’t have time to fuss. My aunt actually made a version of these last weekend, and everyone kept commenting on how bright and buttery they tasted—even though she only used four ingredients. The slow cooker does all the work, turning baby potatoes tender and waxy while they soak up a simple mix of butter, lemon, and fresh dill. It’s a fresh, no-stress side that feels special enough for company but easy enough for any weeknight.
Serve these lemon dill potatoes straight from the slow cooker or transfer them to a warm white serving dish so that buttery glaze really stands out. They’re perfect alongside roasted or grilled chicken, baked salmon, or simple pan-seared pork chops. I also love them with a big green salad and steamed veggies when I’m keeping dinner lighter. If you’re hosting, pair them with something you can also mostly ignore in the oven—like a roast—so both the main and the side cook themselves while you enjoy your guests.
Slow Cooker Lemon Dill PotatoesServings: 6
Ingredients
2 pounds small yellow baby potatoes, scrubbed and left whole
1/2 cup unsalted butter, melted
1 large lemon, zested and juiced (about 2–3 tablespoons juice)
1/4 cup fresh dill, finely chopped, plus extra for garnish (optional)
Directions
Lightly grease the inside of the slow cooker with a bit of the melted butter or a quick mist of cooking spray to help prevent sticking.
Place the scrubbed yellow baby potatoes into the slow cooker in an even layer. If any are much larger than the others, cut those in half so everything cooks at the same rate.
In a small bowl or measuring cup, whisk together the melted butter, lemon zest, and lemon juice until the mixture looks smooth and combined.
Pour the buttery lemon mixture evenly over the potatoes, tossing gently with a spoon or spatula to coat as many potatoes as possible in the glaze.
Cover and cook on LOW for 3–4 hours, or on HIGH for 1 1/2–2 hours, until the potatoes are very tender when pierced with a fork but still hold their shape with a soft, waxy texture.
Once the potatoes are tender, sprinkle the chopped fresh dill over the hot potatoes. Gently toss to coat every potato in the bright green dill and buttery lemon glaze.
Taste and adjust the seasoning if needed by adding a bit more lemon juice or dill to brighten the flavor. Transfer the potatoes to a serving dish, spooning any extra buttery glaze from the slow cooker over the top, and garnish with a little extra dill and lemon zest if you like. Serve warm.
Variations & Tips
To keep the 4-ingredient promise, this base recipe skips salt and pepper, but you can absolutely season to taste at the table. If you want more lemon punch, add extra zest after cooking instead of more juice, so the potatoes stay buttery and not watery. For a slightly lighter version, swap half the butter for olive oil; it still tastes rich but with a softer finish. If you prep ahead, you can scrub the potatoes and chop the dill the night before—store potatoes dry in the fridge and dill wrapped in a damp paper towel. For a crowd, double the recipe in a larger slow cooker and add 30–45 minutes to the cook time, checking for tenderness. Leftovers reheat well in a covered dish in the oven or microwave; splash on a tiny bit of water and an extra pat of butter to refresh the glaze, then top with a pinch of fresh dill if you have it.
