This slow cooker 4-ingredient back bacon and potatoes is one of those set-it-and-forget-it meals that feels like a hug at the end of a long day. The recipe came from my uncle, who used to make it after long shifts when he needed something hearty but fuss-free. It’s all about thick slices of pink cured back bacon laid over golden baby potatoes, simmering together in a simple buttery broth until everything is tender and flavorful. With just four ingredients and a slow cooker doing the work, it’s the kind of homestyle family favorite that fits perfectly into a busy weeknight or a lazy Sunday.
Serve the bacon and potatoes straight from the slow cooker or plated with a spoonful of that rich buttery broth over the top. A simple green vegetable like steamed green beans, peas, or a quick side salad balances the richness. Crusty bread or dinner rolls are great for soaking up the extra broth, and if you want to stretch the meal, you can add a side of applesauce or coleslaw. It’s cozy enough for a chilly evening, but simple enough to work any time of year.
Slow Cooker 4-Ingredient Back Bacon and PotatoesServings: 4
Ingredients
2 lb baby gold potatoes, scrubbed and left whole
1.5–2 lb thick-cut cured back bacon, sliced into 1-inch thick pieces
4 tbsp unsalted butter, cut into small pieces
1 cup low-sodium chicken broth
Directions
Layer the potatoes in the bottom of a 4- to 6-quart slow cooker. Try to keep them in a single layer as much as possible so they cook evenly and stay mostly covered in the buttery broth.
Dot the potatoes with the pieces of butter, tucking some in between the potatoes so it melts down and flavors everything as it cooks.
Pour the chicken broth evenly over the potatoes and butter. Gently tilt the slow cooker insert if needed so the broth spreads across the bottom.
Lay the thick slices of cured back bacon in an even layer over the potatoes. It’s okay if they overlap a bit; just try to cover most of the potatoes so the bacon juices drip down as they cook.
Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the potatoes are fork-tender and the bacon is fully cooked and still nicely pink and juicy.
Once cooked, taste the broth and add a small pinch of salt and freshly ground black pepper if desired (keeping in mind the bacon is already salty).
To serve, gently lift the bacon slices out first and set them on a plate. Use a slotted spoon to scoop the potatoes into shallow bowls or plates, then lay the bacon back over the top. Spoon some of the buttery broth from the bottom of the slow cooker over each serving so it pools around the potatoes.
If you’re meal-prepping, let everything cool slightly, then portion the bacon and potatoes with a bit of broth into airtight containers. Refrigerate for up to 4 days and reheat gently in the microwave or on the stovetop with a splash of extra broth or water if needed.
Variations & Tips
If you want to tweak this family favorite while still keeping it simple, there are a few easy options. Swap the baby gold potatoes for quartered Yukon Golds or red potatoes if that’s what you have on hand; just keep the pieces roughly the same size so they cook evenly. For a slightly richer broth, add an extra tablespoon or two of butter, or use a mix of chicken broth and a splash of cream right at the end of cooking (stir it in before serving so it doesn’t curdle). You can also crisp the cooked back bacon under the broiler for 2–3 minutes after slow cooking if your family likes the edges a bit more caramelized—just return it to the plate of potatoes and spoon the broth over the top. If you’re watching sodium, choose low-sodium bacon and broth and skip any extra salt at the end. For make-ahead ease, you can prep everything the night before: layer the potatoes, butter, and broth in the slow cooker insert, cover, and refrigerate; in the morning, add the bacon on top, set the insert into the base, and start cooking before you head out the door.
