When the weather is hot and nobody wants to turn on the oven, this simple slow cooker potato dish is exactly the kind of low-effort comfort food that saves dinner. Using raw peeled sliced russet potatoes plus just two other ingredients, it turns into a creamy, cheesy side that feels hearty enough to steal the whole meal. It is the kind of recipe that works well on a busy weekday, at a casual cookout, or anytime you need something filling with almost no prep.
These potatoes are especially good alongside grilled chicken, burgers, barbecue ribs, or smoked sausage, and they also fit right in at a potluck table. If you want to round out dinner, add a crisp green salad, sliced tomatoes, corn on the cob, or fresh fruit to balance the richness. They also pair nicely with lemonade, iced tea, or a cold sparkling water on a warm summer evening.
3-Ingredient Slow Cooker Dog Days of Summer Potatoes
Servings: 6
Ingredients
2 1/2 pounds russet potatoes, peeled and sliced 1/4-inch thick
1 can (10 1/2 ounces) condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. Peel the russet potatoes and slice them into even 1/4-inch rounds so they cook at the same rate.
2. Add half of the sliced potatoes to the slow cooker. Spoon over half of the condensed soup, then sprinkle with 1 cup of the cheddar cheese. Repeat with the remaining potatoes, the rest of the soup, and the remaining 1 cup cheese.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are very tender when pierced with a fork. Try not to lift the lid often, since that can slow the cooking time.
4. Once the potatoes are tender, gently stir or serve them in layers, depending on the look you want. Let them rest for 5 minutes before serving so the sauce thickens slightly.
Variations & Tips
Add onion: If you want a little more flavor without making the recipe complicated, add a thinly sliced onion between the potato layers. It cooks down nicely and gives the dish a classic scalloped-potato feel.
Use a different soup: Cream of mushroom or cream of celery soup also works well here if that is what you already have in the pantry. It is an easy swap that changes the flavor just enough to keep the recipe interesting.
Choose even slices: The biggest tip for success is slicing the potatoes evenly. If some pieces are too thick and others are too thin, the dish can end up with a mix of undercooked and overly soft potatoes.
Make it ahead: You can peel and slice the potatoes a few hours in advance and keep them covered in cold water in the refrigerator. Just drain and pat them dry before layering them into the slow cooker.
Cheese tip: For the smoothest melt, shred your own cheddar if you have a few extra minutes. Pre-shredded cheese is convenient, but freshly shredded cheese usually melts creamier in slow cooker recipes.