My aunt made this stretchy dinner every spring when money was tight. Her whole family thought it was a treat and now my kids ask for it weekly.

Every spring when I was a young mother and the money ran thin between paychecks, my sister-in-law would pull out her old slow cooker and make this humble potato and pea supper. She called it her “stretchy dinner” because it could feed a tableful of kids and a couple of hungry adults on almost nothing, and everyone still went to bed smiling. It’s built on four simple pantry ingredients, cooks itself in the slow cooker, and somehow tastes like more than the sum of its parts—tender potatoes, sweet canned peas, and a light buttery broth that soaks into everything. These days, my grandkids ask for it like it’s a special treat, and I smile because I remember when this little pot of potatoes and peas helped us through some very lean springs.

Serve this straight from the slow cooker in deep bowls, making sure everyone gets plenty of potatoes, peas, and that buttery broth. It’s lovely with sliced white or wheat bread, biscuits, or cornbread to mop up the juices. If you have it, a simple side of sliced fresh tomatoes or a small green salad brightens the plate, but on tight nights, just a sprinkle of black pepper and maybe a spoonful of grated cheese on top is plenty. A glass of milk or iced tea fits right in with this old-fashioned, comforting meal.

Servings: 4–6

2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

Lightly grease the inside of a medium slow cooker (about 4–6 quarts) with a bit of butter or cooking spray to help prevent sticking.

Place the peeled, 1-inch potato chunks into the bottom of the slow cooker in an even layer. This helps them cook evenly and stay tender without falling apart.

Pour the chicken broth evenly over the potatoes. The broth should come most of the way up the sides of the potatoes but not completely cover them; this gives you that light, brothy base rather than a soup.

Dot the top of the potatoes with the small pieces of salted butter, spacing them out so the butter melts down through the potatoes as they cook.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2½–3 hours, until the potatoes are very tender when pierced with a fork but still hold their shape. Avoid lifting the lid too often so the potatoes cook evenly.

Once the potatoes are tender, gently stir them just enough to coat them in the buttery broth, being careful not to mash them. Taste a small piece and adjust the seasoning with a little salt if needed, keeping in mind that the broth and butter already add some salt.

Add the drained and rinsed canned peas to the slow cooker, scattering them over the potatoes. Very gently fold the peas into the potatoes and broth so they’re mixed but the potatoes remain in chunks.

Cover again and cook on LOW for another 20–30 minutes, just until the peas are heated through and everything is hot and cozy. The peas should stay bright green, and the broth will be light and buttery with soft, tender textures throughout.

Give the potatoes and peas one last gentle stir, taste and adjust salt if necessary, then ladle into bowls, making sure each serving gets plenty of broth. Serve hot right from the slow cooker.

If you’d like to stretch this meal even further, you can add up to 1 more pound of potatoes and a splash more broth; just be sure the slow cooker isn’t filled above the manufacturer’s recommended level. For a richer flavor, you can stir in an extra tablespoon of butter at the end or add a small splash (2–3 tablespoons) of milk or cream right before serving, but do not add dairy at the beginning of cooking in the slow cooker, as it can curdle over long heat. If you prefer a completely meatless version, use vegetable broth instead of chicken broth. For a little more seasoning on days you’re not counting pennies as closely, sprinkle in a pinch of garlic powder, onion powder, or dried parsley when you add the broth. A handful of shredded cheddar or Colby on top of each bowl turns this into more of a cheesy comfort dish. You can also mash some of the potatoes gently with a spoon at the end if you like a thicker, stew-like texture. FOOD SAFETY TIPS: Always rinse canned peas before using to remove excess sodium. Keep the slow cooker covered while cooking and follow the time and temperature guidelines so the food stays in the safe zone; do not leave it on the “warm” setting for more than 2–3 hours after cooking. Refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly until steaming hot before serving. Discard any leftovers that have sat at room temperature too long or have an off smell or appearance.