These slow cooker creamed corn potatoes are soft, creamy, a little sweet from the corn, and easy enough for busy nights. Everything cooks together in the Crock-Pot, so you get a cozy side dish with almost no fuss. You’re going to love them with meatloaf, roast chicken, pork chops, or grilled brats.
Why You’ll Love It
- No boiling required — everything goes straight into the slow cooker, and the potatoes cook right in the creamy corn mixture.
- Hands-off cooking — keep them on WARM while the rest of dinner runs late.
- Cozy without being too rich — the creamy potatoes and sweet corn make a comforting side dish.
- Frees up the oven — perfect when rolls, casseroles, and everything else need space.
Ingredient Notes
Use russet or Yukon Gold potatoes here. Russets soften up beautifully and make the finished dish a little fluffier, while Yukon Golds are naturally buttery and hold their shape a bit more. I use whichever bag looks decent at the store. Some weeks the produce department is a dream, other weeks it looks like the potatoes have been through a minor war.
Creamed corn is important—not regular whole-kernel corn. The creamy sauce in canned creamed corn is what gives this dish its sweet, silky texture. I usually buy the store brand, because I honestly cannot tell enough difference to justify paying extra. Maybe someone can. That person is not me.
Full-fat sour cream gives the best flavor, but you can swap part of it for plain Greek yogurt if that is what you have. I’ve done it. It works. I still prefer sour cream, though. Life is short, and sour cream is one of the nicer things about it.
The butter should be unsalted since you’re adding kosher salt separately. If all you have is salted butter, use it and just go easy on the added salt until you taste at the end. This is not a chemistry exam.
Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and diced into roughly 1/2-inch cubes; leave a little peel on if you like that rustic look—I do sometimes, despite complaining about it the first time I tried it
- 2 (14.75-ounce) cans creamed corn
- 1 cup sour cream, regular full-fat is my preference
- 4 tablespoons unsalted butter, cut into small pieces, though “small” is a fairly flexible term in my kitchen
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Instructions
Peel the potatoes if you want them fully smooth and old-fashioned, then dice them into roughly 1/2-inch cubes. Try to keep the pieces fairly close in size so you don’t wind up with a few stubborn chunks and a few that have gone completely to mush. I say this from experience, unfortunately.
Put the raw diced potatoes into a 4- to 6-quart slow cooker and spread them out as evenly as you can. Sprinkle the 1 teaspoon kosher salt and the black pepper over the potatoes. No need to fuss over every cube; it all gets stirred together in a minute.
Dollop the sour cream over the potatoes, then scatter the butter pieces across the top. I used to stir at this point because apparently I enjoy creating extra dishes and work for myself, but you really do not have to yet.
Pour both cans of creamed corn evenly over everything. Use a spoon or spatula to spread it around so most of the potatoes are covered. It looks a little odd at this stage, I’ll admit. Like something from a Midwestern casserole cookbook. But hang in there.
Gently stir the potatoes, creamed corn, sour cream, and butter together until the potatoes are coated and there are no big dry patches hiding around the edges. It does not need to look perfectly blended—this is dinner, not grout.
Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the mixture is thick and creamy. Try not to keep lifting the lid to check on them. Every time you do, you let out heat and add cooking time. I know this, yet I still peek. Human nature is a nuisance.
Once the potatoes are tender, stir everything well and taste for salt and pepper. If they seem thicker than you like, stir in a small splash of milk or an extra spoonful of sour cream. If they seem a little loose, leave the lid off, set the cooker to HIGH, and let them thicken for another 15 to 20 minutes.
Serve the potatoes right from the slow cooker, or spoon them into a serving bowl if you are feeling civilized. Keep them on WARM for up to 1 to 2 hours if dinner is delayed, stirring once in a while so the edges do not overcook.
Variations
Shredded cheddar can be stirred in during the last 15 or 20 minutes, usually somewhere between 1/2 cup and a full cup. Green onions over the top make them look much prettier than the plain version. I support it, although green onions have a way of rolling off the cutting board and onto the floor, where they are immediately discovered by the dog.
Cooked crumbled bacon is wonderful stirred in at the end, or you can add about 1/2 teaspoon smoked paprika with the salt and pepper for a little smoky flavor. I made a version once with too much paprika—more than a teaspoon, I think—and the whole thing tasted faintly like a campfire had fallen into it. Not terrible, but not the gentle potato situation I was after.
If you need to feed more people, add up to 1 extra pound of diced potatoes along with a splash of milk or cream, then taste and adjust the salt at the end. The first time I stretched it, I forgot the extra liquid and wondered why my slow cooker looked like it was holding a cement project. Still edible. Barely.
Storage & Reheating
Leftovers keep in a covered container in the refrigerator for about 3 to 4 days. They do thicken up quite a bit once chilled, which is normal. Add a splash of milk when reheating them in the microwave or in a saucepan over low heat, then stir until creamy again.
I actually like these the next day with a fried egg on top for lunch. That may sound like one of those things people say on the internet, but I mean it.
I would not freeze them if you can help it. Potatoes and sour cream sauces tend to get grainy and watery after freezing, and I have enough disappointments in my life without thawed potato casserole being one of them.
Final Notes
These slow cooker creamed corn potatoes have become one of those recipes I make without really thinking about it. The kind you pull out when the day has been long, everybody is circling the kitchen asking when dinner is, and you need something that feels like you tried harder than you did.
There is comfort in that, I think. Not every meal has to be a project. Sometimes it can just be potatoes softening quietly under a lid while you answer emails, fold towels that will somehow be back on the floor tomorrow, or sit down for five whole minutes with a cup of coffee gone lukewarm.
And if someone asks for the recipe, you can tell them it’s practically nothing. They may not believe you. Let them wonder a little.
Slow Cooker Amish Creamed Corn Potatoes
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 pounds russet or Yukon Gold potatoes Peeled and diced into roughly 1/2-inch cubes; leave some peel on if desired
- 2 14.75-ounce cans creamed corn
- 1 cup sour cream Full-fat preferred
- 4 tablespoons unsalted butter Cut into small pieces
- 1 teaspoon kosher salt Plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Peel the potatoes if desired, then dice them into roughly 1/2-inch cubes, keeping the pieces as close in size as possible.
- Place the raw diced potatoes in a 4- to 6-quart slow cooker and spread them evenly, then sprinkle the kosher salt and black pepper over the top.
- Dollop the sour cream over the potatoes and scatter the butter pieces across the top.
- Pour both cans of creamed corn evenly over the potatoes, sour cream, and butter, spreading it around so most of the potatoes are covered.
- Gently stir everything together until the potatoes are coated and no large dry patches remain.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are very tender and the mixture is thick and creamy.
- Stir well and taste for salt and pepper; if the mixture is too thick, add a small splash of milk or an extra spoonful of sour cream, or leave the lid off and cook on HIGH for 15 to 20 minutes if it is too loose.
- Serve directly from the slow cooker or transfer to a serving bowl, and keep on WARM for up to 1 to 2 hours, stirring occasionally.
