Dump frozen diced potatoes in the slow cooker and 4 other simple ingredients to get a meal so delicious your family will be begging for more.

Every Easter Sunday, my old farmhouse fills up with kids, grandkids, and the smell of something cozy bubbling away in the slow cooker. These 5-ingredient potatoes are my answer to busy holiday mornings when the oven is already promised to the ham. I start with a bag of frozen diced potatoes, just like the kind my mother would have loved if they’d sold them at the little Midwestern grocery back in her day, then simply dump in four more familiar ingredients. By the time church is over and everyone comes tumbling back through the door, those potatoes are tender, creamy, and so comforting that there are never any leftovers—just requests to “please make those Easter potatoes again next year.”

Serve these slow cooker Easter potatoes right alongside baked ham, roast turkey, or a pan of meatloaf if you’re keeping things simple. A bright green vegetable—like steamed green beans, buttered peas, or a crisp salad—balances the richness nicely. Warm dinner rolls or homemade bread are perfect for soaking up the cheesy, creamy sauce at the bottom of the slow cooker. They also travel well, so you can plug the slow cooker in at a church basement or family potluck and let everyone help themselves.

Servings: 8

1 (32-ounce) bag frozen diced potatoes (plain, not seasoned)

Place the frozen diced potatoes in the bottom of a 4- to 6-quart slow cooker, spreading them into an even layer. They should go in straight from the freezer—no thawing needed.

In a medium bowl, stir together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, and the seasoned salt until well combined.

Pour the soup and cheese mixture evenly over the frozen potatoes in the slow cooker. Use a spatula or spoon to gently fold and stir until most of the potatoes are coated, but don’t worry if a few pieces are still peeking through.

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 potatoes are very tender and the mixture is hot and bubbly around the edges.

Once the potatoes are cooked, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let sit on LOW or WARM for about 10 to 15 minutes, just until the cheese on top is melted.

Give the potatoes a gentle stir if you like them extra creamy throughout, or scoop them up as-is to keep that cheesy top layer. Taste and adjust the seasoning with a pinch more salt if needed before serving warm right from the slow cooker.

For a more traditional Midwestern church-supper feel, stir in 1/2 cup finely chopped onion with the soup mixture before pouring it over the potatoes. If you’d like a bit of smoky flavor, add 1 cup cooked, crumbled bacon on top along with the final sprinkle of cheese. To make this vegetarian, swap the cream of chicken soup for cream of mushroom or cream of celery. You can also change the character of the dish just by changing the cheese—try half cheddar and half Colby Jack, or a sharp white cheddar for a deeper flavor. If your crowd likes a little kick, sprinkle in 1/4 teaspoon black pepper or a pinch of crushed red pepper with the seasoned salt. For a slightly lighter version, use light sour cream and reduced-fat condensed soup; just know the sauce will be a little less rich. If your slow cooker tends to run hot, check the potatoes on the early side and, once tender, switch to WARM so they hold nicely until everyone is ready to eat.