Throw raw whole peeled russet potatoes in the slow cooker and 5 extra ingredients to get a meal so wonderful, your kids will be begging for more!

This is one of those toss-it-in-and-walk-away slow cooker recipes that saves my weeknight sanity. You literally throw raw whole peeled russet potatoes into the slow cooker, add just five more everyday ingredients, and a few hours later you’ve got creamy, buttery, kid-pleasing potatoes that feel special enough for Arbor Day or Sunday dinner, but easy enough for a Tuesday. I started making this on busy workdays when I wanted something cozy and homemade without hovering over the stove, and it’s become a regular request at our house.

Serve these slow cooker Arbor Day potatoes straight from the crock with a big spoon and plenty of the buttery sauce from the bottom. They’re perfect alongside simple roasted chicken, grilled pork chops, or a skillet of seared sausages. Add a green veggie like steamed broccoli, green beans, or a tossed salad to round things out. If you’re feeding a crowd, pair them with a store-bought rotisserie chicken and a bagged salad mix for an easy, no-fuss dinner that still feels homemade.

Servings: 6

3 pounds russet potatoes, peeled and left whole

Peel the russet potatoes and leave them whole. Rinse briefly and pat dry so they’re not dripping wet.

Place the whole peeled potatoes in a single layer on the bottom of the slow cooker. The potatoes should match the look of whole peeled potatoes resting at the bottom of the crock.

Scatter the butter pieces evenly over and around the potatoes.

In a small bowl or measuring cup, whisk together the chicken broth, kosher salt, black pepper, and garlic powder until the seasonings are mostly dissolved.

Pour the seasoned broth mixture evenly over the potatoes and butter in the slow cooker.

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

Once cooked, you can serve the potatoes whole, spooning the buttery garlic broth over each serving, or gently mash them right in the slow cooker with a spoon or potato masher to soak up all the flavorful liquid.

Taste and adjust seasoning with a pinch more salt and pepper if needed, then serve warm with extra cooking juices drizzled on top.

For a cheesy twist, sprinkle 1 cup of shredded cheddar or Colby Jack over the potatoes during the last 15 minutes of cooking, then cover until melted. To keep it vegetarian, use vegetable broth instead of chicken broth. If your family loves herbs, add 1 teaspoon of dried parsley or Italian seasoning to the broth mixture before pouring it over the potatoes. For extra richness, stir in 1/4 cup sour cream or plain Greek yogurt right after cooking, lightly mashing the potatoes to create a creamy texture. You can also cut the peeled potatoes in half or in large chunks if you need them to cook a bit faster. If you’re meal-prepping, peel the potatoes the night before, store them whole in a bowl of cold water in the fridge, then drain and pat dry before adding them to the slow cooker in the morning.