There is something so satisfying about a slow cooker full of simple potatoes turning into supper with hardly any fuss at all. Dishes like this feel right at home in Amish and Midwestern kitchens, where pantry staples, garden-season flavors, and thrift have always gone hand in hand. This Summer's End Potatoes recipe makes good use of canned diced potatoes, a little dairy, and a few everyday seasonings to create a creamy, comforting side that tastes like the kind of thing you'd carry to a church supper or set beside a roast on a cool evening when the garden is just about spent.
These potatoes are especially nice alongside baked ham, roast chicken, pork chops, meatloaf, or simple grilled sausages. If you want to round them into an easy family meal, serve them with green beans, buttered corn, sliced tomatoes, or a crisp cucumber salad. A warm pan of rolls or a slice of homemade bread on the side makes the whole table feel extra welcoming.
5-Ingredient Slow Cooker Amish Summer's End Potatoes
Servings: 6
Ingredients
2 cans diced potatoes, drained well (14.5 ounces each)
Directions
1. Lightly grease the inside of your slow cooker if desired, then add the drained diced potatoes and spread them into an even layer across the bottom.
2. In a medium bowl, stir together the cream of chicken soup, shredded cheddar cheese, chopped onion, and sour cream until well combined.
3. Spoon the creamy mixture over the potatoes in the slow cooker and gently fold just enough to coat the potatoes without breaking them up too much.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, until the potatoes are hot, tender, and the sauce is bubbling around the edges.
5. Give the potatoes a gentle stir, then spoon into a serving dish and serve hot.
Variations & Tips
Add a little crunch: If you like some texture, stir in a handful of crushed buttery crackers just before serving, or sprinkle them over the top after spooning the potatoes into a dish. It gives a nice old-fashioned casserole feeling without adding much work.
Make it heartier: To turn this into more of a main dish, add cooked diced ham or browned sausage during the last hour of cooking. That is a fine way to stretch a small amount of meat and make these potatoes the center of supper.
Swap the soup: Cream of mushroom or cream of celery soup both work nicely here if that is what you have on hand. Each one changes the flavor just a touch while keeping the same creamy texture.
Drain well: Since canned potatoes already carry extra moisture, take a moment to drain them thoroughly so the finished dish does not turn watery. A gentle hand while stirring also helps the potatoes stay nicely cubed instead of mashed.
