28+ Flavorful Dairy-Free Crockpot Potato Recipes to Try Today

When it comes to comfort food, potatoes are a classic ingredient that can be turned into so many mouthwatering dishes.

From mashed potatoes to creamy stews, they are a versatile and hearty option for meals.

But if you’re following a dairy-free lifestyle, you might find it challenging to enjoy those rich, creamy potato dishes.

That’s where the magic of the crockpot comes in! With a slow cooker, you can create 28+ dairy-free crockpot potato recipes that deliver all the creamy, savory goodness you crave—without any dairy.

Whether you’re looking for a savory side dish, a hearty main course, or a warm, comforting soup, there’s a dairy-free crockpot potato recipe for every taste and occasion.

From garlic mashed potatoes to spiced curry potatoes, the options are endless.

Best of all, the crockpot does most of the work for you, allowing you to enjoy a delicious, dairy-free meal with minimal effort.

In this blog post, we’ll explore over 28 fantastic dairy-free crockpot potato recipes that are simple, flavorful, and satisfying.

Get ready to dive into the world of tender potatoes cooked to perfection with a variety of spices, herbs, and dairy-free ingredients.

Let’s make those potatoes shine without any dairy!

28+ Flavorful Dairy-Free Crockpot Potato Recipes to Try Today

Cooking dairy-free doesn’t mean sacrificing flavor or comfort.

With these 28+ dairy-free crockpot potato recipes, you can enjoy creamy, savory, and satisfying potato dishes without the use of dairy.

The slow cooking method enhances the flavors of the potatoes, allowing them to soak up all the delicious seasonings and ingredients you add.

From creamy mashed potatoes to hearty stews, these recipes are perfect for anyone following a dairy-free diet or those simply looking for easy, flavorful meals.

Whether for weeknight dinners, holiday gatherings, or meal prep, these crockpot recipes are sure to become regulars in your meal rotation.

Dairy-Free Crockpot Garlic Herb Mashed Potatoes

These Dairy-Free Crockpot Garlic Herb Mashed Potatoes are a delicious and creamy side dish without any dairy. Perfect for holiday dinners or as a comforting weeknight meal, this recipe uses olive oil and vegetable broth for a velvety texture, while garlic and fresh herbs provide aromatic depth. Let your crockpot do the hard work while you enjoy the wonderful flavors that develop as the potatoes cook low and slow.

Ingredients:

• 4 pounds Yukon Gold potatoes, peeled and cubed
• 4 garlic cloves, minced
• 1/2 cup vegetable broth
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Place the cubed potatoes and minced garlic in the crockpot. Add the vegetable broth, olive oil, salt, and pepper.
2. Cover and cook on low for 6-7 hours or until the potatoes are tender.
3. Once done, use a potato masher or hand mixer to mash the potatoes to your desired consistency.
4. Stir in the fresh thyme and parsley.
5. Serve hot and enjoy!

These Dairy-Free Crockpot Garlic Herb Mashed Potatoes are a perfect blend of rich, savory flavors, made extra simple with the slow cooking method. The creamy texture from the olive oil and vegetable broth makes them just as satisfying as traditional mashed potatoes. The garlic and herbs add a fresh twist, making them a go-to side dish for any meal, whether it’s a casual weeknight or a holiday gathering.

Dairy-Free Crockpot Scalloped Potatoes

Dairy-Free Crockpot Scalloped Potatoes are a decadent and hearty dish that is dairy-free but still full of flavor. The creamy consistency comes from coconut milk and a dash of vegetable broth, providing the base for the layers of tender potatoes. With a sprinkling of onion and garlic, the result is a savory, melt-in-your-mouth side dish that will have your guests going back for seconds.

Ingredients:

• 3 pounds Russet potatoes, thinly sliced
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup vegetable broth
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh thyme for garnish

Instructions:

1. Layer the sliced potatoes, onion, and minced garlic in the crockpot.
2. In a separate bowl, whisk together the coconut milk, vegetable broth, paprika, salt, and pepper.
3. Pour the coconut milk mixture over the potatoes, ensuring the layers are evenly covered.
4. Cover and cook on low for 6-7 hours, or until the potatoes are fork-tender.
5. Garnish with fresh thyme before serving.

