Place chicken breasts onto raw diced potatoes, together with 3 ingredients, into slow cooker for a comforting dinner that’s the one everyone asks for

This slow cooker 5-ingredient Amish-style chicken potato bake is the kind of cozy, no-fuss dinner I lean on during busy work weeks. It’s inspired by simple Amish comfort cooking—basic pantry ingredients, minimal prep, and a long, gentle cook that makes the whole house smell like Sunday supper. You literally dice some potatoes, place chicken breasts right on top, add just three more ingredients, and let the slow cooker do the rest. It’s the kind of meal my family asks for over and over, and it’s perfect for days when you want a comforting dinner without hovering over the stove.

Serve this creamy chicken and potato bake straight from the slow cooker with a side of steamed green beans, buttered peas, or a simple tossed salad to add something fresh and crisp. Warm dinner rolls or crusty bread are great for soaking up the sauce, and a side of applesauce or coleslaw gives it that classic Midwestern, Amish-style feel. If you want to stretch the meal a bit further, spoon the chicken and potatoes over buttered egg noodles or rice, and finish with a sprinkle of fresh parsley if you have it on hand.

Servings: 4

2 pounds russet or Yukon gold potatoes, peeled and diced into 1/2-inch cubes

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help with cleanup.

Peel the potatoes (if desired) and dice them into roughly 1/2-inch cubes. Spread the raw diced potatoes evenly over the bottom of the slow cooker to form a flat layer.

In a small bowl, whisk together the cream of chicken soup, dry ranch dressing mix, and chicken broth until mostly smooth and well combined. This is your simple 3-ingredient sauce.

Pour about half of the sauce mixture evenly over the layer of raw diced potatoes, gently stirring the potatoes just enough so they’re lightly coated but still in an even layer.

Lay the chicken breasts directly on top of the potatoes in a single layer, nestling them in but keeping them mostly on top so they cook evenly.

Pour the remaining sauce over the chicken breasts, spreading it with the back of a spoon so each piece is well coated and some sauce drips down over the potatoes.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through (165°F in the thickest part) and the potatoes are tender.

Once cooked, taste the potatoes and sauce and add salt and pepper if needed (the ranch mix is salty, so season at the end). For a more shredded, casserole-style dish, use two forks to shred the chicken breasts directly in the slow cooker and stir everything together. For a more classic bake, leave the chicken breasts whole and spoon the creamy potatoes around them.

Let the chicken and potatoes sit in the warm slow cooker for about 5 minutes with the lid off to slightly thicken the sauce before serving. Serve hot straight from the slow cooker.

For a slightly richer version, swap half of the chicken broth for heavy cream or evaporated milk. If you like a little color and sweetness, scatter 1 to 1 1/2 cups of baby carrots or frozen mixed vegetables over the potatoes before adding the chicken. To lean more into that farmhouse flavor, sprinkle 1/2 teaspoon of smoked or sweet paprika over the chicken along with a pinch of black pepper before pouring on the sauce. If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay extra juicy; just trim excess fat and cook on LOW for about 6 hours. For a lighter take, use reduced-sodium cream of chicken soup and low-sodium broth, then adjust seasoning at the end. You can also prep everything the night before: dice the potatoes and store them submerged in cold water in the fridge (to prevent browning), then in the morning drain them, add to the slow cooker, place the chicken on top, whisk the sauce, and start cooking before you head out the door.