Put raw sliced russet potatoes in the slow cooker with 3 cheap pantry items to get a dish so mouthwatering your husband will be begging for more!

This 4-ingredient slow cooker Amish-style Sunday potato dish is the kind of humble, comforting food many of us grew up with in the Midwest. You simply layer raw sliced russet potatoes into the slow cooker, add three inexpensive pantry staples, and let gentle heat transform them into tender, creamy, deeply savory potatoes. It’s the sort of recipe you make when you want something hands-off, budget-friendly, and reliably crowd-pleasing—especially on a busy Sunday when the rest of the meal needs your attention.

Serve these slow cooker Amish Sunday potatoes as a cozy side dish alongside roast chicken, meatloaf, or pan-seared pork chops. They’re also wonderful with simple sautéed greens or a crisp salad to balance the richness. Spoon any extra creamy sauce over the potatoes and your main protein. If you’d like to stretch the meal, add steamed green beans or buttered peas on the side and offer crusty bread or dinner rolls to mop up the flavorful juices.

Servings: 6

3 pounds russet potatoes, peeled (if desired) and thinly sliced

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking.

Peel the russet potatoes if you prefer them without skins, then slice them into thin rounds, about 1/8 to 1/4 inch thick. Aim for even slices so they cook at the same rate.

Place the raw sliced russet potatoes directly into the bottom of the slow cooker, stacking and shingling them in an even layer or two. The cooker should show a close-packed layer of raw slices covering the bottom.

In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth, and kosher salt until smooth and well combined. This creates a simple, flavorful sauce from basic pantry items.

Pour the soup mixture evenly over the layered raw potatoes in the slow cooker, gently shaking the crock or using a spoon to help the sauce settle down between the slices.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling around the edges.

Once cooked, give the potatoes a gentle stir from the edges toward the center to coat everything in the savory sauce, being careful not to mash them. Taste and adjust the salt if needed before serving hot.

For a slightly richer version, stir in 2 tablespoons of softened butter with the soup and broth mixture before pouring it over the potatoes. If you prefer a bit of onion flavor, add 1/2 teaspoon of onion powder or a small handful of very finely minced onion to the sauce—this keeps the ingredient list pantry-friendly while echoing traditional Amish-style potato casseroles. You can also swap cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. For a heartier dish, sprinkle 1 cup of shredded cheddar over the top during the last 15 minutes of cooking and cover again until melted. To make it vegetarian, simply use vegetable broth instead of chicken broth and stick with a meat-free condensed soup. Leftovers reheat well in a covered dish in the oven at 350°F or in the microwave with a splash of extra broth to keep them creamy.