Ingredients:2 lbs potatoes (Yukon gold or red), peeled and sliced1 medium onion, thinly sliced1 can (10.5 oz) cream of mushroom soup (or cream of chicken)1 packet dry onion soup mix1/2 cup sour cream1/4 cup butter, meltedSalt & pepper to tasteOptional: chopped fresh parsley or chives for garnishInstructions:Prep the Crockpot:Lightly grease the slow cooker insert with non-stick spray or butter.Layer Ingredients:Layer half the sliced potatoes, then half the onions. Repeat with the rest.Mix Sauce:In a bowl, combine the cream of soup, onion soup mix, sour cream, melted butter, and a pinch of salt and pepper. Mix well.Pour & Cook:Pour the mixture over the potatoes and onions. Use a spoon to gently spread it out.Slow Cook:Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes are fork-tender.Serve:Stir gently before serving. Garnish with parsley or chives if desired.Tips:Add shredded cheddar cheese during the last 30 minutes for a cheesy version.Goes great with meatloaf, baked chicken, or pork chops!
Slow Cooker Amish Savory Onion Potatoes
