The Ultimate Creamy 5-Ingredient Crockpot Cheesy Potatoes
Make these easy Crockpot Cheesy Potatoes for a creamy, comforting side dish. This dump and go recipe requires minimal effort and is perfect for potlucks or family dinners.
- Prep Time: 10 min
- Cook Time: 3 hr
- Total Time: 3 hr 10 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (32 ounce) bag frozen shredded hash brown potatoes, thawed
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Lightly grease the inside of your slow cooker insert.
- Place the thawed hash brown potatoes into the slow cooker.
- In a separate bowl, mix together the cream of chicken soup, sour cream, 1 cup of cheddar cheese, salt, and pepper until just combined. Do not overmix.
- Pour the cheese mixture evenly over the potatoes in the slow cooker. Gently stir to coat the potatoes.
- 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 and the mixture is hot throughout.
- About 15 minutes before serving, sprinkle extra shredded cheddar cheese over the top. Cover and allow the cheese to melt.
- Stir gently before serving.
Notes
- For a richer flavor, substitute cream of chicken soup with cream of mushroom soup.
- If you prefer a slightly firmer texture, cook on HIGH for the shorter time listed.
- You can prepare this dish ahead of time by mixing all ingredients (except the topping cheese) and storing it covered in the refrigerator for up to 24 hours. Add 30 minutes to the cooking time if starting from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 3
- Protein: 12
- Cholesterol: 60
Find it online: https://cookingbyjade.com/crockpot-cheesy-potatoes/