These Dairy-Free Crockpot Scalloped Potatoes offer all the indulgence of traditional scalloped potatoes without the dairy. The coconut milk provides a luscious creaminess that pairs wonderfully with the savory flavors of onion, garlic, and paprika. With minimal effort and maximum flavor, this recipe is sure to impress at your next dinner party or holiday celebration. It’s a great alternative for those looking for a rich, satisfying dish that accommodates dietary needs without sacrificing taste.

Dairy-Free Crockpot Potato and Leek Soup

This Dairy-Free Crockpot Potato and Leek Soup is the ultimate comfort food. Packed with tender potatoes, leeks, and fresh herbs, it’s a light yet satisfying soup. The coconut milk adds richness without overpowering the natural flavors of the ingredients. Whether you’re looking for a hearty meal for a chilly evening or a filling lunch, this soup offers a cozy, dairy-free alternative to traditional creamy potato soups.

Ingredients:

• 4 large Yukon Gold potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• Fresh parsley for garnish

Instructions:

1. In the crockpot, combine the potatoes, leeks, vegetable broth, coconut milk, olive oil, garlic, salt, and pepper.
2. Stir the ingredients well, ensuring the potatoes are submerged in the liquid.
3. Cover and cook on low for 7-8 hours, or until the potatoes are tender.
4. Once the potatoes are soft, use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches.
5. Stir in the fresh thyme and garnish with parsley before serving.

This Dairy-Free Crockpot Potato and Leek Soup is a warm, soothing dish perfect for any time of the year. The creamy coconut milk gives the soup a comforting texture, while the leeks and fresh herbs add complexity and brightness. Whether enjoyed on a cold evening or as a comforting meal during the day, this soup is sure to become a favorite, offering all the flavor and satisfaction of a traditional creamy potato soup without any dairy.

Dairy-Free Crockpot Cheesy Potatoes

Dairy-Free Crockpot Cheesy Potatoes provide a guilt-free take on a classic comfort food. Using nutritional yeast for a cheesy flavor, this recipe mimics the richness of traditional cheesy potatoes but without any dairy. The combination of creamy coconut milk and vegetable broth creates a velvety sauce, while the potatoes become perfectly tender after slow cooking. It’s a perfect dish for potlucks or family dinners where everyone can indulge without any dairy worries.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1/2 cup coconut milk (full-fat)
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chives for garnish (optional)

Instructions:

1. Layer the diced potatoes in the crockpot.
2. In a separate bowl, whisk together the coconut milk, vegetable broth, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.
3. Pour the mixture over the potatoes, ensuring they are well-coated.
4. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the sauce is thickened.
5. Garnish with fresh chives, if desired, and serve hot.

These Dairy-Free Crockpot Cheesy Potatoes are a great alternative to traditional cheesy potato recipes. The nutritional yeast creates a savory, cheesy taste without any dairy, and the coconut milk adds a creamy texture that makes this dish feel indulgent. It’s an easy, crowd-pleasing side that will leave everyone satisfied and is perfect for those who need to avoid dairy but still want a rich, cheesy flavor.

Dairy-Free Crockpot Potato and Carrot Stew

Dairy-Free Crockpot Potato and Carrot Stew is a hearty, vegetable-packed meal that’s both nourishing and satisfying. The combination of potatoes, carrots, onions, and garlic cooked in vegetable broth creates a flavorful base, while thyme and bay leaves provide aromatic depth. This stew is naturally dairy-free, making it a great choice for a wholesome, plant-based meal that doesn’t sacrifice flavor or comfort.

Ingredients:

• 4 large potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 3 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. In the crockpot, combine the potatoes, carrots, onion, garlic, bay leaves, and thyme.
2. Pour in the vegetable broth, then drizzle with olive oil.
3. Season with salt and pepper, stirring gently to combine.
4. Cover and cook on low for 7-8 hours, or until the vegetables are tender.
5. Remove the bay leaves and serve hot, garnished with additional fresh thyme if desired.

This Dairy-Free Crockpot Potato and Carrot Stew is a comforting, nutrient-dense meal that’s both simple to make and incredibly satisfying. The slow cooking process brings out the natural sweetness of the carrots and the earthiness of the potatoes, while the fresh thyme adds a fragrant note. This stew is perfect for those looking for a hearty, plant-based dish that’s easy to prepare and is great for meal prepping or feeding a crowd.

