Crockpot Cheesy Potatoes

Why You’ll Love This Recipe

• It’s incredibly easy: dump the ingredients in the slow cooker and let it do the work.
• The potatoes become tender and creamy without you tending the oven.
• The cheesy, rich sauce makes it feel like an indulgent dish, yet it works as a side for weeknights or gatherings.
• You can customize it with mix-ins like bacon, onions, or veggies to suit your taste.
• Because it’s made in a crockpot, your oven stays free for the main course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen diced potatoes (or fresh diced potatoes)
• Cream of chicken soup (or cream of mushroom or other creamy soup)
• Sour cream
• Shredded cheddar cheese (or cheese blend)
• Butter
• Onion (diced)
• Garlic salt or garlic powder
• Salt & pepper
• Optional: bacon bits, diced bell pepper, green onions, other cheese varieties

Directions

1. Lightly spray the inside of your slow cooker (crockpot) with non-stick cooking spray or use a liner.
2. Place the frozen diced potatoes (or fresh diced potatoes) in the slow cooker.
3. In a separate bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, garlic salt (or garlic powder), salt and pepper.
4. Pour this mixture over the potatoes and stir to coat evenly.
5. Stir in part of the shredded cheese (reserve some for topping later).
6. Cover and cook on LOW for about 4 to 6 hours, or on HIGH for about 2 to 4 hours, until the potatoes are tender.
7. Once the potatoes are cooked through, sprinkle the remaining shredded cheese on top. Cover again and allow the cheese to melt (about 10-15 minutes).
8. If desired, stir in optional add-ins (like cooked bacon bits or green onions) just before serving.
9. Serve hot as a hearty side dish.

Servings and timing

• Serves about 8 people, depending on portion size.
• Prep time: ~10 minutes.
• Cook time: ~4-6 hours on LOW (or ~2-4 hours on HIGH).
• Total time: ~4 h 10 min to ~6 h 10 min (depending on your slow cooker).

Variations

• Use fresh peeled and diced potatoes rather than frozen; just allow extra time for cooking.
• Swap the cream of chicken soup for cream of mushroom or cream of celery to suit dietary preferences or make it vegetarian-friendly.
• Add cooked bacon, diced bell peppers, mushrooms, or green onions for extra flavour and texture.
• Use a mix of cheeses: cheddar + Monterey jack, or add pepper jack for a spicy twist.
• For a lighter version: use reduced-fat sour cream and less cheese, or substitute plain Greek yogurt for some sour cream.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat: place in a microwave-safe dish and heat until warmed through, or transfer to an oven-safe dish, cover with foil, and warm at ~325 °F (160 °C) until hot.
• Freezing is possible: once cooled, freeze in a freezer-safe container for up to 2-3 months; thaw overnight in the refrigerator and reheat gently.

FAQs

Can I use shredded hash browns instead of diced potatoes?

Yes — you can. However, shredded potatoes cook faster and may become softer or more mushy than diced cubes. If using shredded hash browns, reduce the cook time accordingly.

Do I have to use cream of chicken soup?

No — you can use another cream-style soup (like cream of mushroom or cream of celery) if you prefer or need a vegetarian option.

What size slow cooker should I use?

A 4- to 6-quart slow cooker works well. Ensure the mixture fills no more than about two-thirds of the insert so it cooks evenly.

How do I prevent the top layer from becoming watery or soft?

After cooking, removing the lid and allowing the top to set (with just a little residual heat) helps. Also sprinkling the last bit of cheese and letting it melt under the lid produces a better texture rather than stirring constantly.

Can I prepare this ahead of time?

Yes — you can assemble the mixture in the slow cooker insert, refrigerate until ready, then cook when you’re ready to serve. Make sure the insert is cooled before refrigerating.

Is there a way to get a crispier top like a baked version?

Yes — once the slow cooker portion is done, transfer to a lightly greased baking dish, sprinkle extra cheese or breadcrumbs, and broil for a few minutes in the oven to get a crisp top.

What side dishes go well with this?

This dish itself is a hearty side. It pairs well with grilled chicken, roasted meats, green salad, steamed vegetables, or a light soup for a full meal.

Can I make this gluten-free?

Yes — ensure the cream of soup you use is certified gluten-free. The rest of the ingredients (potatoes, cheese, sour cream) are naturally gluten-free.

Why does the cheese sometimes separate or the sauce become oily?

Using pre-shredded cheese with anti-caking agents sometimes results in less smooth melt. Grating cheese fresh or using a quality melting cheese helps. Also avoid overheating — once potatoes are tender, reduce heat or switch to “keep warm” to prevent oil separation.

Conclusion

Crockpot Cheesy Potatoes offer creamy, cheesy comfort with minimal effort, freeing up your oven and giving you one less thing to worry about. Whether for a family dinner, holiday gathering, or potluck, this dish delivers big flavour and easy preparation. Customize it with your favourite add-ins and enjoy!

Crockpot Cheesy Potatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, cheesy slow cooker potato side dish made with diced potatoes, sour cream, cheddar cheese, and a creamy soup base. It’s a comforting, hands-off recipe perfect for holidays, potlucks, or everyday meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 32 oz (900 g) frozen diced potatoes (or fresh diced potatoes)
• 1 can (10.5 oz / 300 g) cream of chicken soup (or cream of mushroom/celery)
• 1 cup sour cream
• 2 cups shredded cheddar cheese (divided)
• 1/2 cup butter, melted
• 1 small onion, diced
• 1/2 tsp garlic salt or garlic powder
• Salt and pepper, to taste
• Optional: 1/2 cup cooked bacon bits, 1/2 cup diced bell pepper, sliced green onions, or mixed cheese varieties
• Non-stick cooking spray or butter (for greasing slow cooker)

Cook Mode Prevent your screen from going dark

Instructions

1. Lightly grease the inside of a 4–6 quart slow cooker with non-stick spray or butter.
2. Place frozen or fresh diced potatoes into the slow cooker.
3. In a bowl, mix together the cream of chicken soup, sour cream, melted butter, diced onion, garlic salt, salt, and pepper until combined.
4. Pour the mixture over the potatoes and stir to coat evenly.
5. Stir in 1 1/2 cups of shredded cheese, reserving 1/2 cup for topping later.
6. Cover and cook on LOW for 4–6 hours or on HIGH for 2–4 hours, until potatoes are tender.
7. Sprinkle the remaining cheese on top, cover, and cook for an additional 10–15 minutes until melted and bubbly.
8. Optionally, stir in bacon bits or green onions just before serving.
9. Serve hot as a hearty, cheesy side dish.

Notes

• Use fresh shredded cheese for best melting and texture.
• For a vegetarian version, substitute cream of mushroom or celery soup.
• If using fresh potatoes, increase cook time slightly until tender.
• Allow the dish to rest uncovered for a few minutes after cooking to thicken.
• To crisp the top, transfer to a baking dish and broil for a few minutes before serving.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 2g
• Sodium: 640mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 55mg