Put raw halved purple potatoes in the slow cooker and 5 other secret ingredients to get a meal so unbelievably flavorful, your friends will be begging for more.

These 6-ingredient slow cooker garlic day potatoes take me right back to the church potlucks of my childhood, where someone always showed up with a crock full of buttery, garlicky potatoes that disappeared before the main dishes. This version uses raw halved purple potatoes, which hold their shape beautifully and turn velvety-tender as they simmer all day. With just five simple “secret” helpers—olive oil, garlic, onion soup mix, chicken broth, and butter—you get layers of flavor that taste like you fussed for hours, while the slow cooker quietly does all the work.

Serve these potatoes straight from the slow cooker on warm, spooned alongside roast chicken, grilled pork chops, or meatloaf. They’re also lovely with a simple green salad and steamed green beans for a lighter supper. If you’re feeding a crowd, pair them with pot roast or ham and set out a little sour cream and chopped chives so folks can dress up their portions. Leftovers reheat nicely next to scrambled eggs for breakfast, too.

Servings: 6

2 pounds small purple potatoes, scrubbed and halved

Prepare the potatoes by scrubbing them well under cool running water. Leave the skins on for color and texture, and cut any larger purple potatoes in half so they are all roughly the same size. Very large ones can be quartered so they cook evenly.

Place the raw halved purple potatoes in an even layer in the bottom of a 4- to 6-quart slow cooker. The flat, cut sides should mostly face down so they can soak up the flavorful cooking liquid.

In a small bowl or measuring cup, whisk together the olive oil, minced garlic, dry onion soup mix, and chicken broth until the soup mix is mostly dissolved and everything is well combined.

Pour the garlic and broth mixture evenly over the potatoes in the slow cooker, making sure the liquid seeps down between the pieces so each potato gets some seasoning.

Dot the top of the potatoes with the pieces of butter, spacing them out so they melt and baste the potatoes as they cook.

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 but still hold their shape.

Once the potatoes are tender, gently stir them from the bottom up with a large spoon, turning them in the garlicky, buttery juices so they are well coated. Taste and add a pinch of salt and black pepper if needed, keeping in mind that onion soup mix can be salty.

Serve the garlic day potatoes straight from the slow cooker set to WARM, spooning some of the flavorful cooking liquid over each serving. If you like, finish with a sprinkle of chopped fresh parsley for a little color just before serving.

For a richer flavor, substitute beef broth for the chicken broth, especially if you are serving these potatoes with pot roast or steak. If you prefer a vegetarian version, use vegetable broth and choose a vegetarian-friendly onion soup mix. You can also add 1 teaspoon of dried rosemary or thyme to the broth mixture for a more herb-forward taste, or stir in 1/4 cup grated Parmesan cheese right before serving for a savory finish. For a creamier style, gently mash some of the potatoes in the slow cooker at the end and stir them into the juices to thicken. If you need to stretch the recipe, add an extra half pound of potatoes and increase the broth to 1 1/4 cups. Food safety tips: Always scrub potatoes well to remove dirt and any sprouting eyes, and trim away green spots, which can be bitter. Keep raw potatoes and other ingredients refrigerated until you are ready to assemble the slow cooker. Do not leave the slow cooker on the “warm” setting for more than 4 hours after cooking is complete, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers to steaming hot before serving, and use within 3 to 4 days.