Toss frozen tater tots in the crock and 4 additional ingredients to get a meal so irresistible your husband will be begging for more.

This 5-ingredient slow cooker tax day potatoes recipe is the kind of no-fuss comfort food I lean on when life (and paperwork) feels extra heavy. You literally toss frozen tater tots into the crock, add four pantry-friendly ingredients, and walk away. By dinnertime, you’ve got a cheesy, creamy potato casserole that tastes like something your mom might have brought to a church potluck back in the day. It’s budget-friendly, kid-approved, and hearty enough that my husband always goes back for seconds.

Serve these slow cooker potatoes straight from the crock on busy nights with a simple green salad or steamed veggies to balance the richness. They’re fantastic alongside grilled or baked chicken, pork chops, or even just with a pile of scrambled eggs for a breakfast-for-dinner night. If you’re feeding a crowd, set the slow cooker on warm and let everyone scoop their own, then offer toppings like extra shredded cheese, sliced green onions, or crumbled bacon on the side.

Servings: 6

1 (32-ounce) bag frozen tater tots

Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Pour the frozen tater tots into the bottom of the slow cooker and spread them into an even layer so they cover the bottom completely.

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

Spoon the soup and cheese mixture evenly over the frozen tater tots, gently spreading it with the back of a spoon to cover as much of the potatoes as possible. Do not stir; you want the tots to stay mostly in a layer on the bottom.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the tater tots are tender and the edges are bubbly and golden.

During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, then cover again just until the cheese is melted.

Turn the slow cooker to WARM if you’re not serving right away. Give a gentle stir if you like a scoopable casserole texture, or leave it as-is for more defined, cheesy potato chunks. Taste and adjust seasoning with extra salt and pepper before serving.

For picky eaters, keep the seasonings simple and stick with just garlic powder and a light hand on the pepper; you can always offer extra seasoning at the table. If your family likes a little protein mixed in, stir in 1 to 2 cups of cooked, crumbled bacon, diced ham, or browned ground sausage with the soup and cheese mixture before pouring it over the tots. For a chicken version, use leftover shredded rotisserie chicken and swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand. To sneak in some veggies, fold in 1 to 2 cups of frozen peas and carrots or broccoli florets in the last hour of cooking so they stay a bit firmer. If you need it a bit lighter, use light sour cream and reduced-fat cheese, and replace half of the tater tots with frozen hash browns. For a different flavor profile, try using pepper jack cheese instead of cheddar and add a pinch of smoked paprika or chili powder. This recipe also works well as a brunch casserole—just top with fried or poached eggs and a sprinkle of green onions right before serving.