Pour pizza sauce over potatoes, together with 3 ingredients, into slow cooker for a fun treat that disappears faster than anything else

This slow cooker pizza potato dish is a playful mash-up of Midwestern comfort food and the hearty, thrifty spirit of Amish-style cooking. It’s built on pantry staples and a very simple method: pour pizza sauce over raw cubed potatoes, add just three more ingredients, and let the slow cooker do the work. The result is a cozy, cheesy, pizza-flavored potato bake that vanishes quickly at potlucks and family dinners. It’s ideal for busy days when you want something satisfying with almost no hands-on time.

Serve these pizza potatoes straight from the slow cooker with a green salad or steamed vegetables to balance the richness. They pair nicely with a simple cucumber salad, garlic bread, or buttered rolls to soak up the extra sauce and cheese. For a casual gathering, treat them like a side dish next to grilled sausage, baked chicken, or meatloaf. If you’d like to make them the main event, spoon a generous portion into a bowl and top with a dollop of sour cream or a sprinkle of extra Parmesan.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled (optional) and cut into 1/2-inch cubes

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin film of oil to help prevent sticking.

Place the cubed raw potatoes in an even layer in the bottom of the slow cooker, spreading them out so they cook evenly.

Sprinkle the dried Italian seasoning (or oregano) evenly over the potatoes so the flavor is distributed throughout.

Scatter the sliced pepperoni over the seasoned potatoes, tucking some pieces down between the cubes so the flavor infuses as they cook.

Pour the pizza sauce evenly over the potatoes and pepperoni, making sure most of the potatoes are coated or at least touched by the sauce. Use a spoon to gently nudge the sauce around if needed, but avoid over-stirring.

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. Avoid lifting the lid during the first couple of hours so the heat stays consistent.

Once the potatoes are tender, sprinkle the shredded mozzarella cheese evenly over the top. Cover again and cook on HIGH for 10 to 15 minutes, just until the cheese is melted and bubbly.

Turn the slow cooker to WARM. Let the dish rest for about 5 minutes, then gently scoop from the bottom to serve, making sure each portion has potatoes, sauce, pepperoni, and melted cheese.

For a meatier version, add 1 cup of cooked and crumbled Italian sausage or ground beef along with the pepperoni, keeping the total ingredients to five by omitting the dried Italian seasoning and using a seasoned pizza sauce. If you prefer a lighter dish, skip the pepperoni and use a vegetable-forward pizza sauce; you can also substitute turkey pepperoni. To lean into an Amish-style, farmhouse feel, use Yukon Gold potatoes for a buttery texture and stir in a small handful of shredded cheddar along with the mozzarella for a more old-fashioned flavor. Make it spicier by choosing a zesty or spicy pizza sauce and adding a pinch of crushed red pepper with the dried herbs. If your slow cooker runs hot, check the potatoes on the earlier side of the cooking window to prevent overcooking; you want them tender but not falling apart. Leftovers reheat well in a skillet over medium heat—cover and warm gently until hot, letting the cheese re-melt and the edges crisp slightly.