Dairy-Free Crockpot Loaded Baked Potatoes

These Dairy-Free Crockpot Loaded Baked Potatoes take the classic loaded baked potato and give it a slow-cooked twist. Potatoes are cooked to perfection in the crockpot, then topped with dairy-free toppings like green onions, dairy-free sour cream, and vegan bacon bits. It’s the perfect make-ahead meal for busy nights, and the toppings can be customized to suit everyone’s preferences.

Ingredients:

• 6 medium russet potatoes, washed and pricked with a fork
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dairy-free sour cream
• 1/4 cup chopped green onions
• 1/4 cup dairy-free shredded cheese (optional)
• Vegan bacon bits for garnish

Instructions:

1. Rub the potatoes with olive oil and sprinkle with salt and pepper.
2. Place the potatoes directly in the crockpot and cover.
3. Cook on low for 7-8 hours, or until the potatoes are tender when pierced with a fork.
4. Once cooked, slice open each potato and fluff the insides with a fork.
5. Top with dairy-free sour cream, green onions, dairy-free cheese, and vegan bacon bits.
6. Serve hot and enjoy!

Dairy-Free Crockpot Loaded Baked Potatoes are an easy, customizable, and satisfying dish. The slow cooking method ensures the potatoes come out tender and perfectly cooked, while the dairy-free toppings provide all the flavors you love in a loaded baked potato without any dairy. Whether for a casual dinner or as part of a larger spread, this recipe is sure to be a hit with everyone, regardless of dietary preferences.

Dairy-Free Crockpot Potato and Corn Chowder

This Dairy-Free Crockpot Potato and Corn Chowder is the ultimate comforting soup, packed with tender potatoes, sweet corn, and a rich, creamy base made from coconut milk. The slow cooking method allows all the flavors to meld together perfectly, creating a hearty dish that’s both satisfying and nourishing. Ideal for chilly days or as a filling meal for any time of the year, this chowder is a great option for those avoiding dairy.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups frozen corn kernels
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Add the diced potatoes, corn, onion, and garlic to the crockpot.
2. Pour in the vegetable broth and coconut milk, and stir to combine.
3. Season with smoked paprika, salt, and pepper.
4. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
5. If you prefer a creamier consistency, use an immersion blender to puree some of the soup, leaving chunks for texture.
6. Garnish with fresh parsley before serving.

This Dairy-Free Crockpot Potato and Corn Chowder is a perfect blend of creamy, hearty, and sweet flavors. The coconut milk adds a luxurious richness without being overwhelming, while the corn provides a natural sweetness that balances out the savory potatoes. It’s a perfect choice for anyone craving a filling and satisfying soup, whether you’re cooking for a crowd or enjoying a cozy dinner at home.

Dairy-Free Crockpot Potato and Spinach Curry

This Dairy-Free Crockpot Potato and Spinach Curry is a flavorful and healthy dish full of vibrant spices and tender potatoes. The slow cooker infuses the potatoes with aromatic curry flavors, while the spinach wilts into a rich, comforting stew. Coconut milk adds a creamy texture, making this dish both satisfying and light. It’s perfect for those who enjoy a plant-based meal with a bit of spice and warmth.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Place the cubed potatoes, chopped spinach, onion, and garlic into the crockpot.
2. Pour in the coconut milk and vegetable broth, and stir to combine.
3. Season with curry powder, turmeric, cumin, salt, and pepper.
4. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
5. Garnish with fresh cilantro and serve hot over rice or with naan bread.

This Dairy-Free Crockpot Potato and Spinach Curry is a nourishing, vibrant dish that’s rich in flavor and easy to make. The coconut milk provides a creamy base, while the array of spices gives it depth and warmth. With tender potatoes and wilted spinach, this curry is a great option for a healthy, plant-based meal. Whether you serve it with rice or flatbread, it’s sure to be a crowd-pleaser for anyone seeking a flavorful and satisfying dish without dairy.

Dairy-Free Crockpot Lemon Herb Roasted Potatoes

These Dairy-Free Crockpot Lemon Herb Roasted Potatoes are a simple yet delicious side dish that pairs beautifully with any meal. The potatoes are infused with the refreshing flavors of lemon and fresh herbs like rosemary and thyme, while the slow cooker ensures they become perfectly tender with a crispy exterior. This recipe is an easy, no-fuss way to make a flavorful and satisfying potato side dish without any dairy.

