This slow cooker 5-ingredient Amish-style bacon potatoes recipe is the kind of cozy, no-fuss comfort food I lean on during busy workweeks. It’s inspired by simple Amish potato and bacon dishes that rely on pantry basics and long, gentle cooking for big flavor. You literally just scatter chopped bacon over raw diced potatoes, add three more everyday ingredients, and let the slow cooker do the work. It’s hearty, budget-friendly, and the exact kind of meal my family asks for on chilly evenings when everyone wants something filling and familiar without a lot of effort.
Serve these Amish bacon potatoes straight from the slow cooker with a big green salad or steamed green beans to balance the richness. They’re also great alongside roasted or grilled chicken, pork chops, or meatloaf. If you’re keeping it ultra-simple, add some crusty bread or dinner rolls to soak up the buttery, smoky juices. For brunch, pair them with scrambled eggs and fresh fruit, and for a cozy dinner, a side of applesauce or coleslaw fits that classic Midwest comfort vibe.
Slow Cooker Amish Bacon PotatoesServings: 6
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
8 ounces thick-cut bacon, chopped
1 medium yellow onion, finely chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Prep the potatoes by peeling them (if desired) and dicing into 1/2-inch cubes. This size helps them cook evenly and get tender without turning mushy.
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to make cleanup easier.
Add the raw diced potatoes to the slow cooker, spreading them into an even layer across the bottom.
Sprinkle the chopped onion evenly over the potatoes so the flavor can work its way through as everything cooks.
Season the potatoes and onion with the kosher salt and black pepper, scattering the seasonings over the top as evenly as you can.
With clean hands, scatter the chopped bacon evenly over the surface of the raw potatoes and onions in the slow cooker. Aim for a fairly even layer so every scoop later has a bit of smoky bacon.
Cover the slow cooker with the lid 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 and the bacon has rendered its fat into the potatoes.
Once cooked, gently toss the potatoes and bacon together right in the slow cooker to coat everything in the flavorful bacon drippings and redistribute the onions and seasoning.
Taste and adjust seasoning with a little more salt and pepper if needed. Serve hot straight from the slow cooker, scooping down to the bottom so each serving has potatoes, bacon, and onions.
Variations & Tips
For a creamier version, stir in 1/2 to 3/4 cup sour cream or plain Greek yogurt right before serving to make the potatoes tangy and rich. If you like a little cheese, sprinkle 1 to 1 1/2 cups shredded cheddar or Colby Jack over the top during the last 10 to 15 minutes of cooking, then cover until melted. To boost the veggie factor, add 1 cup of frozen peas or corn during the last 30 minutes of cook time. For a slightly lighter take, use turkey bacon (just know it won’t render as much fat, so you may want to drizzle in 1 to 2 tablespoons of olive oil). You can also change up the flavor by adding 1 teaspoon of smoked paprika or garlic powder with the salt and pepper. To get a head start on busy mornings, dice the potatoes, onion, and bacon the night before and store them separately in the fridge; in the morning, layer them in the slow cooker, season, scatter the bacon over the top, and turn it on before you head out the door.
