Dump raw refrigerated shredded potatoes in the crock and 5 other simple ingredients to get a meal so delicious your family will be begging for more.

These 6-ingredient slow cooker teacher appreciation potatoes are the kind of set-it-and-forget-it comfort food that makes busy school nights and special thank-you lunches a little easier. You literally dump raw refrigerated shredded potatoes straight into the crock, add just five more simple ingredients, and let the slow cooker do the work. The result is a creamy, cheesy potato dish that tastes like it took all afternoon, but really just needed a few minutes of hands-on time. It’s perfect for potlucks, teacher appreciation luncheons, or any time your family is craving cozy, stick-to-your-ribs potatoes.

Serve these slow cooker potatoes as a hearty side with baked or grilled chicken, meatloaf, or ham. They’re also wonderful alongside a simple green salad, steamed broccoli, or roasted carrots to balance out the richness. For a teacher appreciation spread or potluck, pair them with a sandwich tray, fruit salad, and a pan of brownies or cookies. Leftovers reheat well and can be served with scrambled eggs and bacon for a comforting breakfast-for-dinner plate.

Servings: 8

1 (20–30 oz) bag refrigerated shredded hash brown potatoes (kept raw, not frozen)

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

Open the bag of refrigerated shredded hash brown potatoes and dump the raw potatoes straight into the bottom of the slow cooker. Spread them into an even layer, but do not stir in any other ingredients yet so the potatoes remain clearly visible on the bottom.

In a medium mixing bowl, whisk together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, melted butter, garlic powder, and a good pinch of salt and black pepper until smooth and well combined.

Pour the soup and cheese mixture evenly over the layer of shredded potatoes in the slow cooker, gently smoothing it with a spatula so it covers the potatoes. It’s fine if some potatoes peek through, but try not to overmix; you want to keep that base of potatoes at the bottom.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender and the edges are bubbling. Avoid lifting the lid frequently so the potatoes cook evenly.

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

Taste and adjust seasoning with a little more salt and black pepper if needed. Scoop the potatoes into a serving dish or serve straight from the crock, giving the top a gentle fluff with a spoon to show off the cheesy, creamy layers.

Keep the slow cooker on the WARM setting for serving at a teacher appreciation lunch or family gathering, stirring occasionally so everyone gets some of the cheesy goodness in each scoop.

For picky eaters, you can keep the flavors extra mild by skipping the garlic powder and using a mild cheddar or Colby Jack cheese. If you need a meatless version, swap the cream of chicken soup for cream of mushroom or cream of celery soup. For a little extra flavor, stir in 1/4 cup finely chopped green onions or chives to the sauce mixture before pouring it over the potatoes. If your family loves a little crunch, sprinkle crushed butter crackers or cornflakes over the top with the last 1/2 cup of cheese during the final 15 minutes of cooking. To lighten things up slightly, use light sour cream and reduced-fat cheese, but avoid fat-free versions as they don’t melt or hold up as well. For a gluten-free version, be sure to choose a gluten-free condensed soup and check that your shredded potatoes are labeled gluten-free. Food safety tips: Always keep the refrigerated shredded potatoes cold in the fridge until you’re ready to add them to the slow cooker, and don’t let them sit out at room temperature for more than 1–2 hours. Use a food-safe slow cooker and keep the lid on while cooking so the potatoes reach a safe, steamy temperature throughout. Leftovers should be cooled slightly, then stored in an airtight container in the refrigerator within 2 hours and eaten within 3–4 days; reheat until steaming hot before serving.