Crumble crispy bacon over raw chopped potatoes, plus 3 ingredients, into slow cooker for a creamy meal that’s always a yes in my house

This slow cooker 5-ingredient Amish-style potato chowder is exactly the kind of practical, comforting meal I lean on during busy Midwestern weeks. The method couldn’t be simpler: raw chopped potatoes go straight into the slow cooker, then you crumble hot, crispy bacon right over the top, add just three more pantry-friendly ingredients, and walk away. Amish and farmhouse cooking traditions favor humble ingredients, long, gentle cooking, and creamy textures—this chowder fits that profile beautifully. It’s rich without being fussy, and in my house it’s one of those dependable “yes” dinners everyone is happy to see on the table.

Serve this chowder in warm bowls with a simple green salad dressed in a tangy vinaigrette to balance the richness. A loaf of crusty bread, soft dinner rolls, or even buttered toast soldiers are perfect for dipping and scraping up the last bit from the bowl. If you’d like to round it out further, add a plate of sliced apples or grapes on the side for a fresh, sweet contrast. For those who enjoy a little heat, pass black pepper, hot sauce, or a pinch of smoked paprika at the table so everyone can adjust their own bowl.

Servings: 6

6 slices thick-cut bacon

Cook the bacon in a skillet over medium heat until very crispy, 8 to 10 minutes. Transfer to a paper towel–lined plate to drain and cool while you prepare the potatoes.

Peel the potatoes and cut them into 1/2-inch cubes. Place the raw chopped potatoes into the bottom of a 5- to 6-quart slow cooker, spreading them in an even layer.

Once the bacon is cool enough to handle, crumble it with your hands directly over the raw chopped potatoes in the slow cooker, letting the pieces fall evenly across the surface.

Add the chopped onion to the slow cooker, scattering it over the potatoes and bacon. Pour in the chicken broth, making sure the potatoes are mostly submerged. Gently stir to combine without breaking up the potatoes too much.

Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork.

Reduce the heat to LOW if it was on HIGH. Using a potato masher or the back of a spoon, lightly mash some of the potatoes right in the slow cooker to thicken the chowder while still leaving some chunks for texture.

Stir in the half-and-half or whole milk, then cover and cook on LOW for another 20 to 30 minutes, just until heated through and slightly thickened. Do not let it boil, as that can cause the dairy to separate.

Taste and adjust seasoning with salt and freshly ground black pepper if desired (keeping in mind the bacon and broth already add salt). Ladle the creamy chowder into bowls and serve hot.

For a smokier profile, use smoked bacon and add a pinch of smoked paprika along with the broth. If you prefer a slightly lighter chowder, swap the half-and-half for whole milk and mash more of the potatoes to build body without extra richness. To keep things vegetarian, omit the bacon and use vegetable broth; add 1 cup of shredded sharp cheddar at the end for depth and savoriness, and a teaspoon of smoked paprika or a dash of liquid smoke to echo the bacon’s flavor. You can also add 1 to 2 cups of frozen corn during the last 30 minutes of cooking for a corn-and-potato chowder variation, or stir in a handful of chopped fresh parsley or chives right before serving for color and freshness. If your chowder feels too thin, mash more potatoes or let it cook uncovered on LOW for 15 to 20 minutes; if it’s too thick, loosen it with a bit more warm broth or milk until it reaches your ideal spoonable consistency.