Scatter stuffing mix over raw diced potatoes, together with 3 ingredients, into slow cooker for a comforting side that’s the one everyone asks for

This slow cooker 5-ingredient Amish-style stuffing potatoes recipe is the kind of cozy, no-fuss side dish that feels like a Sunday dinner even on a busy weeknight. Inspired by simple Amish comfort cooking, it starts with raw diced potatoes in the slow cooker and then you just scatter dry stuffing mix over the top, add three everyday ingredients, and let the slow cooker do the rest. It’s hearty, smells amazing, and has that old-fashioned, from-scratch taste without a lot of work—exactly the kind of dish folks end up asking for at potlucks and holiday meals.

Serve these stuffing potatoes alongside roast chicken, turkey, pork chops, or meatloaf for a complete comfort meal. A simple green vegetable—like steamed green beans, peas, or a tossed salad—helps balance the richness. They’re also wonderful with gravy on top or next to cranberry sauce during the holidays. If you’re feeding a crowd, pair this dish with warm dinner rolls and a pan of roasted carrots so everyone can build a hearty, homey plate.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled (if desired) and cut into 1/2-inch dice

Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking.

Place the raw diced potatoes in an even layer on the bottom of the slow cooker. Try to keep the pieces about the same size so they cook evenly.

In a medium bowl, whisk together the chicken broth and cream of chicken soup until fairly smooth. Stir in the melted butter.

Pour the broth-soup-butter mixture evenly over the raw potatoes in the slow cooker, gently stirring just enough to coat most of the potatoes without mashing them.

Open the box of dry seasoned stuffing mix and, using your hands, scatter the stuffing mix evenly over the top of the potatoes. The stuffing should mostly sit on top; don’t stir it in.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are tender when pierced with a fork and the stuffing on top is moist and soft with a few crispy spots around the edges.

Once done, use a large spoon to gently scoop down through the stuffing and potatoes, bringing some of each up in every serving. If you like, drizzle a little extra melted butter over the top right before serving for extra richness.

Taste and adjust seasoning with salt and pepper if needed (the stuffing and soup are already salty, so you may not need much). Serve warm straight from the slow cooker.

For picky eaters, choose a mild herb stuffing mix and skip any extra herbs so the flavors stay simple and familiar. If your family prefers creamier potatoes, stir in 1/2 cup of sour cream or a splash of heavy cream during the last 30 minutes of cooking. You can swap cream of chicken soup for cream of mushroom or cream of celery to make it meatless or to match what you have on hand. For extra protein, scatter 1 to 1 1/2 cups of cooked, diced chicken or turkey over the potatoes before adding the stuffing mix—this turns it into more of a one-pot meal. To sneak in veggies, tuck 1 to 2 cups of frozen mixed vegetables or peas under the stuffing layer (no need to thaw). If you like a crispier top, remove the slow cooker insert at the end and place it under the oven broiler for a few minutes, watching closely. For a stronger Amish-style flavor, use homemade or bakery-style stuffing cubes and add a pinch of poultry seasoning. You can also prepare everything in the slow cooker crock the night before, cover, and refrigerate; in the morning, set it in the base, add 15–30 minutes to the cooking time, and let it cook while you go about your day.