Crockpot Cheesy Potatoes are my go-to side dish when I want something warm, creamy, and crowd-pleasing without spending a lot of time in the kitchen. The slow cooker does all the work, and the end result is a comforting mix of tender potatoes, melted cheese, and a rich, flavorful sauce. It’s the kind of recipe that fits perfectly on a holiday table or makes a simple weeknight dinner feel a little more special.
Why You’ll Love This Recipe
I love how simple and dependable this recipe is. Just a few pantry staples, a bag of frozen hash browns, and a little patience are all it takes. The potatoes come out soft and flavorful, coated in a cheesy, creamy sauce that always gets compliments. Plus, it’s incredibly versatile—I can dress it up or keep it classic depending on what I’m in the mood for.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Frozen diced hash brown potatoes
- Cream of chicken soup
- Sour cream
- Shredded cheddar cheese
- Finely chopped onion
- Garlic powder
- Salt
- Black pepper
- Butter
Directions
- I start by greasing the inside of my slow cooker to keep things from sticking.
- In a large bowl, I mix the thawed hash browns with the cream of chicken soup, sour cream, half of the shredded cheddar, diced onion, garlic powder, salt, pepper, and melted butter. I stir everything until it’s evenly combined.
- I spoon the mixture into the crockpot and smooth it out.
- I cover and cook on low for 4 to 5 hours, or until the potatoes are tender and the mixture is hot and bubbly.
- About 15 minutes before I’m ready to serve, I sprinkle the remaining cheese on top and cover it again so it melts.
- Once the cheese is gooey and melted, I give everything a gentle stir and serve warm.
Servings and timing
- Servings: 8
- Prep time: 10 minutes
- Cook time: 4–5 hours on low
- Total time: 4 hours 10 minutes
Variations
Sometimes I stir in chopped green chilies or a pinch of cayenne pepper if I want to spice it up. If I’m out of cream of chicken soup, I swap in cream of mushroom or celery, and it still turns out great.
Storage/Reheating
I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I scoop out what I need and microwave it until hot, stirring halfway through. If I’m reheating a big batch, I return it to the crockpot on low until warmed through.
FAQs
Can I use fresh potatoes?
Yes, I peel and dice them into small cubes. They’ll take a little longer to cook, but the result is just as delicious.
Can I prep this ahead of time?
Absolutely. I mix everything together the night before and keep it in the fridge. The next day, I just pop it into the slow cooker and let it cook.
What kind of cheese works best?
I usually go with sharp cheddar for its flavor, but I’ve also used a blend of cheddar and Monterey Jack. Any good melting cheese will do.
Can I make this vegetarian?
Yes, I just switch out the cream of chicken soup for cream of mushroom or cream of celery to make it meat-free.
Can I freeze this?
I can freeze the leftovers, though the texture changes slightly. I thaw them in the fridge overnight and reheat in the oven or crockpot.
Conclusion
Crockpot Cheesy Potatoes are everything I want in a side dish—easy, comforting, and delicious. Whether I’m making them for a potluck, a family dinner, or just because I want something cheesy and warm, this recipe always delivers. I love how flexible it is, and once I make it, there are never any leftovers for long.
Crockpot Cheesy Potatoes
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low)
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Description
Crockpot Cheesy Potatoes are the ultimate comfort food side dish—warm, creamy, and loaded with melted cheddar cheese. This easy slow cooker recipe is perfect for holidays, potlucks, or weeknight dinners, made with simple ingredients like frozen hash browns and cream of chicken soup.
Ingredients
- 1 (32 oz) bag frozen diced hash brown potatoes, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- ½ cup finely chopped onion
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 tbsp butter, melted
Instructions
- Grease the inside of your crockpot with non-stick spray or butter.
- In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1 cup shredded cheddar, chopped onion, garlic powder, salt, pepper, and melted butter. Stir until evenly mixed.
- Spoon mixture into the slow cooker and smooth the top.
- Cover and cook on low for 4–5 hours, or until potatoes are tender and mixture is hot and bubbly.
- Sprinkle remaining cheese over the top about 15 minutes before serving. Cover again until melted.
- Gently stir and serve warm.
Notes
- Add chopped green chilies for variation.
- Use cream of mushroom or celery soup for a vegetarian version.
- For a spicier dish, stir in cayenne or red pepper flakes.
- Fresh potatoes can be used, but will require a longer cooking time.
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