Dump frozen O'Brien potatoes in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

These 5-ingredient slow cooker Memorial Day spuds are my kind of holiday cooking: you literally dump frozen O’Brien potatoes into the slow cooker, add four pantry-friendly ingredients, flip the switch, and walk away. O’Brien potatoes—those diced potatoes with peppers and onions—likely originated as a diner side in the early 20th century, and they’re a wonderful shortcut when you want flavor without a lot of chopping. This version leans into creamy, cheesy comfort food that can sit happily on the buffet while everyone grazes. It’s ideal for backyard gatherings when the grill is busy and you need a hands-off, crowd-pleasing side that tastes like you fussed far more than you did.

Serve these slow cooker spuds straight from the crock on warm, sprinkled with a little extra shredded cheese and sliced green onions if you like. They’re perfect next to grilled burgers, brats, hot dogs, or BBQ chicken, and they’re hearty enough to stand in for both potatoes and a cheesy casserole on the plate. A crisp green salad or simple coleslaw balances the richness, and a tangy pickle tray or grilled vegetables adds nice contrast. Leftovers reheat well for breakfast alongside eggs and bacon the next morning.

Servings: 8

1 (32-ounce) bag frozen O’Brien potatoes (do not thaw)

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking.

Dump the frozen O’Brien potatoes straight into the bottom of the slow cooker, spreading them into an even layer. They should still be completely frozen when they go in.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, and the kosher salt until smooth and evenly combined.

Pour the soup and cheese mixture over the frozen potatoes in the slow cooker. Use a spatula to gently fold and stir until the potatoes are well coated, being careful not to mash them.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender and the mixture is hot and bubbly around the edges. Avoid lifting the lid frequently, as that releases heat and can lengthen cooking time.

Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let sit on LOW or the WARM setting for about 10 to 15 minutes, just until the cheese on top is melted.

Taste and adjust seasoning with a bit more salt if needed. Spoon the potatoes into a serving bowl or serve directly from the slow cooker on the WARM setting to keep them creamy and hot on your Memorial Day buffet.

For a bit of smoky depth, stir 4 to 6 slices of cooked, crumbled bacon into the potatoes during the last 30 minutes of cooking, or add 1/2 teaspoon smoked paprika to the soup mixture. If you prefer a vegetarian version, swap the cream of chicken soup for cream of mushroom or cream of celery. You can also change up the cheese: try a blend of cheddar and Monterey Jack, or use pepper jack for a gentle kick. For extra richness, stir in 2 tablespoons of softened cream cheese with the sour cream. If your crowd likes a little heat, add a pinch of cayenne or a few dashes of hot sauce to the sauce before mixing with the potatoes. Food safety tips: Keep the potatoes frozen until you’re ready to add them to the slow cooker; do not let them sit out at room temperature for long. Use a slow cooker that is at least half full but not more than about three-quarters full so it comes up to temperature quickly and cooks evenly. Always cook these potatoes on LOW or HIGH as directed, not on a keep-warm setting from the start, to ensure they pass through the food danger zone (40°F to 140°F) in a timely manner. Once cooked, don’t leave the slow cooker on the WARM setting for more than 2 to 3 hours; refrigerate leftovers promptly in shallow containers and reheat them to at least 165°F before serving again.