Ingredients:

• 4 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Place the halved baby potatoes in the crockpot.
2. Drizzle with olive oil, lemon zest, and lemon juice, and toss to coat.
3. Sprinkle with rosemary, thyme, salt, and pepper, and stir to evenly distribute the seasonings.
4. Cover and cook on low for 6 hours, or until the potatoes are tender and slightly crispy.
5. Garnish with fresh parsley and serve immediately.

These Dairy-Free Crockpot Lemon Herb Roasted Potatoes are a light yet flavorful addition to any meal. The slow cooking method ensures that the potatoes are perfectly tender and infused with lemon and herbs, creating a delightful contrast of fresh and savory flavors. Whether paired with roasted meats or enjoyed on their own, these potatoes make for a delicious, simple side that’s sure to impress, all while being dairy-free.

Dairy-Free Crockpot Mashed Potatoes

These Dairy-Free Crockpot Mashed Potatoes are a creamy, comforting side dish without the dairy. With the use of vegetable broth and olive oil, these mashed potatoes are as rich and creamy as their traditional counterparts, yet they are completely dairy-free. Slow cooking the potatoes helps them reach a perfectly soft texture, allowing you to mash them effortlessly. This recipe is great for meal prep or holiday dinners, and it can be easily customized to your taste preferences.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 1/2 cup vegetable broth
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Place the diced potatoes in the crockpot and add the vegetable broth, olive oil, garlic powder, onion powder, salt, and pepper.
2. Stir to combine and ensure the potatoes are evenly coated with the seasonings.
3. Cover and cook on low for 6-7 hours, or until the potatoes are tender and can easily be pierced with a fork.
4. Once cooked, mash the potatoes using a potato masher or a hand mixer for a smoother texture.
5. Garnish with fresh parsley and serve warm.

These Dairy-Free Crockpot Mashed Potatoes are a perfect side dish for those who need to avoid dairy but still crave a creamy, flavorful mashed potato dish. The vegetable broth and olive oil provide richness and moisture, while the slow cooking process ensures the potatoes are tender and easy to mash. Whether you’re serving them for a holiday meal or as a weeknight side, these mashed potatoes are sure to be a hit with everyone at the table.

Dairy-Free Crockpot Potato Frittata

This Dairy-Free Crockpot Potato Frittata is a hearty and satisfying breakfast or brunch option, packed with tender potatoes, vegetables, and plant-based protein. The crockpot slowly cooks the ingredients into a fluffy, flavorful frittata, making it an easy and hands-off recipe. With a combination of potatoes, bell peppers, onions, and dairy-free cheese, this frittata is a well-rounded, protein-rich dish that’s perfect for a nutritious start to your day.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1 bell pepper, diced
• 1 medium onion, diced
• 1 can (14 oz) chickpeas, drained and mashed
• 1/2 cup dairy-free shredded cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the cubed potatoes, diced bell pepper, and onion in the crockpot.
2. Add the mashed chickpeas, dairy-free cheese (if using), garlic powder, smoked paprika, turmeric, salt, and pepper.
3. Stir to combine the ingredients well.
4. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the frittata has set.
5. Garnish with fresh parsley and serve warm.

This Dairy-Free Crockpot Potato Frittata is a filling and nutritious dish that’s perfect for any meal of the day. The chickpeas provide plant-based protein, while the potatoes and vegetables make the frittata hearty and satisfying. The slow cooker ensures that all the ingredients meld together beautifully, resulting in a flavorful and creamy texture. Whether you’re serving it for breakfast, brunch, or a light dinner, this frittata is a delicious dairy-free option that everyone will enjoy.

Dairy-Free Crockpot Potato and Mushroom Stew

Dairy-Free Crockpot Potato and Mushroom Stew is a savory, rich stew filled with tender potatoes and earthy mushrooms. The combination of vegetable broth, garlic, and thyme provides a hearty, aromatic base, while the slow cooker allows all the flavors to develop and meld together. This stew is not only dairy-free but also gluten-free, making it a perfect option for those with dietary restrictions. It’s a great comfort food dish to serve on chilly nights or as a hearty meal anytime.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Add the diced potatoes, mushrooms, onion, and garlic to the crockpot.
2. Pour in the vegetable broth, olive oil, thyme, salt, and pepper.
3. Stir everything to combine.
4. Cover and cook on low for 7-8 hours, or until the potatoes are soft and the mushrooms have released their juices.
5. Serve hot and enjoy!

