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

Grease the slow cooker: Lightly coat the inside of your slow cooker with nonstick cooking spray or rub with a bit of butter. This helps keep the potatoes from sticking and makes cleanup much easier when you’re tired after dinner.

Prep the potatoes and aromatics: Peel the potatoes and cut them into roughly 1-inch chunks so they cook evenly. Thinly slice the onion and mince the garlic (if using fresh).

Layer the potatoes: Add the potatoes and sliced onion to the slow cooker. Sprinkle in the garlic, salt, pepper, smoked paprika, and dried thyme or Italian seasoning (if using). Toss everything gently with your hands or a spoon to distribute the seasonings.

Add the liquid base: In a small bowl or measuring cup, whisk together the broth, milk, and melted butter. Pour this mixture evenly over the potatoes in the slow cooker. If using shredded cheese, sprinkle it over the top of the potatoes.

Slow cook the potatoes: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are just fork-tender. The exact time will depend on your slow cooker and how full it is, so start checking toward the shorter end of the range.

Mix the cornbread batter: About 30 minutes before you want to eat, prepare the cornbread topping. In a medium bowl, stir together the cornbread mix, egg, and milk (or follow the package directions). Mix just until combined; it’s okay if it’s a little lumpy—overmixing can make it dense.

Add the cornbread layer: Once the potatoes are tender, quickly remove the slow cooker lid and give the potato mixture a gentle stir. Taste a small piece and adjust salt and pepper if needed. Then carefully spoon the cornbread batter over the top, spreading it out into an even layer. Try not to stir it into the potatoes; you want it to sit on top like a crust.

Finish cooking: Cover the slow cooker again and cook on HIGH for 1–1 1/2 hours, or until the cornbread is set in the center and a toothpick inserted into the cornbread portion comes out clean. Avoid lifting the lid during this time if possible, since that releases heat and can slow down the baking.

Rest and serve: Once the cornbread is cooked through, turn off the slow cooker and let the dish sit, covered, for about 5–10 minutes. This helps everything set up a bit. Scoop down through the cornbread to get both the fluffy topping and the creamy potatoes in each serving. Serve warm with your favorite toppings, like a little extra butter, shredded cheese, or hot sauce.

Make-ahead tip: You can peel and chop the potatoes and slice the onion the night before. Store them in an airtight container in the fridge (cover the potatoes with water to prevent browning, then drain before adding to the slow cooker in the morning). You can also whisk together the broth, milk, and seasonings ahead of time so you’re basically just dumping and going before work. Protein boost: Stir in 1–2 cups of cooked, crumbled bacon, diced ham, or cooked ground sausage before adding the cornbread topping. This turns the dish into more of a complete one-pot meal. Leftover rotisserie chicken also works really well here. Veggie-packed: Add 1–2 cups of frozen mixed vegetables (like peas, carrots, and corn) or frozen broccoli florets during the last hour of cooking the potatoes, just before adding the cornbread batter. This is an easy way to sneak in extra veggies without dirtying another pan. Cheesy upgrade: For extra comfort-food vibes, stir in an additional 1/2–1 cup of shredded cheddar or Colby Jack cheese into the potatoes right before topping with cornbread. A sprinkle of cheese on top of the cornbread in the last 10 minutes of cooking is also great if you like a cheesy crust. Spice it up: If your family likes a little heat, add a pinch of cayenne pepper or red pepper flakes to the potato mixture, or stir a small can of diced green chiles into the cornbread batter. A drizzle of hot sauce or a spoonful of salsa on top of each serving also wakes up the flavors. Lighter version: Use low-sodium broth and swap the whole milk for 2% or even unsweetened almond milk. You can also cut back on the cheese or skip it entirely. The dish will still be comforting and flavorful, just a bit lighter. Different cornbread mixes: Feel free to use a honey cornbread mix if you like a sweeter topping, or a gluten-free cornbread mix if needed for dietary reasons. Just follow the package directions for eggs and milk, then cook as directed. Crispier top option: If you like your cornbread a little more browned on top, you can carefully transfer the slow cooker insert (only if it’s oven-safe—check your manual) to the oven and broil for 2–3 minutes at the very end. Keep a close eye on it so it doesn’t burn.