Mustard Seed Potatoes In Slow Cooker

Mustard Seed Potatoes In Slow Cooker. Put raw potato quarters in your slow cooker, top with yellow mustard seeds and just 4 simple extras like butter, broth, salt, and pepper. Let it cook slow for tender, tasty spuds with a cozy farm flavor. Perfect easy side for chicken or pork—your family will love this no-fuss dinner hug!

This slow cooker potato recipe with mustard seeds is like the easy, yummy food from my childhood on a Midwest farm. Our Amish friends would add whole mustard seeds to potatoes and let them cook slow all day, making a nice smell and soft taste. I use just six basic things from the pantry. Chop raw potatoes into chunks, add yellow mustard seeds on top, mix in four more easy items, and let the cooker handle it. It’s a filling side dish my family always says yes to, great for busy days when you want comfort without work.

Scoop these mustard seed potatoes right from the cooker into a warm bowl. They go perfect with roast chicken, pork chops, meatloaf, or fried ham. Add a green veggie like buttered peas, steamed beans, or salad to make it balanced. Warm rolls or crusty bread are fun to dip in the tasty butter juices at the bottom.

Serves: 6

Ingredients

3 pounds russet or Yukon Gold potatoes, washed and cut into quarters
3 tablespoons butter, melted (or cut into thin slices if it’s cold)
2 tablespoons yellow mustard seeds
1 cup low-salt chicken broth (or veggie broth)
1 1/2 teaspoons salt (or adjust to your taste)
1 teaspoon ground black pepper

Mustard Seed Potatoes: Directions

Wash the potatoes under cool water. Keep the skins on for that old-farm taste. Chop each one into 4 equal pieces so they cook the same.
Put the raw potato pieces in the slow cooker in a flat layer, like a big pan by the stove.
Pour the melted butter over the top, or hide slices of cold butter between the potatoes so it melts while cooking.
Shake the yellow mustard seeds all over the potatoes. Let some drop in the cracks—they’ll get soft and make everything yummy as it cooks.
Pour the broth over the potatoes. Add salt and pepper on top. Mix gently with a big spoon or your hands in the cooker to cover most pieces. Some seeds can stay up high.
Put the lid on tight. Cook it on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. Potatoes should be soft when poked with a fork but not mushy. Don’t peek too much—it lets out heat!
Stir from the bottom to mix in the buttery, seed-filled juices. Add more salt or pepper according to the taste
Scoop hot into a bowl with some seeds and juices on each serving. Great with chicken, pork, meatloaf, or ham, plus peas or salad. Add bread to mop up the goodness!