Toss raw quartered Kennebec potatoes in the slow cooker and 3 other ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient slow cooker Amish Dad’s Sunday Potatoes recipe is my busy-weekend dream: toss raw quartered Kennebec potatoes into the crock, add three pantry-friendly ingredients, flip the switch, and walk away. The inspiration comes from those simple, no-fuss Amish-style church supper potatoes—hearty, comforting, and built on real, basic ingredients. The slow cooker does all the work, turning those firm Kennebecs into velvety, buttery wedges with pockets of rich, dark crimson dollops that melt down into a savory sauce. It’s the kind of humble, meat-and-potatoes side that somehow feels special enough for Sunday dinner, and yes, it’s absolutely the kind of dish that will have your husband (or anyone at the table) going back for seconds.

Serve these Amish Dad’s Sunday Potatoes straight from the slow cooker with roasted or grilled chicken, pot roast, pork chops, or meatloaf. Spoon some of the crimson-tinted buttery sauce over the potatoes and whatever protein you’re serving. Add a simple green veggie—like steamed green beans, a tossed salad, or roasted broccoli—to balance the richness. Leftovers are great alongside eggs the next morning, tucked into a breakfast burrito, or crisped up in a skillet with a little extra butter for an easy weeknight side.

Servings: 6

3 pounds Kennebec potatoes, scrubbed and quartered (leave skins on if thin)

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

Scrub the Kennebec potatoes well and pat them dry. Cut each potato into quarters (larger potatoes can be cut into 6 wedges) so the pieces are roughly the same size for even cooking.

Place the raw quartered Kennebec potatoes directly into the bottom of the slow cooker in an even layer. They should mostly cover the bottom but not be tightly packed.

Scatter the pieces of salted butter evenly over the potatoes, tucking a few down between the wedges. This butter will melt and help create a rich, silky sauce.

Spoon the dark crimson tomato-based chili sauce or ketchup in small dollops over the top of the potatoes and butter. You should see distinct dark red spots across the surface—this is what will melt down into that mysterious crimson-tinted sauce as it cooks.

Sprinkle the dry onion soup mix evenly over everything, making sure it’s distributed across the potatoes and crimson dollops so the flavor infuses the whole dish.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid during the first couple of hours so the slow cooker can maintain heat.

Once the potatoes are tender, gently stir from the bottom with a large spoon or spatula to coat the potatoes in the buttery crimson-onion sauce. Taste and add a small pinch of salt if needed, depending on how salty your butter and soup mix are.

Serve the potatoes hot, spooning extra sauce from the bottom of the slow cooker over each serving. Switch the slow cooker to WARM to keep them at a safe serving temperature if you’re feeding a crowd over a few hours.

For a slightly lighter version, you can reduce the butter to 1/3 cup, though the sauce will be a bit less rich. If you don’t have Kennebec potatoes, substitute another starchy or all-purpose potato like Russet or Yukon Gold, but note that Kennebecs hold their shape especially well in the slow cooker. For extra flavor, add freshly cracked black pepper or a teaspoon of smoked paprika with the onion soup mix. To make it feel more like a full meal, scatter 1 to 1 1/2 cups of fully cooked, chopped smoked sausage or diced ham over the potatoes before cooking; keep in mind this will increase the saltiness, so taste before adding extra salt at the end. If you prefer a creamier finish, stir in 1/4 cup sour cream or plain Greek yogurt right at the end of cooking, off heat, for a tangy, creamy coating. Food safety tips: Always start with clean, scrubbed potatoes and a clean slow cooker. Cut away any green or sprouted areas on the potatoes before cooking. Do not leave the potatoes at room temperature in the slow cooker insert before turning it on; assemble and start cooking promptly. Once cooked, keep the potatoes on WARM (above 140°F / 60°C) if serving over time, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot before eating, and use within 3 to 4 days.