Dump this bottled Italian dressing and only 2 more ingredients over potatoes in the slow cooker for a simple, cozy side with a built-in veggie.

This is one of those cozy, no-fuss slow cooker recipes that feels like a hug at the end of a long day. These 3-ingredient Italian potatoes and green beans are inspired by those old-school church potlucks where someone always showed up with a big pan of veggies drenched in zesty Italian dressing. The salad dressing does all the heavy lifting here—seasoning the potatoes, tenderizing the green beans, and creating a flavorful little sauce as everything cooks together. It’s the kind of dish you can toss in the slow cooker before work or school, forget about, and then come home to a warm, family-friendly side that smells like Sunday dinner.

These Italian potatoes and green beans are hearty enough to sit next to just about any main dish. They pair especially well with roasted or grilled chicken, Italian sausage, meatloaf, or a simple baked pork chop. If you want to keep things extra easy, serve them with rotisserie chicken and a loaf of crusty bread to soak up the juices from the slow cooker. For a lighter meal, you can scoop them into a bowl and top with a sprinkle of Parmesan and some sliced cherry tomatoes. They also make a nice addition to a potluck table alongside pasta salad, garlic bread, or a simple green salad.

1 1/2 pounds baby potatoes (red, yellow, or a mix), halved if large
1 pound fresh green beans, trimmed
1 cup Italian salad dressing (bottled, zesty or regular, your favorite brand)

Prepare the vegetables: Rinse the baby potatoes and pat them dry. If any are larger than bite-size, cut them in half so they cook evenly. Rinse and trim the ends off the green beans.

Layer in the slow cooker: Add the potatoes to the bottom of a 4- to 6-quart slow cooker. Place the green beans on top of the potatoes.

Add the dressing: Pour the Italian salad dressing evenly over the potatoes and green beans, making sure most of the veggies get a little coating. Give everything a gentle toss if needed, but it’s fine if it’s not perfectly mixed.

Cook: Cover the slow cooker with the lid and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 1/2 hours, until the potatoes are fork-tender and the green beans are as soft as you like them.

Finish and serve: Once cooked, gently stir the potatoes and green beans so they’re coated in the flavorful juices. Taste and, if desired, add a pinch of salt or pepper. Spoon into a serving bowl and drizzle a little of the cooking liquid over the top before serving warm.

• Extra flavor (still simple): If you don’t mind bending the 3-ingredient rule a bit, add 1–2 minced garlic cloves or 1 teaspoon of Italian seasoning to deepen the flavor. A sprinkle of grated Parmesan or Romano cheese right before serving also makes this feel a little more special. • For picky eaters: If your kids are unsure about green beans, you can use half green beans and half carrot coins so there’s a sweeter veggie in the mix. You can also cut the potatoes smaller so they get extra soft and almost buttery, which tends to be a hit with little ones. • Make it a full meal: Add fully cooked sliced Italian sausage, diced ham, or shredded rotisserie chicken during the last 30 minutes of cooking to warm through. This turns the dish into an easy one-pot supper. • Different veggies: Swap the green beans for broccoli florets or cauliflower for the last 1 1/2–2 hours of cooking (they’ll get too soft if they go the whole time). You can also use frozen green beans; just add an extra 30 minutes of cook time on LOW. • Lighter option: Use a light or fat-free Italian dressing if you’re watching calories. If it seems a little less flavorful, add a squeeze of lemon juice at the end to brighten everything up. • Make-ahead tip: You can prep the potatoes and green beans the night before and store them in a zip-top bag in the fridge. In the morning, just dump them into the slow cooker, pour on the dressing, and you’re ready to go.