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Crockpot Cheesy Potatoes

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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.

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)

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

Find it online: https://thefamilycooking.com/crockpot-cheesy-potatoes/