Toss frozen potato wedges with skins in the slow cooker and 4 other ingredients for a dish so incredible your family will be fighting over seconds

These 5-ingredient slow cooker potatoes are my secret weapon during teacher appreciation week and any other crazy-busy stretch of life. You literally toss frozen skin-on potato wedges into the slow cooker with four pantry staples, flip it on, and a few hours later you’ve got buttery, cheesy, herby potatoes that taste like you fussed way more than you did. They’re perfect for sending in a warm side dish for the staff lounge, bringing to a potluck, or serving next to an easy weeknight dinner when you’re juggling work, kids’ activities, and all the things.

Serve these slow cooker potatoes straight from the crock on the warm setting so everyone can scoop their own. They’re great alongside rotisserie chicken, grilled sausage, meatloaf, or burgers, and they turn a simple salad kit into a full meal. For teacher appreciation week, keep them in the slow cooker at school with a spoon and some disposable bowls so teachers can grab a cozy side with whatever main dish is being served. At home, add a green veggie—like steamed broccoli or roasted green beans—and a simple protein for an easy, comforting dinner.

Servings: 6

2 pounds frozen skin-on potato wedges

Lightly coat the inside of your slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Arrange the frozen skin-on potato wedges in an even layer on the bottom of the slow cooker. It’s okay if they overlap a bit, but try to spread them out so they cook evenly.

Drizzle the melted butter evenly over the frozen potato wedges. If you don’t have time to melt it, dot thin slices of butter over the top instead.

Sprinkle the garlic powder, Italian seasoning, and a good pinch of salt and black pepper (if using) evenly over the potatoes and butter.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the potatoes are tender and the edges are starting to get a little golden and crisp in spots. Avoid opening the lid too often so you don’t lose heat and extend the cook time.

Once the potatoes are tender, gently toss them right in the slow cooker with a large spoon to coat them evenly in the buttery, herby mixture.

Sprinkle the shredded cheddar cheese evenly over the top of the hot potatoes, cover the slow cooker again, and let it sit for 5 to 10 minutes on WARM or LOW until the cheese is fully melted and gooey.

Give the potatoes one more gentle toss if you like the cheese more mixed in, or leave them as a cheesy layer on top. Taste and adjust seasoning with more salt and pepper if needed. Serve straight from the slow cooker on the WARM setting so everyone can come back for seconds.

Swap the cheese: Use shredded mozzarella, Colby Jack, pepper Jack, or a blend for a different flavor. Add-ins: After cooking, stir in cooked, crumbled bacon, sliced green onions, or a spoonful of sour cream to make it more like loaded baked potatoes. Spice it up: Increase the garlic powder, add a pinch of crushed red pepper flakes, or use a Cajun or ranch seasoning blend in place of the Italian seasoning. Make it lighter: Use reduced-fat cheese and cut the butter back to 2 or 3 tablespoons, knowing the potatoes will be a bit less rich. Timing tips: Every slow cooker heats a little differently. Start checking for tenderness at the low end of the cook time and gently stir once when they’re mostly done to keep the wedges from breaking apart. Food safety: Keep the potatoes at a safe temperature (140°F or above) if you’re serving them over a couple of hours—use the WARM setting and keep the lid on as much as possible. Don’t leave cooked potatoes at room temperature for more than 2 hours (or 1 hour if it’s a hot day or a warm staff lounge). If transporting to school or an event, plug the slow cooker in as soon as you arrive. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before serving.