Crockpot Cheesy Potatoes Recipe

There’s something magical about cheesy potatoes that simmer low and slow in a crockpot until they’re melt-in-your-mouth tender. This Crockpot Cheesy Potatoes recipe is creamy, rich, and downright irresistible—basically the ultimate comfort food. Whether you’re making it as a side for a family dinner, bringing it to a potluck, or cozying up on a chilly day, trust me—this dish delivers. With just a handful of pantry staples and almost no effort, you’ll get a bubbling, cheesy, golden masterpiece by the end of the day. It’s the kind of dish that makes you sneak back for seconds (or thirds).

Why You’ll Love This Recipe

• Ultra cheesy and oh-so-creamy
• Made entirely in the crockpot—set it and forget it!
• Perfect for potlucks, holidays, or any cozy dinner
• Uses simple pantry ingredients with big flavor payoff
• Minimal prep time and no babysitting the stove

Recipe Snapshot

Feature	Details
Category	Dinner (or Side Dish!)
Cuisine	American comfort food
Prep Time	10 minutes
Cook Time	4–6 hours (on LOW)
Total Time	Up to 6 hours
Servings	8 hearty portions
Focus Keyword	Crockpot Cheesy Potatoes

Ingredients

Here’s what you’ll need to bring these Crockpot Cheesy Potatoes to life—no measurements here, just the role each one plays:

• Large potatoes, peeled and diced – Your base! Russet or Yukon Gold are dreamy.
• Cream of chicken soup – Adds creamy richness (swap for cream of mushroom if you prefer!)
• Melted butter – Brings that silky, buttery finish.
• Sour cream – Gives a tangy creaminess that balances the cheese.
• Garlic powder + black pepper – Flavor boosters for depth.
• Salt – To season those taters just right.
• Dried parsley flakes – A pop of herby color and freshness.
• Chopped green onion – For a mild, oniony kick (regular onion works too!).
• Pinch of cayenne – Just a whisper of heat to balance all the creaminess.
• Shredded Mexican-style cheese – Melty, gooey, cheesy perfection.

📝 Scroll down for the full printable recipe card with measurements!

How to Make Crockpot Cheesy Potatoes

Step 1: Combine Everything in the Crockpot

Toss the diced potatoes into your slow cooker. Add the cream of chicken soup, melted butter, sour cream, seasonings, chopped onion, and a pinch of cayenne. Stir until everything is cozy and combined.

Step 2: Add the Cheese

Sprinkle in that glorious shredded cheese and mix again to make sure every bite gets a bit of cheesy magic.

Step 3: Let It Cook Low and Slow

Cover your crockpot and cook on LOW for 4 to 6 hours. Stir every couple of hours to keep the potatoes from sticking and to distribute that creamy sauce evenly.

Step 4: Serve It Up

When the potatoes are fork-tender and irresistibly cheesy, it’s go time! Give them one last stir and serve hot. Garnish with a little parsley or green onion if you’re feeling fancy.

Pro Tips

• Cut your potatoes evenly so they cook at the same rate.
• Want an extra-cheesy top? Sprinkle more cheese on during the last 15 minutes.
• Don’t skip the cayenne—it adds a subtle warmth you’ll crave.

Flavor Variations

• Add bacon: Stir in some cooked, crumbled bacon for smoky depth.
• Make it spicy: Amp up the cayenne or toss in diced jalapeños.
• Go vegetarian: Swap in cream of mushroom soup and skip the bacon.
• Try a cheese mix: Blend cheddar with mozzarella or pepper jack for fun flavor twists.

Serving Suggestions

Pair these Crockpot Cheesy Potatoes with:

• Grilled or roasted meats (like BBQ chicken or pork chops)
• A big green salad to lighten things up
• Baked beans and cornbread for a Southern-style plate

Make-Ahead and Storage

You can prep everything the night before and refrigerate the mixture right in the crockpot insert (if it’s fridge-safe). Just pop it in the cooker the next day and start it up!

Leftovers

These cheesy potatoes reheat like a dream. Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Yes, you can freeze them! Let the potatoes cool, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Pop them in the microwave for quick leftovers, or warm gently in a saucepan over low heat with a splash of milk to keep things creamy.

FAQs

Can I use frozen hash browns instead of fresh potatoes?
Absolutely! Swap the fresh diced potatoes for a 32 oz bag of frozen hash browns to save time.

Can I cook this on HIGH instead of LOW?
You can, but the texture might be slightly different. Cook on HIGH for 2.5–3.5 hours, stirring occasionally.

What’s the best cheese for this recipe?
A Mexican-style blend is perfect, but cheddar, Colby Jack, or even smoked gouda would be chef’s kiss.

Is it okay to skip the sour cream?
You can, but it won’t be as creamy. Try plain Greek yogurt as a swap if needed!

Final Thoughts

There’s just something magical about Crockpot Cheesy Potatoes. They’re like a warm hug on a plate—rich, cheesy, and endlessly comforting. Whether you’re serving them up on a busy weeknight or letting them slow-cook while you enjoy a lazy weekend, they always hit the spot. Try it once, and I promise—it’s going in your regular rotation.