This Dairy-Free Crockpot Potato and Mushroom Stew is a comforting and hearty dish that’s perfect for colder months. The mushrooms add an earthy depth of flavor, while the potatoes provide a satisfying, starchy base. The slow cooking process allows the stew to develop a rich, savory flavor, making it a great option for anyone seeking a warm, nourishing, and dairy-free meal. It’s a great dish to serve with a side of crusty bread for dipping or to enjoy on its own as a wholesome main course.

Dairy-Free Crockpot Baked Potatoes

Dairy-Free Crockpot Baked Potatoes are a simple yet satisfying side dish that requires minimal effort. By cooking the potatoes in the crockpot, they become perfectly tender with a fluffy interior and crispy skin. These baked potatoes are naturally dairy-free and can be topped with a variety of dairy-free options like olive oil, chives, or vegan sour cream. They’re the perfect accompaniment to any main dish and can be customized with your favorite toppings.

Ingredients:

• 6 medium russet potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: vegan butter, chives, vegan sour cream, nutritional yeast

Instructions:

1. Wash and scrub the potatoes thoroughly.
2. Rub each potato with olive oil and sprinkle with salt and pepper.
3. Place the potatoes in the crockpot and cover.
4. Cook on low for 7-8 hours, or until the potatoes are tender when pierced with a fork.
5. Serve with your favorite dairy-free toppings.

Dairy-Free Crockpot Baked Potatoes offer an easy and hands-off way to enjoy perfectly cooked potatoes without the need for an oven. The crockpot ensures that each potato cooks evenly, giving you a soft and fluffy inside with a crispy skin. Whether you keep it simple with a drizzle of olive oil or load it up with toppings, these potatoes are a versatile and delicious side dish that can complement any meal.

Dairy-Free Crockpot Potato Salad

This Dairy-Free Crockpot Potato Salad is a twist on the classic, made creamy and flavorful without any dairy. The potatoes are cooked in the crockpot to tender perfection, while a tangy dressing made with mustard, vinegar, and olive oil gives it that familiar, zesty flavor. This potato salad is ideal for picnics, barbecues, or as a comforting side dish for any occasion. It’s easy to prepare and always a crowd-pleaser.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup chopped celery
• 1/4 cup chopped green onions

Instructions:

1. Place the diced potatoes in the crockpot and add just enough water to cover them.
2. Cook on low for 6-7 hours or until the potatoes are tender.
3. While the potatoes are cooking, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, pepper, and smoked paprika in a large bowl.
4. Once the potatoes are cooked, drain them and let them cool for about 10 minutes.
5. Toss the potatoes with the dressing, celery, and green onions.
6. Chill in the refrigerator for at least 1 hour before serving.

This Dairy-Free Crockpot Potato Salad is a fresh, tangy, and creamy alternative to the traditional recipe. The crockpot takes the guesswork out of cooking the potatoes, ensuring they’re tender and ready to be mixed with the flavorful dressing. Whether you serve it at a summer BBQ, picnic, or as a side dish, this potato salad is a crowd-pleasing option that’s both satisfying and dairy-free.

Dairy-Free Crockpot Sweet Potato and Potato Casserole

This Dairy-Free Crockpot Sweet Potato and Potato Casserole is a delicious, hearty dish that combines both regular potatoes and sweet potatoes into one comforting casserole. The slow cooker allows the flavors to meld together perfectly while keeping the potatoes tender. It’s a dairy-free twist on a classic comfort food dish, with a touch of maple syrup and cinnamon to enhance the natural sweetness of the sweet potatoes. This casserole is perfect for holiday meals or as a side dish for any occasion.

Ingredients:

• 3 medium russet potatoes, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped pecans (optional)

Instructions:

1. Add the cubed potatoes and sweet potatoes to the crockpot.
2. In a small bowl, whisk together the olive oil, maple syrup, cinnamon, ginger, salt, and pepper.
3. Pour the mixture over the potatoes and sweet potatoes and stir to coat.
4. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
5. If desired, sprinkle with chopped pecans during the last 30 minutes of cooking for added texture.
6. Serve warm as a side dish.

