Slow Cooker 4-Ingredient Amish Creamed Corn Potatoes

This is my go‑to side dish for nights when I’m staring into the fridge with no plan. Just four simple ingredients—potatoes, creamed corn, sour cream, and butter—come together in the slow cooker to make a cozy, creamy, slightly sweet potato dish. It tastes like something you’d find at a church potluck or in a Midwest grandma’s kitchen, but with almost no effort. Perfect for busy weekdays, holidays when the oven is full, or anytime you want comfort without babysitting a pot.

Serving Ideas

• Pair with roast chicken, meatloaf, pork chops, or skillet sausage.
• Great next to grilled brats in summer or pot roast in winter.
• Add a crisp salad or steamed green beans to balance the richness.
• Holds beautifully on the WARM setting—ideal for potlucks.

Slow Cooker Creamed Corn Potatoes (4 Ingredients)

Ingredients

Directions

1. Prep Potatoes
   Peel (or leave some skin for rustic texture) and dice into ½‑inch cubes.
2. Layer in Slow Cooker
   Place potatoes in a 4–6 quart slow cooker. Sprinkle with salt and pepper.
3. Add Cream & Butter
   Dollop sour cream over potatoes. Scatter butter pieces on top.
4. Pour Corn
   Pour creamed corn evenly over everything. Spread gently to cover.
5. Stir & Cook
   Stir to coat potatoes. Cover and cook:
   • LOW for 5–6 hours, or
   • HIGH for 2½–3½ hours, until potatoes are tender and mixture creamy.
6. Adjust Texture
   Stir well. Add more salt/pepper if needed. If too thick, stir in a splash of milk or sour cream. If too loose, cook uncovered on HIGH for 15–20 minutes.
7. Serve & Hold
   Serve warm straight from the slow cooker, or transfer to a dish. Keep on WARM for 1–2 hours, stirring occasionally.