4-Ingredient Slow Cooker Creamy Potatoes

1. Prepare the slow cooker: Lightly grease the inside of your slow cooker with nonstick cooking spray or a little butter. This helps prevent sticking and makes cleanup easier.

2. Prep the potatoes: Peel the russet potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. Try to keep the slices roughly the same thickness so they cook evenly. If you’re slicing ahead of time, you can keep them in a bowl of cold water to prevent browning, then drain and pat dry before adding to the slow cooker.

3. Make the creamy mixture: In a medium bowl, stir together the cream of chicken soup and sour cream until smooth. If you’re using salt and pepper, add them now and mix well. This will be your creamy sauce that coats the potatoes.

4. Layer the potatoes and sauce: Add about half of the sliced potatoes to the bottom of the slow cooker, spreading them into an even layer. Spoon and spread about half of the creamy soup mixture over the potatoes. Sprinkle half of the shredded cheddar cheese over the top.

5. Repeat the layers: Add the remaining potatoes in an even layer. Top with the rest of the creamy soup mixture, spreading it out so most of the potatoes are covered. Finish with the remaining shredded cheese sprinkled evenly over the top.

6. Cook: Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for about 3–4 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbly around the edges. Try not to lift the lid too often, as that releases heat and can slow down the cooking time.

7. Rest and serve: Once the potatoes are tender, turn the slow cooker to WARM and let them rest for about 10–15 minutes. This helps the sauce thicken slightly. Give the potatoes a gentle stir from the edges toward the center if you’d like, then taste and adjust seasoning with a little extra salt and pepper if needed. Serve straight from the slow cooker, family-style, so everyone can scoop out their own creamy portion.