Place the sliced potatoes and onions in the slow cooker.
In a small bowl, mix the melted butter, onion soup mix, and chicken broth.
Pour the mixture over the potatoes and onions, stirring to coat evenly.
Cover and cook on low for 6-7 hours or until the potatoes are tender.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving, if desired.
Variations & Tips
For a creamier version, you can add 1 cup of sour cream or cream cheese to the potatoes during the last hour of cooking. If you have picky eaters, try adding some shredded cheese on top during the last 30 minutes for a cheesy twist. You can also incorporate some diced ham or cooked bacon for added flavor and protein. For a lighter option, substitute the butter with olive oil and use low-sodium chicken broth.
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