This Dairy-Free Crockpot Sweet Potato and Potato Casserole is a perfect side dish that combines the best of both worlds. The slow cooking method ensures the potatoes are tender, and the sweet potatoes add a natural sweetness that’s complemented by the maple syrup and spices. Whether you’re serving it at a holiday dinner or as a comforting weeknight meal, this casserole will be a hit with everyone, offering all the flavor of a classic casserole without the dairy.

Dairy-Free Crockpot Potato Leek Soup

Dairy-Free Crockpot Potato Leek Soup is a warm, creamy, and satisfying soup that’s perfect for chilly days. The leeks provide a mild, onion-like flavor that pairs beautifully with the tender potatoes. Slow cooking the ingredients allows the flavors to develop and meld, creating a smooth and comforting soup. With the use of vegetable broth and coconut milk, this soup maintains its rich and creamy texture while being completely dairy-free. It’s an excellent choice for lunch, dinner, or meal prep.

Ingredients:

• 5 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Add the diced potatoes, sliced leeks, garlic, vegetable broth, thyme, salt, and pepper to the crockpot.
2. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
3. Once cooked, use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches.
4. Stir in the coconut milk and adjust seasoning as needed.
5. Garnish with fresh parsley and serve warm.

This Dairy-Free Crockpot Potato Leek Soup is a velvety, comforting bowl of goodness. The combination of potatoes and leeks creates a mild and savory flavor profile, while the coconut milk adds a touch of creaminess without any dairy. The slow cooking method enhances the natural flavors of the vegetables, making it an easy and hands-off soup that’s perfect for busy days. It’s a wholesome, nourishing meal that can be enjoyed on its own or paired with a crusty slice of bread.

Dairy-Free Crockpot Scalloped Potatoes

Dairy-Free Crockpot Scalloped Potatoes are a creamy, indulgent side dish without the dairy. Using a combination of vegetable broth and coconut milk as the base, these scalloped potatoes turn out rich and velvety, with a perfect blend of seasonings. The slow cooker ensures the potatoes cook evenly and absorb all the delicious flavors, resulting in a tender, flavorful dish. These dairy-free scalloped potatoes are perfect for holidays, special occasions, or as a comforting side dish for any meal.

Ingredients:

• 6 large russet potatoes, peeled and thinly sliced
• 1 cup vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Layer the sliced potatoes in the crockpot, seasoning each layer with garlic powder, onion powder, thyme, salt, and pepper.
2. In a bowl, whisk together the vegetable broth and coconut milk.
3. Pour the mixture over the potatoes, making sure they’re evenly covered.
4. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the sauce is thickened.
5. Garnish with fresh parsley and serve warm.

These Dairy-Free Crockpot Scalloped Potatoes are a rich and flavorful side dish that will satisfy your cravings for creamy comfort food. The combination of vegetable broth and coconut milk creates a luscious sauce, while the slow cooking process ensures that each potato slice becomes tender and infused with flavor. Whether for a holiday meal or a weeknight dinner, these scalloped potatoes are a perfect dairy-free alternative to the traditional version, and they’re sure to be a crowd favorite.

Dairy-Free Crockpot Potato and Carrot Soup

Dairy-Free Crockpot Potato and Carrot Soup is a hearty and wholesome soup that combines tender potatoes and sweet carrots in a rich vegetable broth base. This recipe is perfect for those seeking a simple yet satisfying dairy-free soup that’s full of flavor and nutrition. The slow cooking process ensures that the vegetables cook to perfection, creating a smooth, velvety texture. This soup is an easy-to-make, nourishing option for lunch or dinner.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh herbs for garnish (optional)

Instructions:

1. Add the diced potatoes, chopped carrots, vegetable broth, garlic powder, rosemary, salt, and pepper to the crockpot.
2. Drizzle with olive oil and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender.
4. Once cooked, use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
5. Garnish with fresh herbs if desired and serve warm.

This Dairy-Free Crockpot Potato and Carrot Soup is a delightful, easy-to-make meal that is perfect for anyone looking for a comforting, dairy-free option. The combination of potatoes and carrots creates a naturally sweet and savory base, while the slow cooking process enhances the flavors and ensures a velvety smooth texture. Whether you serve it as a light lunch or dinner, this soup is both nourishing and satisfying, and it’s a great option for meal prep.

