Go Back
Crockpot cheesy potatoes served in a rustic bowl with melted cheese and green onions
ChefMaster Emily

Crockpot Cheesy Potatoes

These Crockpot Cheesy Potatoes are the epitome of comfort food—creamy, cheesy, and effortlessly prepared in your slow cooker. Perfect as a side dish for family dinners, potlucks, or holiday gatherings, this recipe combines tender potatoes with a rich cheese sauce for a dish that's sure to please.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 30 oz frozen hash browns diced or shredded, thawed
  • 10.5 oz cream of chicken soup
  • 0.5 cup sour cream
  • 0.25 cup butter melted
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt more to taste
  • 0.25 tsp black pepper more to taste
  • 1.5 cups cheddar cheese shredded, divided

Equipment

  • Slow Cooker

Method
 

  1. In the base of the crockpot, combine thawed hash browns, sour cream, cream of chicken soup, melted butter, onion powder, salt, and pepper. Mix until well combined.
  2. Stir in 3/4 cup of shredded cheddar cheese, reserving the remaining 3/4 cup for later.
  3. Cover and cook on low for 4–5 hours or on high for 3 hours, until the potatoes are tender.
  4. About 15 minutes before serving, sprinkle the remaining 3/4 cup of cheese over the top. Cover and cook until the cheese is melted and bubbly.
  5. Let rest for 5 minutes before serving. Enjoy warm.

Notes

For added flavor, consider mixing in cooked bacon bits or chopped green onions. You can also substitute cream of mushroom soup for a vegetarian version. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.