Slow Cooker Amish Potatoes

When you need a comforting side dish without spending the afternoon in the kitchen, these 4-ingredient slow cooker Amish potatoes are an easy choice. Made with dehydrated potato slices, chicken broth, heavy cream, and salt, this simple recipe transforms pantry staples into tender, creamy potatoes with a rich, velvety sauce.

The slow cooker does almost all the work, making these creamy slow cooker potatoes perfect for busy spring afternoons, family dinners, potlucks, holidays, and Sunday meals.

Why You’ll Love These Slow Cooker Amish Potatoes

• Only 4 basic ingredients — simple pantry-friendly cooking.
• Hands-off preparation — let the slow cooker do the work.
• Creamy and comforting — tender potatoes develop a rich, silky sauce.
• Great for gatherings — easy to keep warm and serve family-style.
• Easy to customize — add garlic, onion, cheese, or use vegetable broth.
• Excellent leftovers — reheated potatoes make a satisfying side for breakfast or brunch.

Ingredients

• 4 cups dehydrated potato slices, about 8 ounces dry
• 3 cups low-sodium chicken broth, or vegetable broth
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons kosher salt, plus more to taste

How to Make Slow Cooker Amish Potatoes

1. Prepare the Slow Cooker

Lightly grease a 4- to 6-quart slow cooker with a little neutral oil or nonstick spray. This helps reduce sticking around the edges.

2. Add the First Layer of Potatoes

Place half of the dehydrated potato slices in the bottom of the slow cooker. Spread them into an even layer without pressing them down too firmly.

3. Make the Creamy Sauce

In a bowl or large measuring cup, whisk together the chicken broth, heavy cream, and kosher salt until well combined.

4. Layer the Ingredients

Pour about half of the cream-and-broth mixture over the potatoes, allowing the liquid to soak between the slices.

Add the remaining potato slices and pour the rest of the creamy mixture over the top. Gently press the potatoes down with the back of a spoon so most of them are covered by the liquid.

5. Slow Cook

Cover and cook:

• HIGH: 3 1/2 to 4 hours
• LOW: 6 to 7 hours

The potatoes are ready when they are completely tender and easily pierced with a spoon or butter knife.

As they cook, the broth and cream will thicken into a smooth, creamy sauce, while the edges may become lightly golden.

6. Let the Sauce Thicken

Switch the slow cooker to WARM and allow the potatoes to rest for about 10 to 15 minutes with the lid slightly ajar.

Taste and add a little more salt if needed. Serve directly from the slow cooker, making sure every portion gets plenty of creamy sauce and several layers of potatoes.

Easy Variations

Garlic Amish Potatoes

Add 1/2 teaspoon garlic powder to the broth and cream mixture for a subtle garlic flavor.

Onion Cream Potatoes

For an easy onion flavor without chopping fresh onions, add 1 to 2 teaspoons dried minced onion or onion powder.

Cheesy Slow Cooker Potatoes

For an extra-rich side dish, stir in 1/2 cup finely grated Parmesan or sharp aged cheddar during the final 30 minutes of cooking.

Vegetarian Slow Cooker Potatoes

Replace the chicken broth with vegetable broth. If using dehydrated potato slices, check the package ingredients to make sure they fit your dietary needs.

What to Serve With Creamy Amish Potatoes

These potatoes are especially good with simple main dishes because their creamy texture pairs well with roasted, grilled, or baked foods.

Try serving them with:

• Roasted chicken
• Grilled chicken
• Green beans
• Steamed asparagus
• Fresh garden salad
• Baked beans
• Vegetable casseroles

They’re also a convenient addition to potluck dinners, family gatherings, holiday meals, and brunches.

Tips for the Best Slow Cooker Potatoes

Don’t overpack the potato layers. Spread the dehydrated slices evenly so the liquid can circulate between them.

Keep the lid closed. Opening the slow cooker repeatedly can release heat and extend the cooking time.

Watch the edges. If your slow cooker runs particularly hot and the edges begin browning heavily before the potatoes are tender, reduce the heat to LOW and continue cooking.

Adjust the seasoning at the end. Low-sodium broth gives you more control over the final salt level.

Let the potatoes rest. A short resting period allows the creamy sauce to thicken and cling to the potatoes.

Storage and Reheating

Cool leftovers promptly and transfer them to a shallow, covered container in the refrigerator.

For best quality, reheat thoroughly until hot and steaming. The sauce may become thicker after refrigeration; a small splash of broth or cream can help loosen it while reheating.

Frequently Asked Questions

Can I make Amish potatoes in a slow cooker?

Yes. Using dehydrated potato slices makes this version especially convenient because the potatoes cook directly in the creamy broth mixture.

Can I use vegetable broth instead of chicken broth?

Yes. Vegetable broth works well when you want a vegetarian-friendly version.

Can I add cheese?

Absolutely. Parmesan or sharp cheddar can be added during the final 30 minutes for a richer, cheesy potato side dish.

Can I make these potatoes ahead of time?

You can prepare them ahead and refrigerate the leftovers. Reheat thoroughly before serving, adding a small amount of broth or cream if the sauce needs loosening.

Are these good for a potluck?

Yes. The slow cooker makes them particularly convenient for gatherings because they can be served directly from the crock.