Slow-Cooker Cheesy Potatoes

Unapologetically cheesy, this slow-cooker cheesy potatoes recipe is one you’ll come back to again and again. The Crockpot works its magic, turning a simple mix of hash browns, sour cream and cheddar into a bubbling masterpiece with minimal active cooking. Each bite has tender potatoes coated in a velvety sauce, topped with perfectly melted cheese that’ll make you beg for just one more spoonful. This is a side dish that will steal the spotlight.

Ingredients for Slow-Cooker Cheesy Potatoes

• Condensed cream of chicken soup: This cream of chicken soup creates a rich and creamy base, adding a savory depth of flavor that binds the ingredients together.
• Sour cream: This ingredient adds tanginess and a smooth, velvety texture that balances the overall flavors.
• Whole milk: The milk helps to thin the mixture, allowing the potatoes to cook evenly and absorb the surrounding flavors.
• Chopped onion: The onion provides a bit of crunch and a mild sweetness that enhances the dish’s savory elements.
• Salt and pepper: The salt elevates the overall flavor, ensuring each ingredient’s taste comes through clearly, while pepper adds a subtle kick that complements the creaminess and provides a touch of warmth.
• Garlic powder: This seasoning gives a mellow, savory depth that blends seamlessly with the other flavors.
• Frozen shredded hash brown potatoes: The hash browns form the hearty base of the casserole, soaking up the creamy mixture as they cook.
• Shredded cheddar cheese: Some of the melted cheese is mixed in to make the sauce rich and gooey, while the rest forms a golden, bubbly crust on top.

Directions

Step 1: Combine the ingredients

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In a large bowl, whisk together the undiluted soup, sour cream and milk until smooth. Add the chopped onion, salt, pepper and garlic powder, stirring until the seasonings are evenly distributed.

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Gently fold in the frozen hash browns and 1 cup of the shredded cheddar cheese, mixing until everything is well combined.

Step 2: Cook the casserole

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Transfer the potato mixture into a 5- or 6-quart slow cooker or Crockpot, spreading it evenly. Sprinkle the remaining 1 cup of cheddar over the top. Cook, covered, until the potatoes are tender and the edges are bubbly, two to three hours on high, or four to six hours on low.

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Slow-Cooker Cheesy Potatoes Variations

• Add some spice: Stir in a can of diced green chiles or a chopped jalapeno for a spicy kick that complements the creamy sauce.
• Use different cheese: Swap the cheddar for pepper jack or smoked Gouda to add a new layer of flavor to the dish.
• Make it meaty: Mix in cooked and crumbled bacon, sausage or shredded rotisserie chicken to turn this side dish into a hearty main course.
• Add some veggies: Fold in a cup of frozen peas, corn or chopped bell peppers for extra color and nutrition.

How to Store Slow-Cooker Cheesy Potatoes

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The best way to store this dish is to let it cool to room temperature before transferring it to an airtight container. Keep it in the refrigerator, where it will stay fresh for up to four days. Make sure the container is sealed tightly to maintain the creamy texture and prevent it from drying out.

Can you freeze slow-cooker cheesy potatoes?

Yes, you can freeze slow-cooker cheesy potatoes for longer storage. Allow the dish to cool completely, then transfer it to a freezer-safe container or zip-top bag, removing as much air as possible. Store it in the freezer for up to three months for the best quality. Be aware, though, that since these Crockpot cheesy potatoes are made with a good amount of dairy, the texture will change once they’re frozen and defrosted.

Can you make slow-cooker cheesy potatoes ahead of time?

Yes. You can prepare the entire mixture a day in advance and store it in the refrigerator before cooking. When you’re ready to cook, simply transfer the mixture to your Crockpot and follow the usual instructions for cooking time.

How do you reheat Crockpot cheesy potatoes?

To reheat cheesy potatoes made in the Crockpot, transfer them to a baking dish and cover it with foil. Warm them in a 350°F oven for 20 to 25 minutes, or until they’re heated through. Alternatively, you can reheat individual portions in the microwave in one-minute intervals, stirring between each to ensure even heating.

Slow-Cooker Cheesy Potato Tips

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How can I make slow-cooker cheesy potatoes more flavorful?

To boost the flavor of slow-cooker cheesy potatoes, try adding a tablespoon of Dijon mustard or a dash of hot sauce to the creamy mixture before stirring in the hash browns. A sprinkle of smoked paprika on top before serving can also add some subtle, smoky depth.

What can I serve with cheesy Crockpot potatoes?

Slow-cooker cheesy potatoes pair well with roasted chicken or baked steak. They also make a great side dish for grilled vegetables or a fresh green salad, which would balance the richness of these cheesy potatoes.

Do I need to thaw the hash browns before adding them to the slow cooker?

No, there’s no need to thaw the frozen hash browns before using them. The slow cooker will cook them evenly as they warm up in the creamy mixture, saving you time and effort.

Can I use fresh potatoes instead of frozen hash browns in this recipe?

Yes, you can use fresh potatoes, but you’ll need to peel, shred, rinse and dry them first. Freshly shredded potatoes may release more moisture, so you might want to slightly reduce the amount of milk to avoid a watery texture.