Go Back
–+ servings
Crockpot Cheesy Potatoes

Crockpot Cheesy Potatoes for Ultimate Comfort Food Bliss

Crockpot Cheesy Potatoes are the ultimate comfort food, offering a creamy and cheesy delight perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 32 oz Frozen Diced Potatoes use one bag
  • 1 Medium Onion finely diced
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 10.5 oz Cream of Chicken Soup or cream of mushroom for a twist
For Seasoning
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Onion Powder optional
  • Salt and Pepper to taste
For Richness
  • 4 tablespoons Unsalted Butter melted
For the Cheesy Goodness
  • 2.5 cups Sharp Cheddar Cheese divided, can mix in other cheeses

Equipment

  • Slow Cooker

Method
 

Instructions
  1. In your slow cooker, mix together the frozen diced potatoes, finely diced onion, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, melted butter, and 1½ cups of shredded cheddar cheese. Stir until well blended.
  2. Secure the lid on your slow cooker and set it to LOW for 4 hours. When done, the potatoes should be fork-tender and the mixture hot and creamy.
  3. Sprinkle the remaining 1 cup of shredded cheddar cheese on top, cover, and cook for an additional 15 minutes.
  4. Once the cheese is nice and gooey, serve your warm Crockpot Cheesy Potatoes either as a main dish or a side.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 1mg

Notes

Optional: Garnish with fresh herbs or green onions for an added pop of flavor and color. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!