These slow cooker Amish Cousins' Day Potatoes are the kind of easy comfort food that fits perfectly into a busy weeknight. With just four simple ingredients and almost no prep beyond peeling and cutting the potatoes, you can let the crock do the work while you handle the rest of your day. The result is tender, savory potatoes with a rich, homey flavor that feels like something passed around at a family gathering or potluck table.
Serve these potatoes alongside baked ham, roast chicken, meatloaf, or simple pork chops for a hearty dinner. They also pair well with green beans, a crisp side salad, or buttered corn to round out the plate, and leftovers are great next to eggs for an easy weekend breakfast.
4-Ingredient Slow Cooker Amish Cousins' Day Potatoes
Servings: 6
Ingredients
3 pounds russet potatoes, peeled and cut into spears
Directions
1. Lightly grease the inside of a slow cooker. Add the peeled russet potato spears in an even layer across the bottom.
2. Spoon the condensed cream of chicken soup over the potatoes, then sprinkle the dry onion soup mix evenly on top. Dot everything with the sliced butter.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and the sauce is hot and bubbly. Gently stir once or twice near the end of cooking so the potatoes stay mostly intact.
4. Spoon the potatoes into a serving bowl or onto a platter and serve warm.
Variations & Tips
Make It Cheesy: Stir in 1 to 1 1/2 cups shredded cheddar during the last 20 minutes of cooking for a richer casserole-style finish that kids usually love.
Use a Different Soup: Cream of mushroom or cream of celery both work well if that is what you already have in the pantry, and each gives the potatoes a slightly different flavor.
Add Fresh Herbs: A little chopped parsley, chives, or thyme sprinkled over the top right before serving brightens the rich sauce and makes the dish look extra inviting for a holiday table or Sunday dinner.
Keep the Spears Intact: If you want the potatoes to hold their shape, avoid over-stirring during cooking. I like to let them cook undisturbed most of the time and only gently fold them near the end if needed.
Prep Ahead: Peel and cut the potatoes the night before and keep them submerged in cold water in the refrigerator. Drain and pat them dry before adding them to the slow cooker so morning prep is quick and easy.
