Pour this 1 mixture over raw quartered potatoes into a slow cooker for a creamy side dish you'll crave on repeat

Yes—it’s that simple! Just pour one easy mixture over raw quartered potatoes in your slow cooker, and walk away. In 6–7 hours, you’ll have creamy, buttery, melt-in-your-mouth potatoes that taste like they’ve been simmered all day—even though you barely lifted a finger.

Perfect for holidays, potlucks, or cozy weeknights.

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🥔 The Magic Mixture (3 Ingredients!)

Ingredient	Why It Works
1 (10.5 oz) can cream of chicken soup	Creates a rich, savory base (use cream of mushroom for vegetarian)
½ cup (1 stick) melted butter	Adds richness and prevents dryness
½ cup milk or half-and-half	Keeps texture creamy, not gluey

💡 Optional boost: Add 1 packet (1 oz) dry ranch or onion soup mix for extra flavor!

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Step-by-Step Instructions (Effortless & Foolproof)

1. Prep: Place 2–3 lbs Yukon Gold or red potatoes, quartered, into a 6-quart slow cooker.
2. Mix: In a bowl, whisk together cream of chicken soup, melted butter, and milk until smooth.
3. Pour: Pour mixture evenly over potatoes. Stir gently to coat.
4. Cook:
   • LOW: 6–7 hours
   • HIGH: 3.5–4 hours
5. Serve: Stir gently (optional), then scoop into a bowl. No draining needed!

✅ Pro Tip: For extra creaminess, stir in ½ cup sour cream or shredded cheddar during the last 30 minutes.

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Why This Works So Well

• Yukon Golds break down slightly, thickening the sauce naturally.
• Butter + soup = rich, velvety texture without heavy cream.
• No pre-boiling—potatoes cook perfectly tender in their own steam.

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Serving Suggestions