Our slow cooker bacon cheese potatoes recipe is easily becoming a favorite family recipe. It is a crowd-pleaser for sure. I will be bringing these delicious cheese potatoes to our next get-together.
If you are looking for a way to spice up your dinner this bacon potato recipe is just the easy slow cooker recipe you need. I never have to barter with my kids to get them to eat these potatoes because they have bacon and cheese.
Recipe Ingredient Notes
To make our slow cooker bacon cheese potatoes, you need the following ingredients:
- Diced bacon strips
- Onion
- Medium Potatoes
- Shredded cheddar cheese
- Salt
- Pepper
- Butter
- Green onion
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Our Slow Cooker Bacon Cheese Potatoes
- To begin, get out your slow cooker and line it with aluminum foil. NOTE: Be sure that when you do this to have excess that you can pull over the top of the potatoes once they are put in the slow cooker. This will help the potatoes to keep from sticking to the slow cooker and provide some added steam!
- Then, take half of the chopped up bacon, diced onions, cubed potatoes, and shredded cheese and layer each thing on top of each other.
- Make sure to spread it along the whole bottom of the slow cooker.
- Season the first layer with salt, and pepper the way you’ll like it.
- Cut one of the tablespoons of butter into small pieces and spread it evenly over top of the first layer of ingredients.
- After you are done with the butter, repeat the layers of chopped bacon, diced onion, cubed potatoes, and shredded cheese.
- Chop up the remaining butter and spread it over top.
- Fold over the remaining aluminum foil to cover the potato mixture, and place the lid on top of the slow cooker and cook it all on low for 6-8 hours.
- When it is done cooking, sprinkle the sliced green onion and serve it up!
Recipe Notes
Do you want to turn this into a full meal? Throw in some of your favorite protein into the layers. I would suggest either some cubed chicken or sausage would be great!
While there is quite a variety of potatoes, they are not all equal and used for the same types of recipes. Knowing which type of potato to use for a recipe can make or break the outcome of a recipe. The Taste of Homes gives you all the ins and outs for the best potatoes to use based on the type of recipe you are making! Check it out and see if you know your spuds.
Enjoy More Delicious Potato Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Air Fryer Roasted Potatoes
- Au Gratin Cheesy Potato Bake
- Cheesy Ranch Potatoes
- Crispy Hasselback Potatoes
- Funeral Potatoes
- Garlic Parmesan Mashed Potatoes
- Garlic Roasted Potatoes
- Homemade Scalloped Potatoes
- Instant Pot Mashed Potatoes
- Make-Ahead Mashed Potatoes
- Mom’s Cheese Potatoes
- Pesto Potatoes
- Roasted Parmesan Potatoes
- Skillet Red Potatoes
- Slow Cooker Cheesy Potatoes
- Smashed Cheesy Potatoes
- Smashed Italian Red Potatoes
- Twice Baked Potato Casserole
Slow Cooker Bacon Cheese Potatoes Recipe
Ingredients
- 8 strips of bacon, diced
- 1 onion, thinly sliced
- 4 red potatoes, (cut into large cubes)
- 2 cups shredded cheddar cheese
- salt and pepper, to taste
- 2 Tablespoon butter
- 2 green onions, sliced
Instructions
- Line slow cooker with foil, leaving enough foil to cover potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.)
- Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter.
- Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter.
- Overlap with remaining foil. Place lid on slow cooker and cook on low for 6-8 hours. Sprinkle with green onions and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This is a great idea for a family brunch!
I am going to try this tonight! Thanks for sharing : )
Oh my gosh, yum! My favorite potatoes ever are a very similar version of these but made in a camping dutch oven. Can’t wait to try these! I do have a question though, I’ve always been under the impression that you shouldn’t add dairy products (like the cheese in this recipe) to the slow cooker until the last hour of cooking. Is there any truth to that? Thanks!
I cant wait to try this! My hubby is a bacon junkie!!! Just this morning I asked him if he needed to add anything to the Costco list ~ his response was batteries and bacon. Lol
Hi Kim! I know that in most slow cooker recipes that call for sour cream, cream cheese, or yogurt that you usually don’t add them until the last hour because they tend to curdle. However, I have never had a problem with cheese (like shredded cheese). In this recipe, it really just melts the cheesy and makes it nice and gooey. 🙂 Hope that helps!
Ha ha ha! I love it! I never thought about buying bacon in bulk like that!!! My husband would love me forever if I did! 🙂
I can’t wait to make this! Thanks for sharing!
I am definitely going to have to try this! I think it will be a great recipe for a trip we are doing with some friends in a couple of weeks. There will be several families so a single recipe probably isn’t enough. Have you ever tried to double or triple it? If so, any suggestions?
Oh yum. Totally pinned. I want these now!
Okay, so I feel like a culinary reject, but what does it me to “dot” the butter?
to dot simply means to cut the chunk of butter into smaller pieces and kinda sprinkle the pieces over your dish… hope that makes sense! 🙂
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I think that this recipe will double just fine! However, you are going to need a huge slow cooker! 🙂 I used a 5 quart slow cooker and it was pretty much filled to the brim.
Looks delicious. My husband recently informed me he had heard on the news there might be a shortage of bacon in upcoming months due to the drought everywhere. So enjoy the bacon goodness while you can I say 🙂
I made these to bring to Sunday dinner, and they were a hit! I knew I would need more than 4 potatoes, but I didn’t have room to double the recipe…so I made about 1 2/3 of the recipe. I did precook the bacon (and drain it) because I wanted to cut down on the grease, and that seemed to work just fine. I also plugged the crockpot in in the garage, because I can’t stand the onion smell in my house for 3 days afterwards 🙂 I cooked it for about 5 hours on high, and they were perfect. Thanks for the tip about the foil, that worked great and created much less of a mess than usual! Will definitely be making again soon!
Hello! My brother lives in Kaysville—we love it there. I’m a 17 summers survivor of Tucson! How about warming any leftovers of these potatoes the next morning in a skillet and then just adding beaten eggs over the top & scramble it? Mmmmm.
I just made something similar in foil packets baked in the oven. The main difference was that it used Lipton Onion soup mix as a seasoning. With the butter, it gave it a nice sauce. I think without the soup mix, it will be better with breakfast. I will try it without and see how that does. 🙂
just had this recipe pop up somewhere (a link on facebook, i think..) am so going to be making this later this week.. am thinking of adding in a little browned ground beef to make this a one pot dinner for one of our busy days.. just gotta get to the store and get more manchego 🙂 (I can’t have cow dairy, but goat and sheep are fine for me, so manchego it is!)
We love bacon around my house!! Try any low sodium bacon sprayed with Bragg’s Liquid Aminos. I found it in the health food section of our grocery store. It’s a vegetable protein seasoning containing 16 amino acids. It really does make the bland low sodium stuff taste like the real thing!
Tried these….but my potatoes had blackspots…????What did I do wrong
We have never had that happen. Were your potatoes in bad shape to begin with. We use 4 nice looking potatoes, and have never had black spots.
Thank you for sharing – looks delicious! Can you tell me about how many people this might serve? Thanks in advance.