Dump potatoes in broth in the slow cooker and get a meal so delicious your husband will be begging for more.

This slow cooker potatoes with cornbread recipe is one of those cozy, low-effort meals that feels like a hug at the end of a long workday. It’s inspired by the kind of church potluck food I grew up with in the Midwest—simple, hearty, and built around pantry staples. Think tender, buttery potatoes simmered all day in a creamy, savory sauce, then topped with a golden, slightly sweet cornbread layer that soaks up all the flavor. It’s the kind of dish you can throw together in the morning before work, let the slow cooker do its thing, and then walk into a house that smells like you’ve been cooking for hours. This is perfect for busy weeknights, lazy Sundays, or those nights when you want comfort food without babysitting the stove.

This slow cooker potatoes with cornbread is pretty much a meal on its own, but a few simple sides make it feel extra complete. A crisp green salad with a tangy vinaigrette balances the richness really well, or you can do simple steamed green beans or roasted broccoli if you want more veggies without extra effort. If you’re feeding a crowd, add some sliced smoked sausage, pulled chicken, or a pot of chili on the side so everyone can build their own bowls around the potatoes and cornbread. A little sour cream, hot sauce, or shredded cheese on top also goes a long way. And if you’re like me and love a good “breakfast for dinner” moment, this pairs surprisingly well with scrambled eggs and fruit for a cozy weekend brunch.

2 1/2 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
1 small yellow onion, thinly sliced
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
2 tablespoons butter, melted (plus extra for greasing the slow cooker)
1 1/2 cups shredded cheddar cheese (optional but delicious)
1 cup chicken or vegetable broth
1 cup milk (whole or 2%)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for a little depth)
1/2 teaspoon dried thyme or Italian seasoning (optional)
1 (8.5-ounce) box cornbread mix (such as Jiffy or similar)
1 large egg (for the cornbread mix, or as directed on package)
1/3 cup milk (for the cornbread mix, or as directed on package)
Nonstick cooking spray or butter for greasing the slow cooker