When the garden is winding down and the days are still warm but the evenings begin to soften, a simple slow cooker supper like this feels right at home on the table. This kind of plain, filling meal fits the old Amish and Midwestern habit of making something hearty from just a handful of pantry and cellar staples, letting time and gentle heat do the work while the cook goes about the day. It is the sort of supper that asks very little of you and gives back a tender, comforting dish with rich flavor and an easy thriftiness country kitchens have always prized.
Serve this with buttered green beans, sweet corn, sliced tomatoes, or a dish of stewed cabbage to balance the richness. A pan of warm biscuits or thick slices of homemade bread are mighty good for sopping up the savory juices, and if you want to round it out further, a simple cucumber-onion salad or a jar of pickled beets brings a bright, old-fashioned contrast.
5-Ingredient Slow Cooker Amish Late July Supper
Servings: 6
Ingredients
2 pounds starchy potatoes, peeled and cut into large chunks
1 1/2 pounds smoked sausage, sliced into thick rounds
1 large yellow onion, sliced
2 cups condensed cream of mushroom soup
1 cup chicken broth
Directions
1. Lightly grease the slow cooker if you like easier cleanup. Scatter half of the potato chunks in the bottom, then add half of the sausage and half of the onion. Repeat the layers with the remaining potatoes, sausage, and onion.
2. In a bowl, stir together the cream of mushroom soup and chicken broth until smooth, then pour the mixture evenly over everything in the slow cooker.
3. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the potatoes are very tender and the sausage has flavored the sauce.
4. Gently stir before serving so the softened potatoes pick up the rich sauce without breaking apart too much. Spoon into bowls and serve hot.
Variations & Tips
Add a little color: If you have a carrot or two or a handful of chopped parsley around, they are fine additions even if the original five-ingredient spirit is what makes this dish so appealing. A little green or orange freshens the look of the bowl without changing its humble character much.
Choose the right potato: Russets give you the softest, fluffiest result and help thicken the sauce as they cook down at the edges. If you use Yukon Gold potatoes, the pieces will hold their shape a bit better and the finished dish will be slightly less creamy.
Make it heartier: For a larger farm-style supper, you can add a layer of shredded cabbage in the middle or serve the finished dish over buttered toast. That is the kind of stretch-a-meal wisdom many country cooks have relied on for generations.
Prevent overcooking: Slow cookers can vary quite a bit, so check the potatoes toward the early end of the cooking time if your crock tends to run hot. You want them fork-tender and silky, not dissolved entirely into the sauce.
Season carefully: Smoked sausage and canned soup both bring plenty of salt, so it is best to taste before adding any extra. A little black pepper at the table is often all this supper needs.