Dairy-Free Crockpot Potato and Spinach Curry

Dairy-Free Crockpot Potato and Spinach Curry is a flavorful, plant-based dish that combines tender potatoes with the rich, aromatic spices of curry. The slow cooker does all the work, allowing the potatoes to soak up the warm flavors of cumin, coriander, and turmeric, while the spinach adds a burst of color and nutrition. This curry is naturally dairy-free and perfect for a comforting dinner or to serve with rice for a complete meal.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• 2 tablespoons coconut oil

Instructions:

1. Place the diced potatoes, onion, garlic, ginger, curry powder, cumin, coriander, turmeric, diced tomatoes, vegetable broth, and coconut oil in the crockpot.
2. Stir to combine and cover with the lid.
3. Cook on low for 6-7 hours, or until the potatoes are tender.
4. About 30 minutes before serving, stir in the fresh spinach and let it wilt.
5. Season with salt and pepper to taste, and serve warm with rice or naan.

This Dairy-Free Crockpot Potato and Spinach Curry is a warm, hearty dish that packs plenty of flavor. The slow cooker makes it incredibly easy, allowing the spices to fully infuse into the potatoes and creating a rich curry base. The addition of fresh spinach brings both color and nutrition, making it a well-rounded meal that’s perfect for a comforting dinner. Whether served with rice, quinoa, or on its own, this curry is sure to be a favorite in your dairy-free meal rotation.

Dairy-Free Crockpot Garlic Mashed Potatoes

Dairy-Free Crockpot Garlic Mashed Potatoes are a creamy and flavorful side dish without any dairy. The garlic infuses the potatoes as they cook in the crockpot, giving them a savory depth of flavor. By using vegetable broth and olive oil instead of butter and cream, these mashed potatoes are a lighter, dairy-free option that still delivers that smooth, comforting texture. They are perfect for holidays, weeknight dinners, or any time you crave mashed potatoes.

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 4 garlic cloves, minced
• 1 cup vegetable broth
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Add the cubed potatoes and minced garlic to the crockpot.
2. Pour in the vegetable broth and olive oil, and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the potatoes are tender.
4. Once cooked, mash the potatoes with a potato masher or use a hand mixer for a smoother consistency.
5. Season with salt and pepper to taste, and garnish with fresh parsley if desired. Serve warm.

These Dairy-Free Crockpot Garlic Mashed Potatoes are an easy and delicious alternative to the traditional mashed potato recipe. The slow cooker does the work of softening the potatoes, while the garlic adds a rich, savory flavor. The use of vegetable broth and olive oil creates a creamy texture without any dairy, making these mashed potatoes perfect for anyone following a dairy-free diet. This side dish is sure to be a hit at any gathering or enjoyed as a comforting part of your weeknight dinner.

Dairy-Free Crockpot Potato and Mushroom Stroganoff

Dairy-Free Crockpot Potato and Mushroom Stroganoff is a creamy, savory dish that combines hearty potatoes with earthy mushrooms in a dairy-free sauce. The potatoes cook tender in the crockpot, and the mushrooms add a meaty texture to the dish. Using coconut milk and vegetable broth, the sauce becomes rich and creamy, giving you all the satisfaction of a traditional stroganoff without any dairy. This dish is perfect for dinner or as a special treat for mushroom lovers.

Ingredients:

• 5 medium potatoes, peeled and cubed
• 2 cups sliced mushrooms (button or cremini)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the cubed potatoes, mushrooms, onion, and garlic to the crockpot.
2. Pour in the vegetable broth, coconut milk, Dijon mustard, paprika, thyme, salt, and pepper.
3. Stir to combine, then cover and cook on low for 6-7 hours, or until the potatoes are tender.
4. Once cooked, stir the mixture, taste, and adjust seasoning if needed.
5. Garnish with fresh parsley and serve over rice, noodles, or on its own.

This Dairy-Free Crockpot Potato and Mushroom Stroganoff is a rich, satisfying dish that provides a creamy, indulgent meal without any dairy. The combination of potatoes and mushrooms makes for a hearty and filling dish, while the coconut milk gives the sauce a smooth, velvety texture. This slow-cooked stroganoff is an easy, flavorful way to enjoy a comforting dinner without the need for any dairy. Whether you serve it with rice or pasta, it’s sure to become a favorite in your dairy-free meal collection.

Note: More recipes are coming soon!