Set these before church and came home to the most perfectly glazed little bites. My husband ate half the pot standing at the counter.

This little slow cooker recipe is the kind of thing you set before church and forget about until you walk back in the door to that buttery, sweet smell. It reminds me of the way my mother used to tuck a pan of potatoes into the oven before we left for Sunday service, trusting low heat and time to do their quiet work. Here we let a simple trio—whole baby red potatoes, butter, and brown sugar—turn into glossy, caramelized bites with almost no effort. It’s pure Midwestern comfort: humble ingredients, long gentle cooking, and a husband who can’t stop sneaking forkfuls while he stands at the counter.

Serve these caramelized baby reds right in the slow cooker crock or in a warm shallow bowl so they keep their shine. They’re wonderful beside a Sunday roast, baked ham, or a rotisserie chicken you picked up on the way home. Add something green—steamed green beans, a simple lettuce salad, or buttered peas—to balance the sweetness. A pan of dinner rolls or biscuits to soak up the buttery glaze never hurts, and if you have any leftovers, they reheat nicely in a skillet alongside eggs the next morning.

Servings: 6

2 1/2 pounds whole small red potatoes (baby reds), rinsed and well dried

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray so the glaze doesn’t stick too much.

Rinse the whole baby red potatoes under cool water, then pat them very dry with a clean towel. Leave the skins on and keep them whole so they hold their shape during the long cooking time.

In a small bowl or measuring cup, stir together the melted butter and brown sugar until the mixture is smooth and the sugar is mostly dissolved. It will look like a loose caramel sauce.

Place the whole baby red potatoes into the slow cooker in an even layer as best you can. Pour the butter–brown sugar mixture evenly over the potatoes, turning them gently with a spatula or large spoon so each one gets a light coating.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours. Do not lift the lid during the first few hours; the steady, gentle heat is what slowly caramelizes the sugar and tenderizes the potatoes.

About 1 1/2 to 2 hours before serving, carefully remove the lid and gently stir or roll the potatoes in the sauce to re-coat them. Spoon some of the buttery brown sugar mixture from the bottom over the tops so they all get a chance to bathe in the glaze.

Continue cooking on LOW, covered, until the potatoes are very tender when pierced with a fork and the sauce has thickened into a shiny glaze that clings to their skins. Total time is usually 6 to 7 hours, depending on your slow cooker.

Just before serving, give the potatoes one last gentle toss in the glaze. Transfer them to a serving bowl or set the slow cooker crock right on a trivet. Spoon extra glaze over the top. Serve warm, and don’t be surprised if someone eats half the pot standing at the counter.

If you like a little contrast with the sweetness, sprinkle a small pinch of kosher salt over the finished potatoes to wake everything up. A light dusting of black pepper or smoked paprika can add a subtle savory note without changing the 3-ingredient nature of the dish; just use what you already keep on hand. For a deeper caramel flavor, use dark brown sugar instead of light. If your baby reds are on the larger side, you can pierce each one once or twice with a fork before cooking so the butter and sugar seep in a bit more, but keep them whole so they don’t fall apart. To make a smaller batch, simply halve all the ingredients and use a smaller slow cooker, watching the time as it may cook a bit faster. For food safety, always start with clean, firm potatoes—discard any that are soft, sprouting heavily, or have green patches on the skin. Rinse and dry them well before cooking to remove any dirt. Keep the slow cooker on LOW, not WARM, during the cooking time so the potatoes pass through the temperature “danger zone” safely. Once cooked, don’t leave the slow cooker on the counter unplugged for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly before serving.