Dump frozen potato wedges in the slow cooker and 3 other ingredients for a meal so delicious your husband will be asking for it every single week.

These 4-ingredient slow cooker spring sunset potatoes are one of those dump-and-go dinners that feel almost too easy for how happy they make the whole family. You start with a bag of frozen potato wedges, add just three more simple ingredients, and let the slow cooker do all the work while you go about your day. The potatoes come out tender and creamy on the inside with a cozy, cheesy top that tastes like something you fussed over, even though you didn’t. Around here in our little Midwestern town, this kind of hearty, hands-off meal is exactly what saves weeknights—and yes, it’s the kind of dish husbands request again and again.

Serve these spring sunset potatoes straight from the slow cooker with a big green salad or steamed broccoli to balance the richness. They’re wonderful next to grilled or baked chicken, pork chops, or sausages, and they make a fun topping for loaded baked-potato-style bowls with extra shredded cheese, sour cream, and green onions. If you’re feeding a crowd, add a simple fruit salad and some crusty bread or dinner rolls to soak up the cheesy sauce.

Servings: 6

1 (28–32 ounce) bag frozen seasoned potato wedges

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Dump the frozen potato wedges in an even layer in the bottom of the slow cooker. It’s fine if they’re stacked a bit, but try to spread them out so they cook evenly.

In a medium bowl, stir together the condensed cream of chicken soup and 1/2 cup of the shredded cheddar cheese until well combined. The mixture will be thick.

Spoon the soup and cheese mixture evenly over the frozen potato wedges, doing your best to cover most of the potatoes. It doesn’t have to be perfect; it will melt and spread as it cooks.

Sprinkle the diced ham evenly over the top of the soup-covered potatoes. Gently press the ham down with the back of a spoon so it nestles into the mixture a bit.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbly.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover and cook for another 5–10 minutes, just until the cheese is melted.

Turn the slow cooker to WARM and let the potatoes sit for about 5 minutes to set slightly before serving. Gently scoop from the bottom so everyone gets plenty of potatoes, cheese, and ham in each serving.

For picky eaters, you can swap the seasoned potato wedges for plain frozen wedges if you prefer a milder flavor. If someone doesn’t like ham, use cooked crumbled bacon, sliced smoked sausage, or even leftover shredded rotisserie chicken instead—just keep the total amount around 1 cup so the dish doesn’t get too crowded. To make it a bit lighter, use a reduced-fat condensed soup and 2% cheese; it will still be creamy, just a little less rich. If you need to keep it meatless, skip the ham and add a handful of frozen peas or corn during the last 30–45 minutes of cooking for a simple vegetarian side (just be sure your condensed soup is vegetarian if that’s important to you). For a little extra color and a “spring sunset” look, sprinkle chopped fresh parsley or sliced green onions over the top right before serving. Food safety tips: Always keep the frozen potato wedges frozen until you’re ready to add them to the slow cooker; do not thaw on the counter. Make sure any ham or sausage you use is fully cooked and kept refrigerated until it goes into the slow cooker. Cook on LOW or HIGH as directed and avoid leaving the slow cooker on the WARM setting for more than 2–3 hours after cooking to keep the potatoes and dairy at a safe temperature. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before serving again.