Crockpot Cheesy Potatoes
Crockpot Cheesy Potatoes are a creamy, cheesy slow cooker side dish made with tender potatoes, sharp cheddar, sour cream, and a savory cream soup base. Perfect for holidays, potlucks, and weeknight dinners with minimal prep.
Equipment
- 1 6-quart Slow Cooker (or 4-quart for smaller portions)
- 1 Large Mixing Bowl
- 1 Wooden Spoon or Silicone Spatula
- 1 Cutting Board and Sharp Knife (if using fresh potatoes)
- 1 Measuring Cups and Spoons
Ingredients
Main Ingredients
- 32 oz frozen diced hash browns or fresh diced potatoes, peeled
- 2 cups shredded sharp cheddar cheese divided in half
- 1 can cream of chicken soup 10.5 oz, substitute cream of mushroom for vegetarian
- 1 cup sour cream full-fat recommended
- 4 tbsp butter melted
- 1 small onion finely diced, or 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
Optional Toppings
- 2 tbsp chopped fresh chives
- 4 strips bacon cooked and crumbled
- extra shredded cheddar cheese for topping
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
- Combine the frozen hash browns, cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and pepper in a large mixing bowl.
- Stir in half of the shredded cheddar cheese until everything is evenly coated and mixed well.
- Pour the potato mixture into the prepared slow cooker and spread it out into an even layer.
- Sprinkle the remaining shredded cheddar cheese over the top of the potato mixture.
- Place the lid on the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
- Check the potatoes at the minimum cook time. They are done when they are fork-tender and the cheese is fully melted.
- Top with chopped chives, bacon crumbles, or extra cheese before serving hot directly from the crockpot.
Notes
Use full-fat sour cream and block cheddar cheese shredded at home for the creamiest result. Do not lift the lid during cooking. For a make-ahead option, mix all ingredients the night before, refrigerate, and pour into the crockpot in the morning.