Name: Slow Cooker Cheesy Potatoes Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 28-32 ounce bag hashbrowns; 1 10.75 ounce can cream of chicken soup; 1 cup sour cream; 1 ½ cups sharp cheddar cheese; 2 Tablespoons butter (melted); 2 Tablespoons diced onion; ½ cup sharp cheddar cheese (optional topping); green onions (diced, optional topping)

You could count on our Mom’s Cheesy Potatoes to make an appearance at every Sunday dinner when we were growing up. This is her same recipe, just adapted for the slow cooker to make the best Crockpot Cheesy Potatoes!

When we were growing up, Sunday dinners were always the best dinners at our house . . . mom wouldn’t hold anything back!

We always had a delicious roast or chicken served with hot rolls, a jello salad, and side dishes galore. It was always my favorite meal of the week!

One of my favorite side dishes was my mom’s cheese potatoes – the ingredients were simple and they are so easy to throw together, but that cheesy goodness is just so good.

I adapted her recipe for the slow cooker and it was a smashing success! Both ways are delicious . . . you just can’t go wrong with cheese and potatoes!

If your family loves potatoes as much as mine does, try these:

How to cook potatoes in the slow cooker:

The prep time for this recipe is only a couple of minutes – it’s one of those dump-and-go recipes that is perfect for when you are in a hurry.

Before starting any recipe in a slow cooker, I always recommend that you spray the inside of the slow cooker with non-stick cooking spray.

If you don’t, it is very likely that the cheese will burn to the sides and I promise that this one simple step of using non-stick cooking spray will make clean-up so much easier!

You could even use a slow cooker liner for this recipe.

No mixing bowls are needed for this dish- you are going to do all the mixing inside of the slow cooker!

Add all the ingredients, give it a stir, and let the slow cooker do it’s magic all day while you are running around and getting things done!

Slow Cooker Cheesy Potatoes in Slow Cooker

Related Article: Side dishes can be SO easy in the slow cooker! You’ll love our Slow Cooker Macaroni and Cheese!

Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!

Frozen hashbrowns vs. fresh potatoes:

I tried this recipe with fresh potatoes, but I preferred the texture and final product of frozen hashbrowns more.

Frozen potatoes are actually already cooked a little bit, which cuts WAY down on the cooking time (4 hours on low vs. using fresh potatoes and having to cook for 8 hours on low).

However, if you are looking for a great slow cooker cheesy potato recipe that uses fresh potatoes, check out our Slow Cooker Scalloped Potatoes.

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Other delicious potato recipes:

Serves: 6

Slow Cooker Cheesy Potatoes Recipe

Our favorite potato side dish just got easier- now you can make it in the slow cooker!

Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Print Pin

Ingredients

1 28-32 ounce bag hashbrowns
1 10.75 ounce can cream of chicken soup
1 cup sour cream
1 ½ cups sharp cheddar cheese
2 Tablespoons butter melted
2 Tablespoons diced onion
½ cup sharp cheddar cheese optional topping
green onions diced, optional topping

Instructions

Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.

Notes

I tried this recipe with fresh potatoes, but I preferred the texture and final product of frozen hashbrowns more.

Nutrition

Calories: 430 kcal · Carbohydrates: 32 g · Protein: 15 g · Fat: 28 g · Saturated Fat: 16 g · Cholesterol: 74 mg · Sodium: 688 mg · Potassium: 547 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 825 IU · Vitamin C: 13 mg · Calcium: 336 mg · Iron: 2 mg

Equipment

Slow Cooker
Wooden Spoon

Recipe Details

Course: Side Dish

Cuisine: American

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Questions & Reviews

Liz says:

Thank you! Sounds good, but very fattening. Have a great weekend!

Peggy says:

Sounds YUMMY! Do you thaw the hashbrowns first or is the 4 to 5 hours of cook time sufficient for frozen potatoes? Thank you so much.

Taylor says:

My boyfriend adores potatoes...I adore cheese. Looks like im pretty much obligated to try this! Taylor

Regina Fitzgerald says:

I have a question: the recipe says hashbrowns, but why in the pictures the potatoes look like squares pieces instead of hash brown?

Cyd says:

We used the small cubed hashbrowns, not the shredded.

Amber @ The Bewitched Baker says:

This looks very tasty, and of course crock pot recipes are the best. I agree, definitely fattening, but sometimes you just have to indulge! :)

Camille says:

No need to thaw them- they cook perfectly during the 4-5 hour cooking time!

Tina says:

Made them this past weekend - followed the recipe exactly - they were delicious! Thanks for an easy side dish!

