Description
These Crockpot Cheesy Potatoes are an absolute dream – tender potatoes swimming in a creamy, tangy sauce, all blanketed under a golden, bubbly cheese crust. Perfect for holidays, potlucks, or an irresistible weeknight side with minimal effort.
Ingredients
Scale
- 1 (30-32 ounce) bag frozen diced hash brown potatoes (plain or O’Brien style)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream (full-fat for best results)
- 1/2 cup milk (whole or 2%)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 cups sharp cheddar cheese, shredded, divided
- Optional: Cooking spray or butter for greasing crockpot
- Optional: Fresh chives or green onions for garnish
Instructions
- Lightly grease the inside of a 6-quart (or larger) slow cooker. Place the frozen diced hash brown potatoes evenly in the bottom.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, onion powder, garlic powder, salt, and black pepper. Whisk until completely smooth.
- Stir 1 cup of the shredded cheddar cheese into the creamy sauce mixture.
- Pour the cheese sauce evenly over the potatoes in the slow cooker, ensuring all potatoes are coated.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the potatoes.
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the potatoes are fork-tender and the cheese is bubbly and golden brown.
- Serve hot, garnished with fresh chives or green onions if desired.
- Prep Time: 15 mins
- Cook Time: 3-8 hours