Put raw half-moon potato slices in the slow cooker and 4 other ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker Amish granddad’s feast is the kind of humble, practical meal Midwestern families have leaned on for generations. It starts exactly the way the headline promises: raw half-moon potato slices go straight into the slow cooker, then just four more pantry-friendly ingredients turn it into a hearty, stick-to-your-ribs supper. The flavors are simple and comforting—think tender potatoes, savory smoked sausage, and sweet onions all bathed in a light, buttery broth. It’s ideal for busy days when you want a real, home-cooked meal without hovering over the stove.

Serve this dish right out of the slow cooker in warm bowls, making sure everyone gets a good mix of potatoes, sausage, and onions. It pairs nicely with a crisp green salad dressed with a sharp vinaigrette to cut through the richness, or simple steamed green beans for that old-fashioned meat-and-potatoes plate. A slice of crusty bread or soft dinner rolls is perfect for soaking up the buttery broth. If you enjoy condiments, set out a little grainy mustard or prepared horseradish on the side—both play beautifully with the smoked sausage.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed and sliced into 1/4-inch half-moons

Prepare the potatoes by scrubbing them well and peeling if you prefer. Slice the potatoes lengthwise in half, then cut each half crosswise into 1/4-inch half-moon slices. Keep the slices as even as you can so they cook at the same rate.

Arrange the raw half-moon potato slices in an even layer on the bottom of the slow cooker. This creates the starchy, comforting base of the dish and matches the classic Amish-style layering technique.

Scatter the sliced onion evenly over the potatoes. The onion will soften and melt down as it cooks, adding sweetness and moisture to the potatoes underneath.

Layer the smoked sausage coins over the onions in an even layer. The sausage will release its fat and flavor as it cooks, seasoning the vegetables below without any extra effort.

Dot the top with the pieces of butter, spacing them out so they can melt and baste the entire mixture. Pour the chicken broth evenly over everything, trying not to disturb the layers too much.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the onions are soft and silky. Avoid lifting the lid during the first couple of hours so the heat stays consistent.

Once the potatoes are tender, taste the broth and season lightly with salt and black pepper if desired. Depending on your sausage and broth, you may find it salty enough as is. Gently stir from the bottom to coat the potatoes in the buttery, savory juices without mashing them too much.

Serve the Amish granddad’s feast hot, spooning the potatoes, onions, and sausage into bowls and ladling some of the buttery broth over each portion. Garnish with a little chopped fresh parsley if you like, then bring it straight to the table while it’s still piping hot.

For extra flavor, you can add 1 teaspoon of dried thyme or dried parsley with the broth, or a clove or two of minced garlic layered in with the onions. If you prefer a creamier version, stir in 1/2 cup of heavy cream or evaporated milk during the last 30 minutes of cooking and let it heat through without boiling. To make it more vegetable-forward, add 1 to 2 cups of sliced carrots or shredded cabbage on top of the onions before adding the sausage, keeping in mind that extra vegetables may need a bit more cooking time. For a lighter option, use turkey sausage instead of traditional smoked sausage. If you’re watching sodium, choose low-sodium sausage and broth, and taste before adding any salt. Food safety tips: Keep the potatoes refrigerated until you’re ready to slice them, and don’t let raw sliced potatoes or sausage sit at room temperature for more than 1 to 2 hours. Always cook this dish in a properly functioning slow cooker on LOW or HIGH as directed—do not try to hold it on the “warm” setting from the start, as that may not bring the food to a safe temperature quickly enough. Leftovers should be cooled promptly, transferred to shallow containers, and refrigerated within 2 hours; reheat thoroughly until steaming hot before serving again.