Giselle says:

I'm new to slow cookers and am wondering if instead of spraying the crock if this would work using a slow cooker bag? Love not having the clean up!

Cyd says:

We love slow cooker bags. Should work great and your clean up will be a breeze!!

chari says:

I have made these for pot lucks and they are always a hit. Can anyone tell me how to adjust the cooking time if I want to double the recipe?

Angie Boldt says:

Wondering if you've ever tried using fresh potatoes? Normally I'm all for frozen, but I have a bag that I need to use up, and my mother-in-law requested that I bring cheesy potatoes for our Christmas dinner tomorrow:) I'm thinking I'll just cube them small and reduce the cooking time just a smidge, but I thought it could be worth asking!

Alice says:

This was terrific!!! Spraying the slow cooker insert is very important or the cheese will burn and stick to the side. I found it easier to combine all ingredients in a large bowl first and then transferring the mixture to the slow cooker. I added 2 teaspoons of freshly cracked black pepper.

Carol says:

Do you increase cooking time if you double recipe?

Lacee says:

I'm sure this is belated because you probably made this for Easter! I did too, doubled the batch & did not increase the cooking time-- turned out great! :)

Amanda says:

Can this recipe be found in any of your cookbooks?

Cyd says:

This recipe is not in any of the cookbooks that have been released.

Kaelyn says:

Did this work for you to use fresh potatoes? Looking to do the same

Brooke says:

If I have to double the recipe, do I need to add any time? I saw a few comments that asked, but was not clear on the answer. They look great, and I have to feed 28 for a Christmas party this year! Thanks!

Cyd says:

If you are doubling this recipe, you may want to do it in 2 separate slow cookers. Or else in one big one. Doubling the recipe will fill your slow cooker pretty full.

Linds says:

Can this recipe be converted to an instant pot recipe?

Cyd says:

It can be but we have not yet converted it. This post may help you. https://www.yourhomebasedmom.com/convert-slow-cooker-to-instant-pot/

Christina says:

I have kids that might not care for it and I wouldn't want it to goto waste. If I half the recipe should I reduce the cooking time or would I need a smaller slow cooker? I'm hoping not because I dont have a small one :(

Cyd says:

If you are cutting the recipe in half, it won't be as deep in your slow cooker. So watch it closely. It won't take as long to cook.

Sara says:

Would this still work cooking it on high in half the time?

Cyd says:

The main thing is to be sure it is heated through and not to burn the hashbrowns and cheese. If you cook it on high you will need to watch it closely.

Carrie says:

Do you use pre-shredded cheese for this, or do you shred your own? Thanks!!

Cyd says:

We have used both. And they are both great.

April says:

I followed the directions except I had thawed the hash browns as I was originally going to bake it. It didn’t turn out and I’m wondering if it was because I thawed the hash browns or because I used light sour cream. I’ll definitely try again but am sad because my family and I were really looking forward to having this as a side with our dinner.

Cyd says:

We add the hashbrowns in frozen. Sorry it didn't work out for you. We have never had a problem with this recipe.

SalLee says:

I make these but use Potatoes O'Brian. It adds more color, and flavor. May be a little garlic powder.

Jennifer McIntyre says:

Can you double up on the recipe and it still turn out the same?

Amanda says:

I have had so many people in my family contact me about this recipe.It is a huge hit.

Mindy says:

What do you suggest instead of cream Of chicken? Cream of mushroom for vegetarians? Thank you

Momma Cyd says:

Cream of mushroom soup would work, the taste would be altered.

Carrie says:

Do you use pre-shredded cheese for this or do you shred your own? Thanks so much! I always love your recipes :)

Momma Cyd says:

Either will work just fine.

Cynthia Idle says:

I really love this recipe and it reminds me of one I make in the oven. Just a hack I use for the sour cream/onion is to use French Onion dip. It cuts down on a step and still gives you that great flavor!

Momma Cyd says:

So good to know! Thanks so much for sharing.

