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!
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!
Related Article: Side dishes can be SO easy in the slow cooker! You’ll love our Slow Cooker Macaroni and Cheese!
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.
Other Delicious Potato Recipes
- Smashed Cheesy Potatoes
- Make-Ahead Mashed Potatoes
- Slow Cooker Parmesan Ranch Potatoes
- Homemade Scalloped Potatoes
- Roasted Rosemary Sweet Potatoes
Six Sisters
Serves: 6
Our favorite potato side dish just got easier- now you can make it in the slow cooker!
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
Save RecipeIngredients
- 1 (28-32 oz) bag frozen hashbrowns
- 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)
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.
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