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Crockpot Cheesy Potatoes

A spoonful of creamy crockpot cheesy potatoes being lifted, showing long cheese pulls over a serving on a white plate.
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Make effortless, creamy cheesy potatoes in your slow cooker. This simple recipe is perfect for potlucks or family dinners.

Ingredients

Scale
  • 32 oz frozen shredded hash brown potatoes, thawed
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese

Instructions

  1. Place the thawed hash browns into the basin of a 5-quart or larger slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, melted butter, onion powder, garlic powder, salt, and pepper until smooth.
  3. Pour the soup mixture evenly over the potatoes in the slow cooker. Stir gently to coat the potatoes.
  4. Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the potatoes are tender.
  5. Stir the mixture halfway through the cooking time.
  6. During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Cover and cook until the cheese is fully melted and gooey.
  7. Stir lightly before serving.

Notes

  • For a richer flavor, substitute cream of chicken soup with cream of cheddar soup.
  • If you do not have frozen hash browns, you can use diced fresh potatoes, but you must cook them longer until soft before adding the cheese.
  • This recipe works well for potlucks because it stays warm in the slow cooker.

Nutrition

Find it online: https://kitchnkudos.com/crockpot-cheesy-potatoes/