Put raw thick-sliced unpeeled red potatoes in the slow cooker alongside 2 other ingredients to get a meal so delicious your husband will be begging for more!

These 3-ingredient slow cooker spring weekend potatoes are the kind of cozy, low-effort dish that makes the whole house smell amazing while you’re off living your Saturday. Thick slices of raw, unpeeled red potatoes go straight into the slow cooker with just two other simple ingredients to create a buttery, herby side that easily stretches into a full meal with some leftover chicken or sausage on the side. This is the kind of recipe I lean on during busy sports seasons or church mornings—hands-off, family-friendly, and so tasty my husband always goes back for seconds.

Serve these potatoes right out of the slow cooker with a big spoon and let everyone help themselves. They’re wonderful alongside grilled or baked chicken, pork chops, or a simple green salad. For a fuller plate, add steamed green beans, roasted asparagus, or a side of sliced fresh tomatoes in the summer. If you’re feeding hungry teenagers, put out shredded cheese, sour cream, and sliced green onions so they can dress up their bowls like loaded potatoes.

Servings: 4–6

2 1/2 pounds small red potatoes, washed and thick-sliced (about 1/2-inch, skins left on)

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a small dab of butter or a quick spray of cooking spray to help prevent sticking.

Wash the red potatoes well, scrubbing the skins to remove any dirt. Leave the skins on for color and texture, then slice the potatoes into thick 1/2-inch rounds. Thick slices help the potatoes hold their shape and not turn to mush as they cook low and slow.

Lay the raw, thick-sliced unpeeled red potatoes in an even layer across the bottom of the slow cooker. It’s fine if they overlap slightly, but try to spread them out so they cook evenly. At this point the bright red skins should really pop against the dark ceramic insert.

Sprinkle the dry ranch seasoning mix evenly over the top of the potato slices. Use your fingers to spread it around so most of the slices get some seasoning. The ranch mix will provide all the salt, herbs, and tangy flavor you need.

Dot the butter pieces evenly over the seasoned potatoes. As the potatoes cook, the butter will melt down into the layers and mix with the ranch seasoning to create a flavorful, almost saucy coating.

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 potatoes are very tender when pierced with a fork but still hold their shape. Avoid lifting the lid too often, as that lets heat escape and can lengthen the cooking time.

Once the potatoes are tender, gently toss them right in the slow cooker with a large spoon or silicone spatula to coat all the slices in the buttery ranch mixture. Taste a piece and add a pinch of extra salt or pepper if you feel it needs it.

Switch the slow cooker to WARM and serve the potatoes straight from the insert. Spoon them into bowls or onto plates, making sure to scoop up some of the buttery seasoning from the bottom for extra flavor.

For picky eaters, you can cut the potatoes into thick half-moons instead of rounds so they’re easier for little hands to manage, and use a bit less ranch seasoning for a milder flavor. If your family likes extra richness, stir in a small handful (about 1/2 cup) of shredded cheddar cheese during the last 10 minutes of cooking and cover until melted. For a fresher spring twist, sprinkle chopped fresh parsley or chives over the potatoes right before serving. If you prefer a little protein cooked right alongside, you can tuck a few fully cooked chicken sausages or smoked sausage links on top of the potatoes before adding the butter; keep in mind this technically adds another ingredient beyond the main three, but it turns the dish into a complete one-pot meal. To lighten things up, swap half the butter for low-sodium chicken broth; this will make the potatoes a bit less rich but still flavorful. Food safety tips: Always start with clean, scrubbed potatoes and trim off any green or badly sprouted spots. Use a properly functioning slow cooker and keep the lid on while cooking so the potatoes stay at a safe temperature. Do not leave cooked potatoes sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly before eating. If you add any meat or dairy beyond the butter and ranch mix, make sure it is fully cooked (for sausage) and kept refrigerated until you’re ready to add it to the slow cooker.