You read that right: raw sliced russet potatoes + 3 simple ingredients go into your slow cooker in the morning… and by dinnertime, you’ve got a creamy, garlicky, deeply comforting side dish that tastes like it simmered all day with care. No pre-boiling. No stirring. No stress.

It’s the kind of magic only a slow cooker can pull off—tender potatoes bathed in a rich, cheesy sauce that clings to every slice. Serve it alongside roasted chicken, meatloaf, or even as a vegetarian main with crusty bread, and watch it disappear before your eyes.

The 4 Ingredients You’ll Need
3 lbs (1.4 kg) russet potatoes, peeled and thinly sliced (⅛–¼ inch)
1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
1 cup (240ml) sour cream
1 cup (4 oz) shredded sharp cheddar cheese
Salt & pepper to taste (optional but recommended)

Step-by-Step Instructions (Simple, Hands-Off, Foolproof)
1. Layer in Slow Cooker
In a 6-quart slow cooker, combine cream of chicken soup, sour cream, and cheese. Stir gently.
Add sliced potatoes. Toss lightly to coat (or layer: potatoes → sauce → potatoes).
Season with salt & pepper.
2. Cook Low & Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours, until potatoes are fork-tender.
Do not stir during cooking—keeps slices intact.
3. Serve Warm
Gently stir once before serving (sauce will be creamy and cling to potatoes).
Top with extra cheese.

Serving Suggestions
Classic pairing: With roasted chicken
🥖 Vegetarian main: With garlic bread and a green salad
🌶️ Spicy twist: Stir in ½ tsp garlic powder + dash of hot sauce
🧈 Extra richness: Add a pat of butter on top before serving