Crumble raw bacon onto quartered raw red potatoes, accompanied by 3 basic items, into slow cooker for a hearty feast that I crave week after week

This slow cooker 5-ingredient Amish-style green bean and potato dinner is the kind of hearty, no-fuss meal I lean on during busy weeks. Everything starts with quartered red potatoes in the bottom of the slow cooker, then you crumble raw bacon right over the top, add just three more basic pantry items, and let it all simmer together until the potatoes are tender and the green beans soak up all that smoky flavor. It’s inspired by the simple, comforting meat-and-potato suppers you’ll find all over the Midwest and in Amish country, where a few good ingredients and a long, slow cook turn into something you crave week after week.

Spoon the potatoes, green beans, and bacon into shallow bowls and ladle some of the savory cooking broth over the top. This dish is filling on its own, but it goes especially well with warm dinner rolls or cornbread to soak up the juices. A simple side salad with a tangy vinaigrette or sliced fresh tomatoes balances the richness. For bigger appetites, you can pair it with grilled or baked chicken, but honestly, my family is usually happy with just this, a little bread, and maybe some applesauce on the side.

Servings: 6

2 pounds small red potatoes, scrubbed and quartered

Place the quartered red potatoes in an even layer on the bottom of your slow cooker. This gives the bacon a sturdy base and helps the potatoes cook evenly.

With clean hands, crumble the raw bacon directly over the potatoes, letting the pieces fall in a loose, even layer. It’s fine if some pieces are bigger than others; they’ll shrink as they cook and flavor the potatoes underneath.

Scatter the green beans over the bacon layer. If you’re using frozen green beans, there’s no need to thaw them first—just break up any big clumps so they spread out nicely.

Pour the chicken broth evenly over everything in the slow cooker. Sprinkle the salt and pepper over the top. The broth should come about halfway up the potatoes; if your slow cooker is very large, you can add a bit more broth or water so nothing dries out.

Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a fork and the bacon is fully cooked through. Avoid lifting the lid too often so the heat and moisture stay trapped inside.

Once cooked, gently stir from the bottom with a large spoon to mix the potatoes, bacon, and green beans, being careful not to mash the potatoes too much. Taste the broth and add a little more salt or pepper if needed.

Serve the green beans, potatoes, and bacon hot in bowls, making sure everyone gets some of the flavorful cooking juices. If you’d like, you can crumble a bit of extra crispy cooked bacon on top for texture, or sprinkle with a little chopped fresh parsley before serving.

For picky eaters, you can peel the red potatoes before quartering them if your crew doesn’t like potato skins, or cut the potatoes into smaller chunks so they’re softer and more “mashable.” If someone isn’t big on green beans, swap in a mix of green beans and baby carrots, or use just potatoes and bacon with the broth and seasonings for a simpler dish. To lighten things up, you can reduce the bacon to 8 ounces and add an extra 1/2 pound of green beans. For a smokier flavor, choose smoked bacon or add a small splash (about 1/2 teaspoon) of liquid smoke to the broth. If you’d like a more seasoned, almost stew-like flavor, stir in 1 teaspoon of garlic powder and 1 teaspoon of onion powder with the salt and pepper. For a creamier version, stir in 1/4–1/2 cup of sour cream or plain Greek yogurt at the end of cooking, off the heat, until just combined. Food safety tips: Always start with fully chilled, fresh bacon and keep it refrigerated until you’re ready to crumble it into the slow cooker. Wash and scrub the potatoes thoroughly, and rinse fresh green beans under cool running water. Make sure your slow cooker is in good working order and cook the dish on LOW or HIGH as directed; do not use a “keep warm” setting for cooking raw bacon. The internal temperature in the slow cooker should reach at least 165°F to ensure the bacon and vegetables are safely cooked. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly before serving.