There is something mighty comforting about letting a slow cooker turn a few humble pantry staples into a supper that feels far richer than the work it takes. This easy potato dish leans on raw peeled halved white potatoes and three simple additions to make a creamy, savory side that fits right in with the kind of practical Midwestern cooking many of us grew up with, where a bag of potatoes and a dependable crock pot could carry a whole meal.
Serve these tender slow cooker potatoes alongside roast chicken, pork chops, meatloaf, or a simple skillet of sausage for an easy family supper. They also sit nicely next to green beans, glazed carrots, a crisp cucumber salad, or buttered corn, and if you want to stretch the meal a little further, a basket of warm dinner rolls will do the trick.
4-Ingredient Slow Cooker Potatoes
Servings: 6
Ingredients
3 pounds white potatoes, peeled and halved
Directions
1. Lightly coat the inside of a slow cooker with a little butter or nonstick spray, then place the peeled and halved white potatoes in the bottom.
2. In a medium bowl, stir together the melted butter, dry onion soup mix, and condensed cream of mushroom soup until well combined.
3. Spoon the mixture over the potatoes and toss gently so the potatoes are evenly coated.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the sauce is hot and bubbling around the edges.
5. Gently stir once before serving, then spoon the potatoes into a serving bowl and serve hot.
Variations & Tips
Cheesy version: Stir in 1 to 1 1/2 cups shredded cheddar during the last 20 minutes of cooking for a richer, casserole-like finish that children and grandbabies especially enjoy.
Herb garden touch: A sprinkle of chopped parsley, chives, or dill just before serving freshens the whole dish and gives those soft potatoes a little color.
Make it heartier: Add browned sliced smoked sausage or diced ham before cooking if you want to turn this side dish into a simple one-pot supper.
Best potato tip: Try to keep the potato halves close in size so they cook evenly. If some potatoes are much larger than others, cut those pieces down a bit so everything comes tender at the same time.
Slow cooker advice: Resist lifting the lid too often while the potatoes cook, because each peek lets out heat and can add extra time before supper gets to the table.
