Dump frozen cylindrical potato bites in the slow cooker and 4 other simple ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker spring potluck potato dish is my go-to when I need something cozy, crowd-pleasing, and hands-off. It starts with a bag of frozen cylindrical potato bites (the kind that look like little barrels or coins), then you just dump in four more simple ingredients, flip on the slow cooker, and walk away. A few hours later, you’ve got creamy, herby, cheesy potatoes that taste like you fussed way more than you did. It’s perfect for spring potlucks, Easter brunch, or those nights when you’re juggling work, kids’ activities, and still want everyone around the table asking for seconds.

Serve these slow cooker spring potatoes right out of the crock on the warm setting so they stay creamy for the whole potluck or family dinner. They’re great alongside grilled chicken, ham, or sausages, and they pair nicely with a simple green salad or steamed veggies to balance out the richness. For brunch, spoon them next to scrambled eggs or a frittata. If you’re feeding a big group, set out toppings like extra shredded cheese, sliced green onions, or crumbled bacon so everyone can dress up their own scoop.

Servings: 6-8

1 (32-ounce) bag frozen cylindrical potato bites (unseasoned or lightly seasoned)

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Dump the frozen cylindrical potato bites straight into the bottom of the slow cooker, spreading them into an even layer. They should still be completely frozen when they go in.

In a medium bowl, whisk together the condensed cream of mushroom soup and sour cream until smooth. Stir in 1 cup of the shredded sharp cheddar cheese and the sliced green onions until evenly combined. Season the mixture lightly with salt and black pepper (remember the cheese and soup both contain salt, so start small).

Pour the soup and sour cream mixture evenly over the frozen potato bites in the slow cooker. Use a spatula or the back of a spoon to gently spread it so most of the potatoes are coated, but don’t worry if a few are peeking through.

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

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let cook on HIGH for about 10 to 15 minutes, just until the cheese is melted and gooey.

Give the potatoes a gentle stir if you like them extra creamy, or leave them more layered and casserole-style. Taste and adjust seasoning with additional salt and black pepper if needed.

Right before serving, garnish with a handful of extra sliced green onions for a fresh, springy pop of color. Switch the slow cooker to the WARM setting to keep the potatoes hot for serving at a potluck or family dinner.

To keep this recipe true to the 5-ingredient promise, stick to the frozen cylindrical potato bites, condensed soup, sour cream, cheese, and green onions as your core ingredients, and treat everything else as optional add-ons. For a different flavor, swap the cream of mushroom soup with cream of chicken or cream of celery. You can also use Monterey Jack, Colby Jack, or a blend instead of sharp cheddar for a milder, meltier finish. If your family loves a little protein, stir in 1 to 1 1/2 cups of cooked, crumbled bacon, diced ham, or shredded rotisserie chicken during the last hour of cooking. For extra spring color, add 1 cup of frozen peas or a handful of finely chopped fresh spinach in the final 30 minutes so they stay bright. If you prefer a lighter version, use light sour cream and reduced-fat cheese, but keep an eye on seasoning, as lower-fat products can taste a bit less rich. Food safety tips: Always start with the potatoes completely frozen and keep them refrigerated until you’re ready to dump them into the slow cooker; do not let them sit at room temperature for extended periods. Make sure your slow cooker reaches a safe temperature by keeping the lid on and not frequently opening it. If you add any meat, it should be fully cooked before going into the slow cooker. Once cooked, do not leave the potatoes on the warm setting for more than 2 to 3 hours; refrigerate leftovers in a shallow container within 2 hours of serving and reheat thoroughly until steaming hot before eating.