My uncle fed his whole family on this for years and nobody ever complained. The secret is letting it cook low and slow all day.

This slow cooker 4-ingredient poor man's potato and canned mushroom recipe is the kind of humble, stick-to-your-ribs meal my Midwestern family quietly depended on for years. My uncle swears he fed his whole crew on this through some really lean seasons, and nobody ever complained because it’s cozy, salty, and so comforting after a long day. The real secret is letting it go low and slow all day until the potatoes are soft, the canned mushrooms soak up the broth, and everything turns into this simple, earthy stew that tastes like you fussed way more than you did. It’s budget-friendly, pantry-friendly, and perfect for days when you just need dinner to take care of itself while you’re at work.

Ladle this potato and mushroom stew into bowls and serve it with buttered toast, crusty bread, or biscuits to soak up the broth. A simple green salad or steamed frozen veggies on the side adds some freshness without much effort. If you have it, a sprinkle of shredded cheese or a spoonful of sour cream on top is wonderful, and hot sauce or extra black pepper gives it a little kick. It’s also great the next day, thickened up and served alongside eggs for a hearty breakfast-for-dinner situation.

Servings: 4-6

3 pounds russet or yellow potatoes, peeled and cut into thick wedges

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

Peel the potatoes and cut them into thick wedges or chunky slices, about 1/2 to 3/4 inch thick. Thicker pieces hold up better during the long, low cooking time.

Add the potato wedges to the slow cooker, spreading them out in an even layer.

Drain the canned sliced mushrooms well and scatter them over the potatoes in the slow cooker.

In a medium bowl, whisk together the condensed cream of mushroom soup and the water or chicken broth until fairly smooth. It doesn’t have to be perfect; a few small lumps are fine.

Pour the soup mixture evenly over the potatoes and mushrooms. Use a spoon to gently nudge the potatoes so the sauce can seep down between the layers.

Sprinkle the salt and black pepper over the top. You can adjust the seasoning later, so start on the lighter side if you’re unsure.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the potatoes are very tender and easily pierced with a fork. Avoid lifting the lid more than once or twice, as this releases heat and can lengthen the cooking time.

About 30 minutes before serving, gently stir from the bottom with a large spoon, being careful not to mash the potatoes too much. This helps mix the mushrooms and broth into a cohesive, stew-like consistency.

Taste the broth and adjust seasoning with more salt and pepper if needed. If the stew feels too thick, stir in a splash of hot water or broth; if it’s too thin, leave the lid off for the last 20 to 30 minutes on HIGH to let some liquid evaporate.

Serve the potatoes and mushrooms hot, ladled straight from the slow cooker into bowls, making sure each serving gets plenty of the light, earthy broth with visible flecks of black pepper.

To keep this in the spirit of a 4-ingredient, poor man’s meal, think of extras as optional upgrades you can add when the budget allows. For a richer flavor, stir in 1 to 2 tablespoons of butter during the last 30 minutes of cooking. If you like onion flavor, you can add 1 small sliced onion or 1 teaspoon onion powder with the potatoes. A handful of shredded cheddar or mozzarella on top right before serving melts into a creamy layer. For a little protein without changing the recipe too much, add a drained can of white beans or chickpeas during the last hour so they warm through without getting mushy. You can also swap half the potatoes for carrots for a bit of sweetness and color. For seasoning, dried thyme, garlic powder, or a bay leaf all play nicely with the mushrooms and potatoes. Food safety tips: Make sure your slow cooker is at least half full but not packed to the brim so it heats evenly. Always start with clean equipment and freshly washed hands. If using chicken broth, keep the unopened carton or can stored safely and refrigerate any leftover broth immediately. Once cooked, cool leftovers within 2 hours, transfer to airtight containers, and refrigerate for up to 3 to 4 days, reheating until steaming hot before serving. Do not leave the slow cooker on the warm setting for more than 2 to 4 hours after cooking, and when reheating, only reheat what you’ll eat rather than repeatedly heating and cooling the whole batch.