Slow Cooker Bacon Cheese Potatoes

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My husband is a bacon junkie.
In the years that we have been married, I have tried to substitute low-sodium bacon and even turkey bacon with hopes of converting him to something a *little* bit healthier, but he knows his bacon and he loves the good full-of-fat stuff.
I figure all things in moderation, right? A little fatty bacon now and then never hurt anyone. 🙂
I made these potatoes as a side dish for our dinner, but my husband ate them for breakfast the next day and declared them the perfect breakfast food. So, use them as either!

Serves: 6

Slow Cooker Bacon Cheese Potatoes

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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Ingredients

  • 8 strips bacon (diced)
  • 1 onion (thinly sliced)
  • 4 medium potatoes (cut into large cubes)
  • 2 cups shredded cheddar cheese
  • salt and pepper, to taste
  • 2 Tablespoons butter
  • 2 green onions (sliced)

Instructions

  1. 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.)
  2. Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter.
  3. Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter.
  4. Overlap with remaining foil. Place lid on slow cooker and cook on low for 6-8 hours. Sprinkle with green onions and serve.
7.8.1.2
1516
https://www.sixsistersstuff.com/recipe/slow-cooker-bacon-cheese-potatoes/

 

Recipe adapted from CDKitchen.

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Comment on this Recipe

24 Responses to “Slow Cooker Bacon Cheese Potatoes”

  2. Kim
    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!
    September 30, 2012 at 10:22 am
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    • Camille
      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!
      September 30, 2012 at 12:05 pm
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  10. Lisa
    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!
    December 31, 2012 at 1:03 pm
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  12. Carol
    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. :)
    May 5, 2014 at 9:03 pm
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  13. Davina Stuart
    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!)
    May 6, 2014 at 7:45 pm
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  14. Angie
    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!
    May 10, 2014 at 12:55 pm
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