This 5-Ingredient Slow Cooker Amish August First Bake is the kind of hearty, comforting casserole that makes busy days feel a little easier. Using frozen cubed O'Brien potatoes keeps prep simple, while a few pantry and refrigerator basics turn into a rich, creamy bake with plenty of homestyle flavor. It fits right in with the practical, filling style of Amish-inspired cooking, where simple ingredients are often transformed into something that feeds a family well.
Serve this cozy potato bake with sliced ham, roast chicken, meatloaf, or breakfast sausage for a satisfying meal. It also works nicely beside scrambled eggs for a brunch table, and a simple green salad or steamed green beans help balance the richness. If you are bringing it to a potluck, warm dinner rolls and fresh fruit make easy, family-friendly additions.
5-Ingredient Slow Cooker Amish August First Bake
Servings: 6
Ingredients
1 bag frozen cubed O'Brien potatoes, 32 ounces
2 cups shredded cheddar cheese
1 can condensed cream of chicken soup, 10.5 ounces
1 cup sour cream
1/2 cup melted butter
Directions
1. Lightly grease the inside of your slow cooker. Add the frozen cubed O'Brien potatoes to the crock.
2. In a medium bowl, stir together the condensed cream of chicken soup, sour cream, melted butter, and 1 1/2 cups of the shredded cheddar cheese until evenly combined.
3. Spoon the mixture over the potatoes, then gently stir right in the slow cooker until the potatoes are well coated.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender and the casserole is hot throughout.
5. Sprinkle the remaining 1/2 cup cheddar cheese over the top, cover again, and cook for 10 to 15 minutes more until the cheese is melted. Scoop and serve warm.
Variations & Tips
For a heartier supper: Add 1 to 2 cups of diced cooked ham or browned breakfast sausage before cooking. That turns this into more of a full meal, especially nice for Sunday dinner or a breakfast-for-supper night.
For picky eaters: If your family prefers a smoother texture and plainer flavor, use a mild cheddar and let the potatoes cook a little longer on low so everything softens well. A quick extra stir before serving helps distribute the sauce evenly.
For a richer top: If your slow cooker insert is broiler-safe, you can transfer the finished casserole to the oven for a few minutes to lightly brown the cheese on top. If not, simply let the final layer of cheese melt fully with the lid on for a classic creamy finish.
Make-ahead tip: You can mix the soup, sour cream, melted butter, and cheese the night before and keep it covered in the refrigerator. In the morning, just add the frozen potatoes and sauce to the slow cooker and get it started.