Pour store-bought ham steak pieces and these 4 ingredients over russet potatoes into a slow cooker for the kind of cozy supper you’ll want on repeat

This slow cooker 5-ingredient Amish-style ham and potatoes is exactly the kind of cozy, no-fuss supper I lean on during busy weeks. The heart of the recipe is super simple: layer sliced russet potatoes in the slow cooker, then pour store-bought ham steak pieces and a quick 4-ingredient mixture right over the top. Amish-inspired comfort food tends to be humble, hearty, and built from pantry basics, and this fits that vibe perfectly. It’s the kind of set-it-and-forget-it meal that simmers away while you’re at work or running kids to practice, and it still feels like a from-scratch dinner when you sit down at the table.

Serve this ham and potatoes straight from the slow cooker with a big spoon so everyone can dig into the tender layers. I like to add something green on the side, like steamed green beans, a simple tossed salad, or roasted Brussels sprouts to balance the richness. Warm dinner rolls or buttered bread are great for soaking up the creamy juices at the bottom of the pot. If you want to stretch the meal a bit further, add a bowl of applesauce or a quick fruit salad for a sweet, fresh contrast.

Servings: 4

2 pounds russet potatoes, peeled and thinly sliced

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Peel the russet potatoes and slice them into thin rounds, about 1/8- to 1/4-inch thick, so they cook evenly and turn tender.

Spread the sliced potatoes evenly in the bottom of the slow cooker, gently separating any slices that are stuck together into a fairly even layer.

In a medium bowl, whisk together the cream of mushroom soup, milk, chopped onion, and black pepper until smooth and well combined.

Pour the soup mixture evenly over the sliced potatoes in the slow cooker, making sure as much of the surface as possible is covered so the potatoes cook in the creamy sauce.

Cut the store-bought ham steak into bite-size pieces, trimming away any large pieces of fat if you like.

Scatter the ham steak pieces evenly over the sauced potatoes, then pour any remaining juices from the cutting board over the top so everything lands right in the slow cooker.

Cover the slow cooker with the lid 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 and the sauce is bubbly around the edges.

Once cooked, gently stir just enough to coat some of the ham and potatoes with the sauce while still keeping some of the layers intact. Taste and add a pinch more pepper or a little salt if needed, depending on how salty your ham is.

Serve the ham and potatoes hot straight from the slow cooker, spooning down to the bottom to get plenty of creamy sauce with each portion.

To keep this a true 5-ingredient slow cooker meal, the base recipe sticks to ham steak, russet potatoes, cream of mushroom soup, milk, and onion (plus a little pepper for seasoning). From there, you can tweak it to fit your family. For extra creaminess, swap half of the milk for heavy cream or evaporated milk. If you prefer a different flavor, use cream of chicken or cream of celery soup instead of mushroom. For a slightly lighter version, use 2% milk and lean ham steak, and add an extra sliced potato to bulk it up. To sneak in more veggies, scatter a cup of frozen peas or mixed vegetables over the potatoes before pouring the soup mixture on. If you like a cheesy finish, sprinkle shredded cheddar or Colby-Jack over the top during the last 15 minutes of cooking, cover, and let it melt. You can also add a teaspoon of dried parsley or thyme to the soup mixture for a little herbal note without complicating the prep. Leftovers reheat well in the microwave and make an easy work-lunch with a side of frozen-steamed veggies.