Dump raw potato wedges in the slow cooker with 2 other ingredients to get a meal so incredible your husband will be begging for more.

This 3-ingredient slow cooker Amish-style peasant potato dish is the kind of no-fuss comfort food I lean on when life is busy but I still want something cozy on the table. Thick raw potato wedges go straight into the slow cooker with just two more pantry staples, and a few hours later you’ve got tender, brothy potatoes that taste like they simmered on a farmhouse stove all afternoon. It’s budget-friendly, kid-approved, and simple enough to throw together before work so supper practically cooks itself.

Serve these brothy potatoes in wide bowls, making sure to spoon plenty of the pale amber cooking liquid over the top. They’re wonderful alongside roasted or grilled chicken, pork chops, or meatloaf, and they soak up gravy beautifully. For a fuller plate, add a green vegetable like steamed green beans, peas, or a simple side salad. A basket of warm dinner rolls or buttered bread is perfect for dipping into the flavorful broth and makes the whole meal feel extra homey.

Servings: 4

2 1/2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help keep the potatoes from sticking.

Scrub the potatoes well and pat them dry. Cut each potato into thick wedges, about 6–8 wedges per potato, so they hold their shape during the long cooking time.

Place the raw potato wedges in an even layer in the bottom of the slow cooker. It’s fine if they overlap a little, but try to keep them mostly in a single, slightly shingled layer so they cook evenly.

Pour the chicken broth evenly over the potatoes. The wedges should be partially submerged, with some tops peeking out above the pale amber liquid, not fully covered.

Dot the tops of the potatoes with the pieces of butter, spacing them around so the butter can melt down between the wedges as they cook.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the potatoes are very tender when pierced with a fork but still holding their wedge shape.

Once cooked, gently spoon the potatoes into bowls and ladle some of the buttery broth over the top. Taste and add a pinch of salt and freshly ground black pepper at the table if you like. Serve warm while the potatoes are soft and comforting.

For families with picky eaters, you can swap the chicken broth for vegetable broth to keep things a little milder and vegetarian. If your crew likes a creamier texture, stir in a splash of heavy cream or a spoonful of sour cream right before serving to make the broth richer. To lean into the Amish farmhouse feel, sprinkle dried parsley or a tiny pinch of garlic powder over the potatoes before cooking—just enough for flavor, not so much that it stops being a simple three-ingredient dish. You can also change the mood of the meal by what you serve on top: shredded leftover roast chicken or ham turns this into a full one-bowl supper, while a sprinkle of shredded cheese at the table makes it extra kid-friendly. If you need to stretch the recipe for a bigger family, add up to 1 extra cup of broth and another pound of potatoes, then cook a bit longer until everything is tender.