Slow cooker cheesy potatoes is a great recipe filled with hashbrowns, melted butter, onion, and of course gooey cheese. It is perfect for Sunday dinners or an easy side dish for a family BBQ.
These crock pot cheesy potatoes are also sometimes cheesy funeral potatoes because this is such a comfort food recipe that everyone loves.
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 and can make family dinners perfect with minimal effort.
Recipe Ingredient Notes
To make our slow cooker cheesy potatoes, you need the following ingredients:
- Potatoes: you will need to use a bag of frozen hashbrowns
- Cream: use a can cream of chicken soup and sour cream for the base of this cheesy potato recipe
- Cheese: we enjoy using shredded sharp cheddar cheese with the easy recipe
- Butter: you will need to have unsalted butter melted
- Onion: use a diced onion, we like using a yellow onion, but you could also use what you have on hand
- Toppings: use diced green onions and more shredded cheddar cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment: slow cooker and wooden spoon.
How to Make Our Slow Cooker Cheesy Potatoes Recipe
- Spray slow cooker with non-stick cooking spray. Place all ingredients, except for ½ 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 ½ cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.
Recipe Notes
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 raw potatoes, check out our Slow Cooker Scalloped Potatoes.
You can add extra flavor to these cheesy potatoes by adding various toppings, such as diced green onions, shredded cheddar cheese, bacon bits, crushed corn flakes, or dice jalapeños.
To store these cheesy potatoes, remove the cheesy crockpot potatoes from the slow cooker and place them in an airtight container and store it in the fridge for up to 5 days.
Frequently Asked Questions
Generally, scalloped potatoes are sliced thin and cooked in a cream sauce that helps soften the potatoes and is slightly absorbed while cooking, and don’t usually have cheese over top of them. These crockpot cheesy potatoes used square, diced potatoes and are covered in a sharp cheddar cheese.
You can substitute the sour cream for plain greek yogurt and it will have a similar taste and texture.
We recommend using a cream of chicken soup in this recipe to get the gooey, creamy texture of these cheesy potatoes. However, if you don’t like using a canned version, you can try a homemade version like this one.
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
- 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 Bacon Cheese Potatoes
- Twice Baked Potato Casserole
Slow Cooker Cheesy Potatoes Recipe
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
Equipment
Instructions
- Spray slow cooker with non-stick cooking spray. Place all ingredients, except for ½ 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 ½ cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.
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.
Thank you! Sounds good, but very fattening. Have a great weekend!
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.
My boyfriend adores potatoes…I adore cheese. Looks like im pretty much obligated to try this!
Taylor
I have a question: the recipe says hashbrowns, but why in the pictures the potatoes look like squares pieces instead of hash brown?
We used the small cubed hashbrowns, not the shredded.
This looks very tasty, and of course crock pot recipes are the best. I agree, definitely fattening, but sometimes you just have to indulge! 🙂
No need to thaw them- they cook perfectly during the 4-5 hour cooking time!
Made them this past weekend – followed the recipe exactly – they were delicious! Thanks for an easy side dish!
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!
We love slow cooker bags. Should work great and your clean up will be a breeze!!
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?
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!
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.
Do you increase cooking time if you double recipe?
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! 🙂
Can this recipe be found in any of your cookbooks?
This recipe is not in any of the cookbooks that have been released.
Did this work for you to use fresh potatoes? Looking to do the same
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!
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.
Can this recipe be converted to an instant pot recipe?
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/
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 🙁
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.
Would this still work cooking it on high in half the time?
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.
Do you use pre-shredded cheese for this, or do you shred your own? Thanks!!
We have used both. And they are both great.
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.
We add the hashbrowns in frozen. Sorry it didn’t work out for you. We have never had a problem with this recipe.
I make these but use Potatoes O’Brian. It adds more color, and flavor. May be a little garlic powder.
Can you double up on the recipe and it still turn out the same?
I have had so many people in my family contact me about this recipe.It is a huge hit.
What do you suggest instead of cream
Of chicken? Cream of mushroom for vegetarians? Thank you
Cream of mushroom soup would work, the taste would be altered.
Do you use pre-shredded cheese for this or do you shred your own? Thanks so much! I always love your recipes 🙂
Either will work just fine.
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!
So good to know! Thanks so much for sharing.
So yummy!
I really want to do these recipes but some call for 3-4, or 4-5 hours and I work and wouldn’t get home in time to get them on and have them ready for dinner. Any suggestions on a different way to cook them with more like 2 hours using the same recipe? Thanks 🙂
There are a few options, depending on the recipe. First, you could try cooking a recipe that states 3-4 hours on low in the recipe for 1-2 hours on high in your slow cooker. Second, you could try converting the slow cooker recipe to an Instant Pot Recipe (if you have one). For example, 4 hours on high in a slow cooker converts to 25 to 30 minutes in a pressure cooker. Third, you could cook the recipe in the oven or on the stove top much faster than in a slow cooker.
I love it so much that I can get yournrecipes without jumping through hoops and a bunch of junk. So great. Thanks.