When we were growing up, Sunday dinners were always the best dinners . . . mom wouldn’t hold anything back. We always had a delicious roast or chicken or some type of amazing meat, along 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 they are 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!
1 (10.75 oz) can cream of chicken soup (I used 98% fat free)
1 cup sour cream (I used light)
1 1/2 cups sharp cheddar cheese
2 tablespoons butter, melted
2 tablespoons diced onion
1/2 cup sharp cheddar cheese (optional topping)
green onions, sliced (optional topping)
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.