Toss frozen potato cubes in the slow cooker with 5 other ingredients and watch your family come running back for seconds before dinner's even done

These 6-ingredient slow cooker Kentucky Derby potatoes are the kind of dish that makes people wander into the kitchen long before supper, lifting lids and asking when it’s ready. Around here in the rural Midwest, a pan of cheesy potatoes shows up at every church supper, funeral lunch, and Derby watch party, usually baked in the oven. This version leans on frozen hash brown cubes and the slow cooker so you can toss everything in, let it bubble away, and still have time to set the table or sit on the porch. It’s simple, hearty, and tastes like the comforting casseroles many of us grew up with.

Serve these potatoes as a side with baked ham, meatloaf, or fried chicken, and add a green vegetable like steamed green beans or a simple tossed salad to balance the richness. They’re also wonderful on a buffet table alongside pulled pork sandwiches or grilled brats. If you’re hosting a Kentucky Derby gathering, set the slow cooker right on the counter and let guests scoop their own, with a bowl of chopped green onions and a little extra shredded cheese nearby for sprinkling.

Servings: 8

1 (32-ounce) bag frozen hash brown potato cubes

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking.

Pour the frozen hash brown potato cubes into the bottom of the slow cooker and spread them into an even layer. They can go in straight from the freezer; do not thaw.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, melted butter, salt, and black pepper until smooth and well combined.

Stir 1 1/2 cups of the shredded cheddar cheese into the soup mixture.

Pour the cheesy mixture evenly over the frozen potatoes in the slow cooker. Use a spatula to gently toss and fold until most of the potato cubes are coated. It doesn’t have to be perfect; it will melt together as it cooks.

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 too often so the heat stays in, but it’s fine if family members wander by to peek near the end—the smell will draw them in.

About 15 minutes before serving, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the potatoes. Cover again and let the cheese melt.

Once the cheese on top is melted and the potatoes are soft all the way through, gently stir if you like a creamier texture, or leave them as is for a more layered look. Taste and adjust seasoning with a bit more salt and pepper if needed, then serve hot straight from the slow cooker.

You can swap the cream of chicken soup for cream of mushroom or cream of celery if you prefer a meatless flavor, or if that’s what you have in the pantry. For a little extra Kentucky Derby flair, stir in 1/4 cup finely chopped green onions or chives with the cheese mixture, or top the finished potatoes with crispy crumbled bacon just before serving. If you like a bit of zip, add 1/4 teaspoon garlic powder and 1/4 teaspoon paprika to the soup mixture, or use a blend of cheddar and pepper jack cheese. For a lighter touch, you can use light sour cream and reduced-fat soup, though the texture will be slightly less rich. Food safety tips: Keep the potatoes in the slow cooker on the Warm setting if holding for more than 30 minutes, and do not leave them at room temperature for longer than 2 hours. Always start with frozen potatoes that have been kept at a safe freezer temperature (0°F or below), and don’t let them sit out on the counter to thaw before cooking—go straight from freezer to slow cooker. If you have leftovers, cool them quickly, refrigerate within 2 hours, and use within 3 to 4 days, reheating until steaming hot before serving.