Put refrigerated shredded hash browns in the slow cooker and 5 simple ingredients to get a meal so delicious your friends will be begging for more.

These 6-ingredient slow cooker Father’s Day potatoes are the kind of easy, comforting dish that makes the whole house smell amazing with almost no effort. Using refrigerated shredded hash browns as the base keeps things simple and fuss-free, which is perfect when you’re juggling kids, guests, and maybe a grill going outside. Everything gets tossed right into the slow cooker—no pre-cooking—and a few familiar ingredients melt together into creamy, cheesy potatoes that feel special enough for Dad’s day but easy enough for any busy weekend.

Serve these slow cooker potatoes as a hearty side with grilled steaks, burgers, or brats, or let them be the star alongside a simple green salad and some fresh fruit. They’re also wonderful on a brunch table with scrambled eggs, bacon, and toast. If you’re feeding a crowd, keep the slow cooker on warm so everyone can scoop their own, and set out toppings like sliced green onions, extra shredded cheese, and a little hot sauce so folks can dress their servings just the way they like.

Servings: 8

1 (20–30 oz) bag refrigerated shredded hash browns

Spray the inside of your slow cooker generously with nonstick cooking spray to help prevent sticking and make cleanup easier.

Place the refrigerated shredded hash browns in the bottom of the slow cooker and gently spread them into an even layer. This should look like a thick, fluffy bed of potatoes covering the bottom of the crock.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, melted butter, garlic powder, and black pepper until smooth and well combined.

Pour the soup mixture over the hash browns in the slow cooker. Use a spatula or large spoon to gently fold and stir until all the potatoes are coated evenly. Take your time here so every strand of potato gets some of that creamy sauce.

Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping later. Mix just until the cheese is evenly distributed through the potato mixture.

Smooth the top of the potato mixture so it cooks evenly, then cover the slow cooker with the lid.

Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are tender and the edges are bubbling. Try not to lift the lid too often so the heat stays consistent.

During the last 15–20 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the potatoes. Cover again and let the cheese melt until gooey and irresistible.

Once the cheese is melted and the potatoes are hot all the way through, switch the slow cooker to WARM for serving. Give the edges a gentle stir to mix in some of the crispy bits, then scoop into bowls or onto plates and enjoy.

For picky eaters, you can skip the garlic powder and black pepper and use a mild cheddar or Colby Jack cheese for a gentler flavor. If someone doesn’t like cream of chicken soup, cream of mushroom or cream of celery works just as well. To add a little color and crunch, stir in 1 cup of finely diced bell peppers or onions (or both) along with the cheese, or sprinkle sliced green onions on top before serving. For a heartier, almost meal-in-one version, stir in 1–2 cups of cooked, crumbled bacon, diced ham, or cooked breakfast sausage with the potatoes. If you’d like a bit of zip, add a pinch of smoked paprika or a few dashes of hot sauce to the sauce mixture. If you need to make this more allergy-friendly, choose a gluten-free condensed soup and double-check that your hash browns, soup, and seasonings are labeled gluten-free. For a vegetarian version, use cream of mushroom or another meat-free condensed soup instead of cream of chicken. You can also cut back on the butter and cheese slightly if you prefer things a bit lighter, though the texture will be less rich. Food safety tips: Keep the hash browns refrigerated until you’re ready to cook; do not leave them out at room temperature for more than 1–2 hours. Use refrigerated (not frozen solid) hash browns for the most even cooking; if yours are partially frozen, break up any large clumps before adding them to the slow cooker. Always cook on LOW or HIGH as directed until the potatoes are piping hot in the center (at least 165°F if you check with a food thermometer). Once cooked, do not leave the potatoes in the slow cooker on warm for more than 2–3 hours. Refrigerate leftovers within 2 hours of serving in shallow containers, and reheat thoroughly before eating.