There are days when supper needs to be plain, filling, and easy on the cook, and that is exactly where these slow cooker potatoes shine. Dishes like this have long had a place in Midwestern kitchens, where a bag of potatoes and a few pantry staples could stretch into something comforting enough to gather everybody around the table. Using raw unpeeled quartered white potatoes keeps things simple and hearty, and the slow cooker does the steady work while the house carries that good homestyle smell.
These potatoes are mighty fine beside roast chicken, pork chops, meatloaf, or a simple pan of smoked sausage. If you want to make the meal feel extra complete, serve them with green beans, a crisp garden salad, or buttery corn on the cob. They also fit nicely on a brunch table with eggs and bacon, especially when you want something warm and satisfying without tending the stove.
4-Ingredient Slow Cooker National Lazy Day Potatoes
Servings: 6
Ingredients
3 pounds white potatoes, raw, unpeeled, and quartered
1 packet dry onion soup mix
1/2 cup unsalted butter, melted
1 cup low-sodium chicken broth
Directions
1. Wash the white potatoes well, leave the skins on, and quarter them into evenly sized pieces so they cook at the same rate.
2. Place the quartered potatoes in the slow cooker, then sprinkle the dry onion soup mix evenly over the top.
3. Pour the melted butter and chicken broth over the potatoes, then gently stir to coat everything as evenly as you can.
4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are fork-tender. Give them one gentle stir near the end if you like, being careful not to break them up too much.
5. Spoon the hot potatoes into a serving bowl or onto a platter, drizzle any buttery juices from the slow cooker over the top, and serve right away.
Variations & Tips
Add herbs: If you have them on hand, a spoonful of chopped parsley or a little dried thyme stirred in at the end freshens the flavor nicely without taking away from the simplicity.
Make them richer: For a more supper-table sort of dish, sprinkle a little shredded cheddar over the hot potatoes just before serving and let it melt down into the buttery coating.
Keep the pieces even: Try to quarter the potatoes into similar sizes so some pieces do not turn mushy while others stay firm. That little bit of care makes a big difference in the slow cooker.
Use the right potato: White potatoes hold their shape well here and give you that tender, old-fashioned texture. If your potatoes are especially large, cut them into smaller chunks so they finish cooking on time.