Spread golden mushroom soup over raw quartered potatoes, alongside 2 other ingredients, into slow cooker for a comforting midwestern meal that's my default when I don't know what to make

This slow cooker 4-ingredient Amish-style golden potato dish is my default when I don’t know what to make but still want something cozy and homemade. It leans into simple Midwestern comfort: just raw quartered potatoes, a can of golden mushroom soup, and two pantry staples to pull it all together. You literally spread the soup over the potatoes in the slow cooker, set it, and walk away. It reminds me of the kind of church-basement potluck food I grew up with—nothing fancy, just warm, creamy, and filling after a long day at work.

I like to serve these golden potatoes with simple roasted or grilled chicken, pork chops, or meatloaf, plus a green vegetable like steamed green beans, peas, or a quick side salad to balance the richness. They’re also great under sliced kielbasa or leftover shredded roast for an easy one-bowl dinner. If you’re keeping it super casual, just add buttered bread or dinner rolls to soak up the extra sauce and call it a night.

Servings: 6

3 pounds small Yukon Gold potatoes, scrubbed and quartered

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

Add the scrubbed, quartered Yukon Gold potatoes directly into the slow cooker, spreading them into an even layer.

In a small bowl or measuring cup, whisk together the condensed golden mushroom soup and the chicken broth until mostly smooth. This thins the soup just enough so it coats the potatoes nicely as it cooks.

Pour the golden mushroom soup mixture evenly over the raw quartered potatoes in the slow cooker. Use the back of a spoon or a spatula to spread the soup so it covers as many of the potatoes as possible; this is the key step that gives you that creamy, saucy finish.

Dot the top with the pieces of butter, spacing them out so they melt down over the potatoes as they cook.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbly and thickened.

Once done, gently stir the potatoes to coat them fully in the golden mushroom sauce, being careful not to mash them too much. Taste and add salt and black pepper if needed.

Serve the potatoes hot, spooning extra sauce from the slow cooker over the top. Garnish with chopped fresh parsley if you like, and enjoy right away.

For extra richness, swap half of the chicken broth for heavy cream or evaporated milk, stirring it into the soup before spreading over the potatoes. If you want more of a full meal in one pot, add 1 to 1 1/2 pounds of smoked sausage or fully cooked diced ham on top of the potatoes before spreading the soup mixture. You can also tuck in a handful of sliced onions or baby carrots under the potatoes for more veggies without extra effort. To keep it vegetarian, use vegetable broth instead of chicken broth and serve alongside plant-based sausages or a big salad. If you like a little tang, stir in a spoonful of sour cream or plain Greek yogurt at the very end for a stroganoff-style vibe. Leftovers reheat well in the microwave with a splash of broth or milk to loosen the sauce, making them great for meal prep lunches during a busy workweek.