My best friend convinced me to try this 3-ingredient viral hack and I am obsessed. It is intensely flavorful, incredibly tender, and tastes exactly like your favorite potato chip!

These slow cooker 3-ingredient sour cream and onion potatoes are what happen when classic potato-chip flavor meets weeknight ease. The idea is simple: russet potatoes simmer low and slow in a rich, tangy sour cream sauce that’s seasoned entirely with onion soup mix. The result is intensely flavorful, incredibly tender cubes of potato that taste uncannily like your favorite sour cream and onion potato chips—only in cozy, spoonable form. This “viral hack” has been floating around in various forms for years, but using the slow cooker gives the potatoes time to soak up every bit of that savory onion flavor while the sour cream transforms into a thick, clingy sauce.

Serve these potatoes hot, straight from the slow cooker or transferred to a warm serving dish. They’re wonderful alongside roast chicken, pork chops, or seared steak, and they play especially well with anything grilled thanks to their bold, chip-like seasoning. For a lighter plate, pair them with a crisp green salad dressed simply with lemon and olive oil. If you’re leaning into comfort food, add steamed green beans or roasted broccoli and a loaf of crusty bread to mop up any extra sauce. Leftovers reheat nicely and can be tucked into omelets, breakfast burritos, or served under a fried egg for a hearty brunch.

Servings: 6

3 pounds russet potatoes, peeled and cut into 1-inch cubes

Prepare the potatoes: Peel the russet potatoes and cut them into even 1-inch cubes. This size helps them cook through without falling apart and gives plenty of surface area for the sauce to cling to.

Layer in the slow cooker: Add the cubed potatoes to a 4- to 6-quart slow cooker, spreading them into an even layer so they cook uniformly.

Make the sour cream and onion sauce: In a medium bowl, stir together the sour cream and the dry onion soup and dip mix until completely combined. The mixture will be thick, speckled with dehydrated onion and green onion pieces, and quite salty and savory—that intensity is what will flavor the potatoes.

Combine potatoes and sauce: Spoon the sour cream and onion mixture over the potatoes in the slow cooker. Use a spatula to gently fold and toss until most of the potato cubes are coated. It’s fine if some spots are not perfectly covered; the sauce will loosen slightly as it warms and spread during cooking.

Slow cook until tender: Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork but still hold their shape. Avoid lifting the lid during the first couple of hours so the slow cooker can maintain steady heat.

Gently stir and thicken the sauce: Once the potatoes are tender, carefully stir from the edges toward the center to coat all the cubes in the thickened sour cream and onion sauce. The sour cream will have transformed into a glossy, rich coating that clings to the potatoes, dotted with rehydrated onion and green onion pieces.

Taste and adjust if needed: The onion soup mix is typically quite salty, so extra salt is rarely necessary. If you’d like a bit more tang, you can stir in an extra spoonful or two of sour cream at this point (this won’t change the core 3-ingredient method, just fine-tunes the flavor).

Serve: Transfer the potatoes to a serving bowl or plate, letting the thick white sauce drape over the soft cubes. Spoon over any extra sauce from the slow cooker so every serving is smothered. Serve hot while the potatoes are creamy and the flavors are at their most aromatic.

Because this recipe relies on only three ingredients, each one does a lot of work—and there’s room to tailor it to your kitchen and taste. For a slightly lighter texture, you can swap part of the sour cream for plain full-fat Greek yogurt; it will add a bit more tang and a touch more protein while keeping the thick, clingy sauce. If you prefer a looser, more spoonable sauce, stir in a splash or two of milk or cream during the last 30 minutes of cooking. For a deeper onion flavor, choose a soup mix that includes dehydrated green onion or chives; if your mix is more basic, you can garnish the finished dish with thinly sliced fresh green onions without changing the core 3-ingredient method. To mimic different potato-chip vibes, try using a roasted onion or onion-and-garlic style soup mix. If you need to hold the dish for a potluck, switch the slow cooker to WARM once the potatoes are tender and give them a gentle stir every 30 minutes to keep the sauce evenly distributed. Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave with a spoonful of water or milk to loosen the sauce if it has thickened too much.