Toss raw quartered Yukon gold potatoes in the crock and 3 other everyday items to get a meal so incredible your husband will be begging for more.

This 4-ingredient slow cooker April potatoes recipe is the kind of set-it-and-forget-it comfort food that makes weeknights feel special with almost no effort. You literally toss raw quartered Yukon gold potatoes into the crock, add three everyday items—butter, chicken broth, and a simple seasoning blend—and let time and gentle heat do the rest. The result is a silky, richly flavored potato dish that eats like the best part of Sunday dinner, without turning on the oven. While there’s no grand origin story here, it’s very much in the spirit of classic Midwestern slow-cooker cooking: humble ingredients, minimal prep, and a cozy, family-pleasing payoff that will have everyone asking for seconds.

Serve these slow cooker April potatoes straight from the crock on warm, spooned into shallow bowls so you catch plenty of the buttery broth. They’re perfect alongside roast chicken, pork chops, or meatloaf, but they’re also lovely with seared salmon or a simple pan-fried sausage. Add a crisp green salad or steamed green beans for contrast, and if you’d like to stretch this into more of a full meal, top the potatoes with shredded rotisserie chicken or leftover roast and a sprinkle of fresh herbs. A crusty baguette or dinner rolls are excellent for soaking up the extra buttery juices.

Servings: 4

2 pounds Yukon gold potatoes, scrubbed and quartered (leave skins on)

Place the raw quartered Yukon gold potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. The potatoes should be in a single, fairly snug layer, as seen in a top-down process shot.

Sprinkle the mixed kosher salt and black pepper evenly over the potatoes, taking a moment to season down into the crevices so every piece picks up flavor.

Scatter the butter pieces over the seasoned potatoes, distributing them across the surface so they melt evenly during cooking.

Pour the chicken broth around the edges of the potatoes, not directly over the top, so you don’t wash off the seasoning. The broth should come about one-third of the way up the sides of the potatoes, creating a shallow bath.

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

Once tender, gently toss the potatoes in the buttery broth right in the crock, using a wide spoon or spatula to avoid breaking them up too much. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve the potatoes hot, spooning some of the buttery cooking liquid over each portion. Keep the slow cooker on WARM if you’re serving over the course of an evening so everyone can help themselves—and, likely, come back for more.

For a slightly richer version, stir in 1/4 cup heavy cream or half-and-half during the last 20 minutes of cooking; cover again and let it heat through before serving. If you prefer a more herb-forward profile, add 1 teaspoon dried thyme or Italian seasoning with the salt and pepper, or finish with a handful of chopped fresh parsley or chives for color and freshness. To make this vegetarian, swap the chicken broth for vegetable broth and adjust the salt to taste, as some vegetable broths can be more assertive. For a one-pot meal, layer 1 pound of bite-size smoked sausage pieces or boneless, skinless chicken thighs on top of the potatoes before cooking; they’ll baste in the same buttery broth and turn this into a hearty main dish. If you like a crisper top, transfer the cooked potatoes and some of their liquid to a baking dish, sprinkle with grated Parmesan, and broil for a few minutes until lightly browned. Leftovers reheat well in a skillet with a splash of broth or water; press them slightly to create crispy-edged smashed potatoes for the next day.