Amish Buggy Wheel Potatoes Slow Cooker. This cozy slow cooker dish is a fun twist on old-fashioned Amish potatoes. With just four simple things from your kitchen, you get soft, cheesy, creamy potatoes that taste like they cooked all day — because they did!
This easy slow cooker recipe is my simple version of the old Amish “buggy wheel” potatoes that people used to bring to church dinners and farm get-togethers. It’s perfect for tired days when you just want something good without a lot of work. You don’t have to scrub, peel, or cut anything — just open two cans, dump them in the pot, and let four everyday ingredients do all the cooking for you. When dinner time comes around, those plain canned potato slices turn soft and creamy on the edges, almost like someone spent all afternoon watching over them on the stove. This is the kind of warm, simple food that feels just like home.
These potatoes go great next to a pan-fried pork chop, a Sunday pot roast, or a nice baked ham. Throw in a green veggie on the side — like buttered peas, green beans, or a simple salad — to balance out all that creaminess. They also taste wonderful next to meatloaf or roasted chicken. Don’t waste the yummy sauce at the bottom — spoon it right over your meat! If you’re feeding a big group, just switch the pot to “warm” and let everyone serve themselves. Put out some dinner rolls or cornbread and you’ve got a full meal.
Servings: 4–6
Ingredients
- 2 cans (15 ounces each) sliced white potatoes, drained really well
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup shredded mild cheddar cheese, loosely packed
- 2 tablespoons salted butter, cut into small chunks
Amish Buggy Wheel Potatoes Slow Cooker
Amish Buggy Wheel Potatoes: Directions
- Lightly butter the inside of a 3- to 4-quart slow cooker, or give it a quick spray, so the potatoes don’t stick to the bottom.
- Drain your canned potato slices really well. Layer them in the bottom of the slow cooker, slightly overlapping each other like shingles on a roof — when you look down from the top, they should look a little like a wagon wheel.
- In a small bowl, stir the condensed cream of mushroom soup to loosen it up a little. Do not add any water or milk — use it straight from the can so it stays nice and thick.
- Spoon that thick soup right over the top of your layered potatoes. Spread it around gently with the back of your spoon so most of the slices get a light coat. It doesn’t have to be perfect — it will spread out and settle as it cooks.
- Sprinkle the shredded cheddar cheese evenly over the soup-covered potatoes.
- Drop the little butter pieces on top of the cheese, spreading them around so they melt down over everything as it cooks.
- Put the lid on the slow cooker. Cook on LOW for 3 to 4 hours, or on HIGH for about 2 hours — until the potatoes are hot all the way through, the cheese is all melted, and you can see little bubbles around the edges.
- When it’s done, switch to WARM if you’re not eating right away. When you serve it, scoop from the bottom so everyone gets plenty of potatoes AND that creamy, cheesy sauce. Serve it hot right out of the pot and enjoy!