Slow Cooker “Campfire” Potatoes


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Make these Slow Cooker “Campfire” Potatoes for your next cookout or while camping if you have hook-ups.

sliced potatoes, onions and russet potates in a slow cooker
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I haven’t been able to go camping (in our travel trailer) this year. We had some family emergencies and we also just got back from a Carnival Cruise, which took up some of our normal camping dates. I love making recipes in my slow cooker while camping, instead of grilling or using the fire. It’s mainly because I know that I’ll get good results and it’s even more joyful for me to cook in the slow cooker when it’s not at home!

When I started preparing to make these potatoes I planned to make loaded style potatoes, then I came across a few recipes online that use Worcestershire sauce, I added some extra flavors like garlic and parmesan to make these potatoes unique. The butter sauce that I make for these potatoes tastes like a homemade dressing. If you are looking for a unique recipe to make, this is a great one to try.

russet potatoes, Worcestershire sauce, parmesan cheese, seasonings, cheese, and butter.

After the potatoes are mixed with the butter mixture, it may seem dry. It won’t be I promise, the butter will melt back down and make a delicious sauce for the potatoes.

melted butter, cheese, parmesan cheese, russet potato slices, seasonings, and Worcestershire sauce.

Below is what the potatoes look like after cooking on high for 4 hours. Keep the lid on the entire time so the potatoes get tender.

Slow Cooker "Campfire" Potatoes

More potato recipes to try:

close up of campfire potatoes in a red bowl

I hope you enjoy this side dish recipe! I’ll be back next week with another new recipe. I’m wishing summer wasn’t flying by so fast so I can make more recipes like this one.

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sliced potatoes with cheese and onions in a slow cooker.

Slow Cooker “Campfire” Potatoes

5 from 17 votes
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Whether in big outdoors or just craving your campfire favorites, these potatoes will be a hit with all.


  • 5 medium russet potatoes, sliced
  • 1/2 cup butter, (1 stick) melted
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. oregano
  • 1/2 tsp garlic, (1 large clove); minced
  • 1 cup white onion, (1 small); sliced
  • 1/2 cup parmesan cheese
  • 1 cup cheddar cheese


  • In a large bowl, mix together the butter, Worcestershire sauce, salt, pepper, oregano, and garlic.
  • Add the potatoes, the cheeses, and onion to the bowl with the butter mixture. Mix until the potatoes are coated.
  • Spray the slow cooker with non-stick spray.
  • Add the potatoes mixture; smooth out into an even layer.
  • Cover and cook on HIGH for 4 hours without opening the lid during the cooking time.
  • Serve and enjoy!

How to Video


Calories: 364kcal | Carbohydrates: 26g | Protein: 13g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 814mg | Potassium: 824mg | Fiber: 5g | Sugar: 2g | Vitamin A: 734IU | Vitamin C: 23mg | Calcium: 298mg | Iron: 6mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Judith Creamer says:

    Russet potatoes come in all sizes–how many cups do you need?

    1. Sarah Olson says:

      About 6 cups will do.

  2. Shela says:

    Do you think it would work if I double the recipe? Need a side for a potluck and this sounds amazingly yummy and simple.

    1. Sarah Olson says:

      Yes, just don’t cut the potatoes too thick and be sure to keep the lid on for the entire cooking time. You may need an extra half hour to hour.

  3. Lynne says:

    5 stars
    Absolutely delicious. I cooked it on my bbq grill at 300F for 6 hours. Going to be doing this again and again. 🙂

  4. Betty Schmidt says:

    Sounds very good am going to make some tomorrow

  5. Terri says:

    5 stars
    So, first of all, I love these potatoes!
    Second, I’m lazy, so I just put my boneless skinless chicken thighs on the bottom of my crockpot added a little bit more of all the other ingredients except the potatoes, and poured the whole potato mixture on top of the chicken. It was fantastic!! And the leftovers were even better!!!

    1. PatC says:

      What a great idea? I’m going to try that with chicken breasts since we’re not fans of dark meat. Thanks

  6. Terri says:

    Could you cook your meat right in the same pot at the same time?

    1. Sarah Olson says:

      I don’t see why not. It may add more liquid but still may be good.

  7. Alice Brydon says:

    What kind of potatoes do you use for this “Campfire ” recipe? I would guess “waxey” potatoes such as red bliss or Yukon gold from the picture. Also, I would think an Idaho would fall apart during cooking.

    Am I right?

    1. Sarah Olson says:

      I used russet (I added that to the recipe). I use idaho a lot in the slow cooker, unless you cook for too long they hold up fine.

  8. Stu says:

    5 stars
    So delicious, both my daughters have both taken note of the recipe.

  9. Yvonne Holland says:

    I made the campfire slow cooker potatoes and served it with meat loaf, I will be making this again. Excellent flavour,

  10. Sharon Caudle says:

    How thick do you cut the potatoes?

    1. Sarah Olson says:

      About a 1/4 inch thick