Slow Cooker Creamed Corn Potatoes 4-Ingredient… Pour creamed corn over raw chopped potatoes, mixed with 2 easy add-ins, in your slow cooker. It makes a super creamy side dish. I use it every time when I’m not sure what to make!
Creamy slow cooker potatoes swim in sweet creamed corn, tangy sour cream, and melty butter for a cozy side dish. Just dump raw spuds in, pour corn over, and let it bubble low and slow. Tender bites with zero fuss – perfect family win for busy nights or potlucks. Amish-simple magic!
Slow Cooker Creamed Corn Potatoes 4-Ingredient
(Like old Amish style – serves 6 kids or grown-ups!)
What You Need
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2 pounds potatoes (like russet or yellow ones), skins off, chopped into small 1/2-inch pieces
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2 cans (14.75 oz each) creamed corn
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1 cup sour cream
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4 tablespoons butter, cut into tiny bits
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1 teaspoon salt (add more if you want)
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1/2 teaspoon black pepper
Slow Cooker Creamed Corn Potatoes 4-Ingredient
Slow Cooker Creamed Corn Potatoes Making Steps
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Get potatoes ready: Take off the skins (or leave some for fun texture). Chop into same-size small cubes so they all cook nice and even – no mushy or hard ones!
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Put potatoes in cooker: Dump raw chopped potatoes in a 4-6 quart slow cooker. Spread flat. Shake on salt and pepper all over.
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Add the other 2 things: Plop sour cream on top. Scatter butter bits next. No mixing yet!
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Pour on creamed corn: Open cans and pour creamed corn over everything. Use a spoon to spread it so potatoes get covered. This makes it all creamy like magic!
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Mix it up: Stir gently with a big spoon till potatoes wear a coat of corn and cream. No dry spots!
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Cook slow: Put lid on. Cook LOW 5-6 hours or HIGH 2.5-3.5 hours. Potatoes should be soft when poked with fork. Sauce gets thick and yummy. Don’t peek too much!
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Fix taste and goop: Stir well. Taste – add salt/pepper if bland. Too thick? Add milk splash. Too runny? Cook lid-off on HIGH 15-20 min.
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Eat or wait: Scoop right from cooker or to a bowl. Not ready? Set to WARM up to 1-2 hours, stir now and then.