Toss frozen potato rounds in the crock with 4 other things and watch your family devour every last bite

These 5-ingredient slow cooker May Day potatoes are my kind of weeknight magic: you literally toss frozen potato rounds in the crock with four pantry staples, flip the switch, and a few hours later your family is scraping the pot clean. This recipe came out of one of those May evenings when everyone was running in different directions between work, practice, and end-of-school events, and I needed something hearty that could babysit itself. Think of it as a cross between cheesy potatoes and loaded baked potatoes, but with almost zero prep and no peeling or chopping.

Serve these slow cooker potatoes as a cozy side with grilled or baked chicken, pork chops, or burgers. They’re also great alongside a simple green salad or steamed veggies to balance the richness. On really busy nights, I’ll scoop them into bowls, top with extra green onions or a fried egg, and call it a main dish. They travel well for potlucks too—just bring the crock, plug it in on warm, and let everyone scoop their own.

Servings: 6

1 (28–32 oz) bag frozen potato rounds (hash brown rounds or tater rounds, unthawed)

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

Pour the frozen potato rounds straight from the bag into the bottom of the slow cooker. Spread them into an even layer so they cook evenly. (No need to thaw them first.)

In a medium bowl, stir together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, and the sliced green onions until everything is well combined.

Spoon the soup and cheese mixture over the frozen potato rounds in the slow cooker. Use a spatula to gently spread it so most of the potatoes are coated, but don’t worry if some edges peek through.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potatoes are tender and cooked through. Avoid lifting the lid during the first couple of hours so the heat stays consistent.

Once the potatoes are tender and the mixture is bubbly around the edges, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.

Cover again and cook on LOW (or keep on the same setting) for an additional 10 to 15 minutes, just until the cheese on top is melted.

Taste and add a little salt and black pepper if needed. Scoop the potatoes into bowls, top with extra green onions if you’d like, and serve hot straight from the slow cooker.

You can easily swap the cream of chicken soup for cream of mushroom or cream of celery to make this more vegetarian-friendly (just be sure to use a vegetarian-friendly cheese if needed). For extra flavor, stir in 4 to 6 slices of cooked, crumbled bacon or about 1/2 cup of diced ham with the soup mixture before pouring it over the potatoes. If you like a little kick, add 1/4 to 1/2 teaspoon of smoked paprika or chili powder, or use pepper jack cheese in place of some of the cheddar. To lighten things up slightly, you can use light sour cream and reduced-fat cheese, though the sauce may be a bit less rich and creamy. If you prefer a crispier top, transfer the cooked potatoes to a broiler-safe dish, sprinkle with cheese, and broil for a few minutes until golden and bubbly. Food safety tips: Always start with the potato rounds frozen and keep them refrigerated or frozen until you’re ready to cook; do not let them sit out at room temperature for long periods. Make sure your slow cooker reaches a steady simmer by about halfway through the cook time; if it seems too cool, switch to HIGH. Leftovers should be cooled, then stored in an airtight container in the refrigerator within 2 hours of cooking and eaten within 3 to 4 days. Reheat leftovers thoroughly until steaming hot before serving, and discard any potatoes that have sat out at room temperature for more than 2 hours.