why make this recipe
This dish is simple, warm, and loved by many. It uses a slow cooker so you can set it and forget it. The potatoes come out soft and cheesy. It works for weeknights, family meals, and potlucks.
introduction
Delicious Crockpot Cheese Potatoes are creamy and easy to make. They need little hands-on time and taste like comfort food. If you like simple, filling recipes, try our garlic parmesan cheeseburger bombs for another tasty meal idea.
how to make Delicious Crockpot Cheese Potatoes
This recipe puts all ingredients in the crockpot and cooks slowly. Stir once or twice and finish with extra cheese if you want. It is forgiving, so you can adjust time and cheese to your liking.
Ingredients :
- 1 bag (about 30 oz) frozen shredded hash brown potatoes, thawed
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 cups shredded cheddar cheese, plus 1/2 cup extra for top
- 1 small onion, finely chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup milk (only if mixture is very thick)
- 2 tablespoons chopped fresh parsley or green onion for garnish (optional)
Directions :
- Spray the crockpot with nonstick spray or rub with a little butter.
- Add the thawed potatoes to the crockpot.
- In a bowl, mix the cream of chicken soup, sour cream, melted butter, 2 cups cheddar, onion, salt, pepper, and garlic powder until smooth.
- Pour the mixture over the potatoes and stir gently to combine.
- Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours. Cook until potatoes are tender and hot in the center.
- If the mixture looks very thick, stir in up to 1/4 cup milk.
- About 15 to 30 minutes before serving, sprinkle the extra 1/2 cup cheddar on top, cover, and let the cheese melt.
- Garnish with parsley or green onion if you like, then serve hot.
how to serve Delicious Crockpot Cheese Potatoes
Serve hot as a side dish with roast chicken, ham, or grilled meat. It also works as a main for a light meal with a salad. Scoop into bowls or serve on a platter for guests.
how to store Delicious Crockpot Cheese Potatoes
Let leftover potatoes cool to room temperature. Place in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or warm in the microwave in short bursts. Do not leave at room temperature more than 2 hours.
tips to make Delicious Crockpot Cheese Potatoes
- Thaw frozen potatoes before using for even cooking.
- Use whole milk or half-and-half for extra creaminess if you like.
- Avoid lifting the lid too often; it slows cooking.
- Stir once halfway through cooking for even texture.
- For a crisp top, transfer to a baking dish and broil for 2–4 minutes after cooking.
variation (if any)
- Bacon Cheesy Potatoes: Stir in cooked, crumbled bacon and top with extra bacon.
- Veggie Mix: Add frozen peas and carrots in the last hour of cooking.
- Spicy: Add a dash of cayenne or chopped jalapeño for heat.
- Ham and Cheese: Stir in diced cooked ham for a hearty main dish.
- Cheese Swap: Use mozzarella, Monterey Jack, or pepper jack instead of or with cheddar.
FAQs
Q: Can I use fresh potatoes instead of frozen?
A: Yes. Peel and dice fresh potatoes into small cubes and parboil for 5–8 minutes before adding to the crockpot so they cook through.
Q: How long can I keep this in the crockpot on warm?
A: Keep on warm no more than 2 hours to keep texture and food safety. After that, move to the fridge and reheat later.
Q: Can I make this ahead for a party?
A: Yes. Assemble in the crockpot insert, cover, and refrigerate up to 24 hours. Let sit at room temperature 30 minutes before cooking, then cook as directed, adding a bit of extra time if cold.
Q: Is this recipe freezer-friendly?
A: You can freeze cooked leftovers in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Q: Can I use low-fat sour cream or less butter?
A: Yes. The dish will be lighter but still tasty. Adjust salt and cheese to keep flavor.
Delicious Crockpot Cheese Potatoes
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, cheesy potatoes made effortlessly in a slow cooker. Perfect as a side dish or light main meal.
Ingredients
- 1 bag (about 30 oz) frozen shredded hash brown potatoes, thawed
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 cups shredded cheddar cheese, plus 1/2 cup extra for top
- 1 small onion, finely chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup milk (only if mixture is very thick)
- 2 tablespoons chopped fresh parsley or green onion for garnish (optional)
Instructions
- Spray the crockpot with nonstick spray or rub with a little butter.
- Add the thawed potatoes to the crockpot.
- In a bowl, mix the cream of chicken soup, sour cream, melted butter, 2 cups cheddar, onion, salt, pepper, and garlic powder until smooth.
- Pour the mixture over the potatoes and stir gently to combine.
- Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours until potatoes are tender and hot in the center.
- If the mixture looks very thick, stir in up to 1/4 cup milk.
- About 15 to 30 minutes before serving, sprinkle the extra 1/2 cup cheddar on top, cover, and let the cheese melt.
- Garnish with parsley or green onion if you like, then serve hot.
Notes
Thaw frozen potatoes for even cooking and try different cheeses for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
