Crock Pot Cheesy Potato Casserole

why make this recipe

This dish is easy and hands-off. You mix ingredients, set the slow cooker, and come back to a warm, cheesy side. It works for family meals, potlucks, and busy days.

introduction

Crock Pot Cheesy Potato Casserole is creamy, simple, and comforting. It cooks slowly so the potatoes become tender and full of flavor. For another easy slow cooker dinner idea, try this Crockpot shepherd’s pie recipe.

how to make Crock Pot Cheesy Potato Casserole

Mix all main ingredients in a bowl, season, and move the mix into the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the potatoes are tender. Stir in bacon bits if you like and serve warm.

Ingredients :

• 2 pounds of potatoes, diced
• 1 cup of shredded cheddar cheese
• 1 cup of sour cream
• 1 can of cream of chicken soup
• 1/2 cup of onion, chopped
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 1/2 cup of bacon bits (optional)

Directions :

1. In a large bowl, combine the diced potatoes, shredded cheese, sour cream, cream of chicken soup, onion, and garlic powder. Mix well and season with salt and pepper.
2. Transfer the mixture to a slow cooker.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
4. Stir in bacon bits before serving, if desired.

how to serve Crock Pot Cheesy Potato Casserole

Serve it hot as a side with roast, grilled meat, or a green salad. Top with extra shredded cheese, chopped chives, or parsley. You can also serve it as a main for a simple meal.

how to store Crock Pot Cheesy Potato Casserole

Cool the casserole to room temperature, then store in an airtight container in the fridge for up to 3–4 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

tips to make Crock Pot Cheesy Potato Casserole

• Cut potatoes into even pieces so they cook the same.
• Use russet or Yukon gold for best texture.
• If the mix seems dry, add a little milk or extra sour cream before cooking.
• Stir once near the end of cooking if you can, to mix melted cheese.
• Skip the bacon for a meat-free version.

variation (if any)

• Add cooked ham or diced cooked chicken for more protein.
• Use cream of mushroom soup instead of cream of chicken for a different flavor.
• Mix in frozen peas or corn in the last hour of cooking for color and texture.
• Swap cheddar for Monterey Jack, Colby, or a blend.

FAQs

Q: Can I use frozen diced potatoes?
A: Yes. Reduce cooking time and check doneness often. Frozen potatoes may release more water.

Q: Can I double the recipe in the slow cooker?
A: You can, but use a larger slow cooker and increase cooking time slightly. Do not overfill the cooker.

Q: Can I make this without cream of chicken soup?
A: Yes. Use an equal amount of heavy cream or a mix of milk and flour to thicken, and add extra seasoning.

Q: How do I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) until warm, or microwave individual portions until heated through. Add a splash of milk if it seems dry.

Crock Pot Cheesy Potato Casserole

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Total Time: 375 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy, comforting casserole that cooks perfectly in your slow cooker, making it an ideal side dish for any meal.

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Ingredients

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• 2 pounds of potatoes, diced
• 1 cup of shredded cheddar cheese
• 1 cup of sour cream
• 1 can of cream of chicken soup
• 1/2 cup of onion, chopped
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 1/2 cup of bacon bits (optional)

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Instructions

1. In a large bowl, combine the diced potatoes, shredded cheese, sour cream, cream of chicken soup, onion, and garlic powder. Mix well and season with salt and pepper.
2. Transfer the mixture to a slow cooker.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
4. Stir in bacon bits before serving, if desired.

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Notes

For best texture, use russet or Yukon gold potatoes. Stir once near the end of cooking to mix melted cheese.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 55mg