I brought this to three potlucks last month and came home with an empty slow cooker every single time. Nobody believes how few ingredients.

This 4-ingredient slow cooker church supper potato bake is the kind of dish that disappears at potlucks before anyone admits how easy it was to make. It leans on frozen O’Brien potatoes—those handy bags of diced potatoes with peppers and onions—plus just three pantry-friendly ingredients to create a creamy, cheesy casserole with golden, crispy edges. It’s very much in the tradition of Midwestern church-basement “funeral potatoes,” but streamlined for a busy weeknight or a crowded fellowship hall. I’ve brought this to three potlucks in the last month and have come home with an empty slow cooker every single time. Nobody believes how few ingredients are in it.

Serve this potato bake straight from the slow cooker on warm, scooping it into bowls or onto plates alongside baked ham, roast chicken, or meatloaf. It’s also a natural fit with potluck staples like green salad, coleslaw, and buttered dinner rolls. For brunch, pair it with scrambled eggs, sausage links, and fresh fruit. If you’d like to dress it up a bit, add a sprinkle of chopped fresh parsley or sliced green onions right before serving for a pop of color and freshness.

Servings: 8–10

1 (28–32 oz) bag frozen O’Brien potatoes (diced potatoes with peppers and onions, unthawed)

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

In a large mixing bowl, combine the condensed cream of chicken soup and sour cream. Stir until the mixture is smooth and evenly blended.

Add 1 1/2 cups of the shredded cheddar cheese to the bowl and stir to distribute the cheese throughout the creamy mixture.

Add the frozen O’Brien potatoes directly from the freezer to the bowl (do not thaw). Gently fold everything together until all of the potatoes are well coated in the sauce and the peppers and onions are evenly mixed in.

Transfer the potato mixture to the prepared slow cooker, spreading it into an even layer so it cooks uniformly.

Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are tender and the edges around the crock are bubbling and lightly browned. Avoid lifting the lid frequently, as that releases heat and slows cooking.

About 15 to 20 minutes before serving, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the potatoes. Cover again and cook just until the cheese is melted and gooey, with some golden spots forming around the edges.

Once the cheese is melted and the casserole is hot throughout, switch the slow cooker to the WARM setting for serving. Give the edges a gentle scrape with a heat-safe spatula to release the crispy, caramelized bits, then serve the potato bake straight from the slow cooker.

To keep the four-ingredient promise for potlucks, I rely on the base recipe, but there are easy tweaks if you’re cooking for family. For extra richness, stir in an additional 1/2 cup sour cream or a splash of heavy cream before cooking. If you want some protein, fold in 1 to 2 cups of diced leftover ham or cooked crumbled bacon with the potatoes. For a slightly tangier profile, swap half of the cheddar for shredded pepper jack or sharp white cheddar. If you like a bit of crunch, transfer the finished casserole to a broiler-safe dish, top with crushed butter crackers or cornflakes mixed with a tablespoon of melted butter, and broil briefly until crisp and golden. You can also make it vegetarian by using cream of mushroom or cream of celery soup instead of cream of chicken. To prep ahead, mix everything the night before, refrigerate in the slow cooker insert (if your manufacturer allows) or in a covered bowl, then add 30 to 45 minutes to the cooking time to account for the chilled ingredients.