When I need a side dish that practically takes care of itself, these 5-Ingredient Slow Cooker Amish Porch Sittin' Potatoes are one of my favorite summer comfort recipes. They have that old-fashioned, potluck-style appeal with tender sliced potatoes slowly cooking in a rich, creamy sauce until the edges turn soft and golden. It’s the kind of simple Midwestern dish that feels especially handy on a busy day when I want dinner handled hours ahead and still have time to step outside and enjoy the evening.
These potatoes pair especially well with grilled chicken, smoked sausage, pork chops, meatloaf, or baked ham, and they’re also great next to simple green beans or a crisp cucumber salad to balance the richness. If you’re making a casual late-summer meal, I love serving them with burgers or barbecue and a glass of iced tea while everything else stays easy.
5-Ingredient Slow Cooker Amish Porch Sittin' Potatoes
Servings: 6
Ingredients
2 1/2 pounds russet potatoes, peeled and cut into thick rounds
Directions
1. Lightly coat the inside of a 6-quart slow cooker with cooking spray or a little butter, then peel the potatoes and slice them into thick, even rounds so they cook at the same pace.
2. In a medium bowl, stir together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, and the onion powder until the mixture is smooth and creamy.
3. Add half of the potato rounds to the slow cooker, spread half of the sauce over them, then repeat with the remaining potatoes and sauce, gently pressing everything down 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 very tender when pierced with a fork.
5. Sprinkle the remaining 1/2 cup cheddar cheese over the top, cover again for 10 to 15 minutes until melted, then serve warm straight from the slow cooker.
Variations & Tips
Make It Extra Cheesy: If your family likes a richer casserole-style finish, stir in an extra 1/2 cup cheddar with the sauce. It makes the texture thicker and a little more indulgent.
Swap the Soup: Cream of mushroom or cream of celery both work well here if that’s what you already have in the pantry. It changes the flavor slightly but keeps the same easy, creamy result.
Best Potato Choice: Russets give you the softest, most comforting texture, but Yukon Gold potatoes hold their shape a bit better if you prefer neater slices for serving.
Prep Ahead Tip: You can peel and slice the potatoes earlier in the day and keep them covered in cold water in the refrigerator. Just drain and pat them dry before layering so the sauce doesn’t get watery.
Don’t Overcook: Slow cookers can run a little differently, so start checking for tenderness on the early side. Once the potatoes are fork-tender, they’re ready, and cooking much longer can make the layers overly soft.
