Put frozen oval potato patties in the slow cooker with 3 basic add-ins to create a feast so satisfying, your husband will request it every single weekend!

This 4-ingredient slow cooker Arbor Day potatoes recipe is my kind of busy-weekend magic: you literally layer frozen oval potato patties in the slow cooker, add three basic pantry staples, and walk away. By the time you’re ready to eat, those humble frozen patties have turned into a cheesy, creamy, stick-to-your-ribs potato feast that my husband now asks for every single weekend. It’s inspired by classic Midwestern funeral potatoes and hash brown casseroles, but simplified for a slow cooker and a crazy schedule—perfect for Arbor Day brunch, Sunday dinners, or any time you need a comforting, no-fuss side that tastes like you worked way harder than you did.

Serve these slow cooker Arbor Day potatoes straight from the crock, scooped into bowls or onto plates alongside grilled chicken, meatloaf, or baked ham. They’re also amazing with eggs and bacon for a brunch-y spread, or with a simple green salad and steamed veggies if you want to balance out the richness. Add a little hot sauce or ketchup on the side for anyone who loves a diner-style potato moment, and if you’re feeding a crowd, pair with a store-bought rotisserie chicken to turn this into a full, low-effort meal.

Servings: 6

12 frozen oval potato patties (about 32 ounces total)

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Place the frozen oval potato patties in a single, snug layer on the bottom of the slow cooker, arranging them so they cover as much of the base as possible (it’s okay if they overlap slightly). The patties should go in completely frozen—do not thaw.

In a medium bowl, stir together the condensed cream of chicken soup, 1 cup of the shredded cheddar cheese, and the sour cream until smooth and well combined.

Spoon the soup and cheese mixture evenly over the frozen potato patties, spreading gently with the back of the spoon so most of the patties are covered. It’s fine if a few edges peek through.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are fork-tender and the edges are bubbling. Avoid lifting the lid during the first 2 hours so the heat stays consistent.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and cook on LOW for about 10 to 15 minutes, just until the cheese is melted.

Turn off the slow cooker and let the potatoes stand, covered, for 5 to 10 minutes to set slightly. Serve warm, scooping down through the layers so everyone gets some cheesy sauce and potato in each serving.