Crockpot Cheesy Potatoes
These Crockpot Cheesy Potatoes are creamy, cheesy, and full of comforting flavor. Perfect for family dinners, holiday gatherings, or potlucks—they’re easy to make and always a crowd-pleaser!
Equipment
- Slow Cooker
- Mixing Bowl
- Wooden Spoon
Ingredients
Main Ingredients
- 6 cups diced potatoes Yukon Gold or Russet
- 2 cups cheddar cheese shredded
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 oz can
- 1/2 cup butter melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Add-Ins
- 1/2 cup bacon bits optional
- 1/4 cup green onions chopped, for garnish
Instructions
- Grease the slow cooker with cooking spray or butter to prevent sticking.
- In a mixing bowl, combine the sour cream, cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Add half of the potatoes to the slow cooker. Pour half of the cheese mixture over the potatoes. Repeat with the remaining potatoes and cheese mixture.
- Cook on LOW for 4–6 hours or HIGH for 2–3 hours until the potatoes are tender.
- 30 minutes before serving, sprinkle the remaining shredded cheese on top and cover until melted.
- Garnish with green onions or bacon bits, and serve warm.
Notes
For extra creaminess, stir in a splash of heavy cream before serving. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.