Slow Cooker Garlic Butter Steak Bites & Potatoes Recipe – Cozy, buttery comfort in one pot

Introduction

The house fills with warm garlic and butter as the slow cooker hums—small sounds that always feel like home. Today I’m sharing my Slow Cooker Garlic Butter Steak Bites & Potatoes, a simple dish that turns a busy day into a lazy, delicious evening. This always takes me back to Sunday dinners. For a skillet spin, I sometimes pull up my garlic butter steak bites and potatoes post and compare notes.

Why You’ll Love This

• Hands-off cooking: set it and forget it.
• Budget-friendly: hearty for little money.
• Family-friendly: kids love the tender bites.
• One-pot cleanup: fewer dishes, more time to rest.
• Meal-prep friendly: leftovers reheat well.

(Also, this recipe pairs with many sides and adapts easily to taste.)

Quick Recipe Snapshot

• Servings: 3–4
• Prep time: 10 minutes
• Cook time: 3–8 hours (see notes)
• Total time: 3–8 hours (most hands-off)
• Skill level: Easy
• Taste: savory + buttery

You’ll feel confident making this; the directions are forgiving and rewarding. For a quicker stovetop option, try the skillet version I test when I’m in a hurry.

Ingredients You’ll Need

• 1 lb steak, cut into bite-sized pieces
• 1 lb baby potatoes, halved
• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Baby potatoes cook evenly when halved.

How to Make It

1. First, scatter the steak and halved potatoes into the slow cooker. Season with salt, pepper, and Italian seasoning.
2. Next, sprinkle the minced garlic over everything so it infuses the meat and potatoes.
3. Meanwhile, melt the butter in a small saucepan until it just starts to foam.
4. Then, pour the hot butter over the steak and potatoes and stir gently to coat.
5. Cover and cook on low for 6–8 hours, or on high for 3–4 hours; you’ll smell the garlic and butter as it simmers.
6. Check for doneness: the steak should be fork-tender and the potatoes soft when pierced. If the potatoes are still firm, cook another 30–60 minutes.
7. Finally, fluff gently, taste for salt, and garnish with chopped parsley before serving to brighten the dish.

Also, if you like a little caramelization, transfer cooked bites to a hot skillet for 1–2 minutes to get golden edges. For more garlic-butter technique, I keep notes about my garlic butter steak methods.

Kitchen Tips (From My Kitchen)

1. Time-saver: Cut potatoes small so they cook with the steak on high.
2. Common mistake + fix: Overcrowding makes steam, not browning; finish in a hot skillet for texture.
3. Simple variation: Add a pinch of smoked paprika or swap Italian seasoning for rosemary.

Serving Ideas

• Weeknight dinner: serve with steamed green beans and a dollop of butter.
• Casual brunch: plate with fried eggs and toast.
• Holiday side: offer as a hearty addition to a spread.
• Meal-prep: divide into containers with rice or quinoa.
  Also try a sprinkle of extra parsley or a squeeze of lemon for brightness, and for a rich pairing see my notes on pan-seared garlic butter steak.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 2 months in a freezer-safe container.
• Reheat: Warm gently in a skillet to keep the steak tender and edges crisp.

Leftover idea: Wrap bites and potatoes in a warm tortilla for a tasty handheld.

FAQs

Q: Can I make this ahead?
A: Yes. Cook fully, cool, then refrigerate; reheat in a skillet or oven before serving.

Q: What can I substitute for baby potatoes?
A: Use small Yukon golds or cut larger potatoes into 1-inch pieces; they’ll take the same cooking time.

Q: How do I know it’s done?
A: The steak will be fork-tender and potatoes soft when pierced. Also, the garlic scent will be rich and buttery.

Q: Can I freeze Slow Cooker Garlic Butter Steak Bites & Potatoes?
A: You can freeze the cooked meal, though I recommend reheating gently so the steak stays tender.

Final Thoughts

I love how this simple recipe feels like a warm hug on a plate—easy, forgiving, and honest. Tweak the herbs, add a pinch of heat, or finish with a quick sear; make it yours and let it become a Sunday tradition. Slow Cooker Garlic Butter Steak Bites & Potatoes

Conclusion

If you want to compare versions or get more tips, I also like this Retro Recipe Box slow-cooker take for a slightly different approach, and this In the Kitchen with Momma Mel recipe offers another home-cook perspective.

Slow Cooker Garlic Butter Steak Bites & Potatoes

A simple, hearty dish featuring tender steak bites and buttery potatoes cooked slowly for a delicious family dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb steak, cut into bite-sized pieces
• 1 lb baby potatoes, halved Cook evenly when halved.
• 1/4 cup unsalted butter Helps control salt levels.
• 4 cloves garlic, minced Fresh garlic equals bigger flavor.
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Scatter the steak and halved potatoes into the slow cooker. Season with salt, pepper, and Italian seasoning.
2. Sprinkle the minced garlic over everything.
3. Melt the butter in a small saucepan until it just starts to foam.
4. Pour the hot butter over the steak and potatoes and stir gently to coat.

Cooking

1. Cover and cook on low for 6–8 hours, or on high for 3–4 hours.
2. Check for doneness: the steak should be fork-tender and the potatoes soft when pierced.
3. If the potatoes are still firm, cook another 30–60 minutes.

Serving

1. Fluff gently, taste for salt, and garnish with chopped parsley before serving.
2. Optionally, transfer cooked bites to a hot skillet for 1–2 minutes for golden edges.

Notes

Time-saver: Cut potatoes small so they cook with the steak on high. Common mistake: Overcrowding makes steam, not browning; finish in a hot skillet for texture. Simple variation: Add smoked paprika or use rosemary instead of Italian seasoning.