This slow cooker 3-ingredient Amish potato and sauerkraut is the kind of old-fashioned spring side dish my Amish neighbor grew up with: simple pantry staples, lots of comfort, and big tangy flavor. It sounds a little strange if you didn’t grow up eating sauerkraut with potatoes, but the buttery, slightly caramelized edges and that mellow, addictive tang make it one of those dishes you keep sneaking bites of straight from the slow cooker. It’s perfect for busy weeknights or holiday dinners when you want something hands-off that still tastes like it simmered on Grandma’s stove all afternoon.
Serve this tangy potato and sauerkraut hot right from the slow cooker with a knob of extra butter on top. It’s wonderful alongside simple roasted or grilled meats like ham, pork chops, or smoked sausage, but it also works as a hearty vegetarian side with a green salad and some crusty bread to soak up the buttery juices. For a spring table, pair it with roasted carrots, steamed green beans, or a big bowl of fresh fruit salad to balance the richness and tang.
Slow Cooker Amish Potato and SauerkrautServings: 6
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
24 ounces sauerkraut with juices (about 3 cups), drained just lightly
6 tablespoons unsalted butter, cut into small cubes, plus more for serving if desired
1/2 teaspoon kosher salt, or to taste (optional, depending on sauerkraut)
1/4 teaspoon black pepper, or to taste (optional)
Directions
Prep the potatoes by peeling them and cutting into evenly sized 1 1/2-inch chunks so they cook at the same rate and get tender without falling apart.
Lightly drain the sauerkraut in a colander, pressing very gently with the back of a spoon. You want to remove just a bit of the excess liquid but still keep plenty of brine so the potatoes soak up that tangy flavor.
Grease the inside of a 4- to 6-quart slow cooker with a little butter to help prevent sticking and promote those slightly caramelized edges.
Layer half of the potato chunks in the bottom of the slow cooker. Scatter half of the sauerkraut evenly over the potatoes, then dot with half of the butter cubes.
Repeat with the remaining potatoes, then the rest of the sauerkraut, and finally the remaining butter cubes on top. If using, sprinkle with salt and pepper, keeping in mind that sauerkraut can already be quite salty.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the sauerkraut strands are soft and lightly golden around the edges.
Once done, gently stir everything together right in the slow cooker so the buttery sauerkraut coats the potatoes. Some pieces will break a bit and that’s okay—this helps create a creamy, rustic texture with little caramelized bits throughout.
Taste and adjust seasoning with a little more butter, salt, or pepper if needed. Serve hot straight from the slow cooker, making sure to spoon some of the buttery sauerkraut over each portion of potatoes.
Variations & Tips
To keep this true to its 3-ingredient Amish roots, the base recipe uses only potatoes, sauerkraut, and butter, with salt and pepper as optional pantry extras. For more protein, you can tuck a few pieces of smoked sausage, kielbasa, or diced ham in with the potatoes before cooking—just keep in mind this will add salt, so taste before adding extra. If you like a slightly sweeter balance to the tang, stir in 1 to 2 teaspoons of brown sugar or a small handful of sliced onions at the start. For a vegetarian version, stick with butter as written; for a dairy-free option, use a plant-based butter that is labeled for cooking and has a high enough fat content to handle the slow cooker heat. Food safety tips: Always refrigerate sauerkraut and potatoes promptly; don’t leave this dish at room temperature for more than 2 hours. If using meat as an add-in, make sure it reaches a safe internal temperature (165°F for leftovers or pre-cooked meats when reheated) and avoid cross-contamination by using clean utensils and cutting boards. Leftovers should be cooled quickly, stored in an airtight container in the refrigerator, and eaten within 3 to 4 days. Reheat thoroughly until steaming hot before serving.
