Slow Cooker Cheesy Potatoes Recipe
We’ve adapted our mom’s cheesy potato recipe for the crockpot, to make these delicious, easy slow cooker cheesy potatoes.
Serving6 servings
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 Tablespoon butter, melted
- 2 Tablespoon 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
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.
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