Put raw whole red potatoes in the pot and 5 simple items to get a meal so fantastic your friends will be begging for more.

This cozy slow cooker potato dish is the kind of simple, set-it-and-forget-it recipe that makes busy days feel a little easier and family dinners feel a lot more special. You start with raw whole red potatoes—skins on, right in the bottom of the slow cooker—and add just five everyday items to turn them into something creamy, herby, and downright irresistible. Around here in the Midwest, these “spring shower potatoes” are the kind of thing I make for baby showers, church potlucks, or when friends drop by and I want a warm, comforting side that feels a little extra without a lot of work.

Serve these slow cooker spring shower potatoes straight from the pot, spooned into a big serving bowl so everyone can help themselves. They pair beautifully with simple grilled chicken, baked ham, or a roast, but they’re also lovely alongside a big green salad and some crusty bread for a lighter meal. Add a bright vegetable like steamed green beans or roasted asparagus to keep that fresh, springtime feel. If you’re hosting, set out extra butter, sour cream, and chopped herbs so guests can dress up their own portions.

Servings: 6

2 pounds small raw whole red potatoes, rinsed and left unpeeled

Place the rinsed, whole red potatoes (with skins on) in an even layer on the bottom of your slow cooker. They should mostly cover the bottom; it’s fine if they overlap a bit.

Dot the butter pieces evenly over the top of the potatoes so they’ll melt down and coat everything as they cook.

Sprinkle the salt, pepper, and dried Italian seasoning (or dried parsley) evenly over the potatoes and butter. This helps the seasoning reach all the nooks and crannies.

Pour the chicken or vegetable broth around the edges of the potatoes, not directly on top, so you don’t wash off the seasonings. You just want a shallow layer of liquid at the bottom to help the potatoes steam and stay tender.

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

Once the potatoes are done, gently toss them in the buttery, herby juices at the bottom of the pot so they’re all coated. Taste and add a pinch more salt or pepper if needed.

Serve the potatoes warm straight from the slow cooker or transfer to a serving bowl, spooning some of the seasoned butter and broth over the top for extra flavor.

For kids who like things plain, you can pull a few potatoes out before tossing them in the cooking juices and serve them simply with a little butter and salt. If your family enjoys cheese, sprinkle 1/2 cup of shredded Parmesan or cheddar over the hot potatoes right before serving and let it melt. To make them creamier, stir in 1/4 cup of sour cream or plain Greek yogurt at the end. For a brighter spring flavor, add 1 tablespoon of fresh lemon juice and a handful of chopped fresh herbs like parsley or chives just before serving. If you prefer a richer dish, use 1/2 cup of cream instead of broth. You can also add 3–4 whole peeled garlic cloves on top of the potatoes before cooking for a gentle garlic flavor that softens as it cooks, which picky eaters can easily avoid if they want.