Join The Discussion

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Liz says:

Thank you! Sounds good, but very fattening. Have a great weekend!
Peggy says:

Sounds YUMMY! Do you thaw the hashbrowns first or is the 4 to 5 hours of cook time sufficient for frozen potatoes? Thank you so much.
Taylor says:

My boyfriend adores potatoes...I adore cheese. Looks like im pretty much obligated to try this! Taylor
Regina Fitzgerald says:

I have a question: the recipe says hashbrowns, but why in the pictures the potatoes look like squares pieces instead of hash brown?
Cyd says:

We used the small cubed hashbrowns, not the shredded.
Amber @ The Bewitched Baker says:

This looks very tasty, and of course crock pot recipes are the best. I agree, definitely fattening, but sometimes you just have to indulge! :)
Camille says:

No need to thaw them- they cook perfectly during the 4-5 hour cooking time!
Tina says:

Made them this past weekend - followed the recipe exactly - they were delicious! Thanks for an easy side dish!
Giselle says:

I'm new to slow cookers and am wondering if instead of spraying the crock if this would work using a slow cooker bag? Love not having the clean up!
Cyd says:

We love slow cooker bags. Should work great and your clean up will be a breeze!!
chari says:

I have made these for pot lucks and they are always a hit. Can anyone tell me how to adjust the cooking time if I want to double the recipe?
Angie Boldt says:

Wondering if you've ever tried using fresh potatoes? Normally I'm all for frozen, but I have a bag that I need to use up, and my mother-in-law requested that I bring cheesy potatoes for our Christmas dinner tomorrow:) I'm thinking I'll just cube them small and reduce the cooking time just a smidge, but I thought it could be worth asking!
Alice says:

This was terrific!!! Spraying the slow cooker insert is very important or the cheese will burn and stick to the side. I found it easier to combine all ingredients in a large bowl first and then transferring the mixture to the slow cooker. I added 2 teaspoons of freshly cracked black pepper.
Carol says:

Do you increase cooking time if you double recipe?
Lacee says:

I'm sure this is belated because you probably made this for Easter! I did too, doubled the batch & did not increase the cooking time-- turned out great! :)
Amanda says:

Can this recipe be found in any of your cookbooks?
Cyd says:

This recipe is not in any of the cookbooks that have been released.
Kaelyn says:

Did this work for you to use fresh potatoes? Looking to do the same
Brooke says:

If I have to double the recipe, do I need to add any time? I saw a few comments that asked, but was not clear on the answer. They look great, and I have to feed 28 for a Christmas party this year! Thanks!
Cyd says:

If you are doubling this recipe, you may want to do it in 2 separate slow cookers. Or else in one big one. Doubling the recipe will fill your slow cooker pretty full.
Linds says:

Can this recipe be converted to an instant pot recipe?
Cyd says:

It can be but we have not yet converted it. This post may help you. https://www.yourhomebasedmom.com/convert-slow-cooker-to-instant-pot/
Christina says:

I have kids that might not care for it and I wouldn't want it to goto waste. If I half the recipe should I reduce the cooking time or would I need a smaller slow cooker? I'm hoping not because I dont have a small one :(
Cyd says:

If you are cutting the recipe in half, it won't be as deep in your slow cooker. So watch it closely. It won't take as long to cook.
Sara says:

Would this still work cooking it on high in half the time?
Cyd says:

The main thing is to be sure it is heated through and not to burn the hashbrowns and cheese. If you cook it on high you will need to watch it closely.
Carrie says:

Do you use pre-shredded cheese for this, or do you shred your own? Thanks!!
Cyd says:

We have used both. And they are both great.
April says:

I followed the directions except I had thawed the hash browns as I was originally going to bake it. It didn’t turn out and I’m wondering if it was because I thawed the hash browns or because I used light sour cream. I’ll definitely try again but am sad because my family and I were really looking forward to having this as a side with our dinner.
Cyd says:

We add the hashbrowns in frozen. Sorry it didn't work out for you. We have never had a problem with this recipe.
SalLee says:

I make these but use Potatoes O'Brian. It adds more color, and flavor. May be a little garlic powder.
Jennifer McIntyre says:

Can you double up on the recipe and it still turn out the same?
Amanda says:

I have had so many people in my family contact me about this recipe.It is a huge hit.
Mindy says:

What do you suggest instead of cream Of chicken? Cream of mushroom for vegetarians? Thank you
Momma Cyd says:

Cream of mushroom soup would work, the taste would be altered.
Carrie says:

Do you use pre-shredded cheese for this or do you shred your own? Thanks so much! I always love your recipes :)
Momma Cyd says:

Either will work just fine.
Cynthia Idle says:

I really love this recipe and it reminds me of one I make in the oven. Just a hack I use for the sour cream/onion is to use French Onion dip. It cuts down on a step and still gives you that great flavor!
Momma Cyd says:

So good to know! Thanks so much for sharing.

Slow Cooker Cheesy Potatoes Recipe

If your family loves potatoes as much as mine does, try these:

How to cook potatoes in the slow cooker:

Frozen hashbrowns vs. fresh potatoes:

Meal Planning Made Easy

Other delicious potato recipes: