Pour raw diced potatoes in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker savory spring potatoes recipe is exactly what I lean on during busy workweeks: minimal prep, cozy flavors, and a dinner my family happily devours. You literally pour raw diced potatoes into the slow cooker, add just three more everyday ingredients, flip it on, and walk away. By the time you’re home from work or done running errands, you’ve got tender, buttery, herb-kissed potatoes that taste like you fussed over them, even though you absolutely did not. It feels very Midwestern potluck–friendly, but with that fresh spring vibe thanks to the herbs.

These savory spring potatoes are hearty enough to be the star of a simple meal with a green salad and rotisserie chicken or grilled sausage. They’re also perfect alongside baked or grilled fish, pork chops, or a seared steak. I like to scoop them into bowls and top with a fried or soft-boiled egg for an easy “breakfast for dinner” situation. Add a side of roasted asparagus or steamed green beans to keep things light and springy, and if you have leftovers, they reheat well next to scrambled eggs the next morning.

Servings: 4

2 pounds raw potatoes, diced into 1/2-inch pieces (Yukon gold or red potatoes work best)

Lightly spray or grease the inside of your slow cooker to help prevent sticking and make cleanup easier.

Pour the raw diced potatoes into the bottom of the slow cooker, spreading them into an even layer so they cook evenly. The potatoes should match a close-up view of raw diced potatoes covering the bottom of the slow cooker.

In a small bowl or measuring cup, whisk together the melted butter, dry ranch seasoning mix, and chicken broth until the seasoning is mostly dissolved and the mixture looks smooth.

Pour the butter–ranch–broth mixture evenly over the potatoes in the slow cooker, gently tossing with a spoon or spatula just until all the potatoes are lightly coated.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork.

Once cooked, give the potatoes a gentle stir to redistribute the buttery seasoning. Taste and add a pinch of salt or black pepper if needed, depending on how salty your ranch packet is.

Serve the savory spring potatoes hot straight from the slow cooker, spooned into bowls or onto plates, making sure to drizzle any extra seasoned butter from the bottom over the top.

For a lighter version, you can swap half of the butter for olive oil while keeping the same easy pour-and-go method. If you prefer a vegetarian option, use vegetable broth instead of chicken broth. To lean into the spring theme, stir in 2 to 3 tablespoons of chopped fresh herbs (like parsley, chives, or dill) right before serving; the heat from the potatoes will wake up the herbs without wilting them too much. For extra richness, sprinkle a small handful of shredded cheddar or Parmesan over the hot potatoes, cover the slow cooker again for 5 minutes, and let it melt. If your family likes a little crunch, you can finish individual servings with crispy bacon bits or toasted breadcrumbs. And if you’re planning ahead, dice the potatoes the night before, store them in water in the fridge to keep them from browning, then drain and pat dry in the morning before you pour them into the slow cooker with the other three ingredients.