Crockpot Creamy and Cheesy Potatoes
These Crockpot Creamy and Cheesy Potatoes are one of those recipes you can toss together in minutes and let the slow cooker do the rest. It’s truly a set-it-and-forget-it recipe that always comes out creamy, cheesy, and comforting.
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This side dish is great for so many occasions. You can serve it as a holiday potato recipe for Thanksgiving or Christmas, bring it to a potluck, or just make it on a busy weeknight when you need something simple to go with dinner.
It’s the kind of comfort food potatoes recipe that pairs with almost anything—roast chicken, ham, or even burgers. You can try serving them with my
How to Make Crockpot Creamy and Cheesy Potatoes
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Shred the block of cheddar cheese and set aside 1 cup in the refrigerator for topping.
2. Add the diced potatoes, cream of chicken soup, sour cream, seasonings, and the remaining shredded cheese to your crockpot. Mix everything together.
3. Cook on High for 2 ½ – 3 hours (or on Low for 4–5 hours, which is preferred for even cooking). Stir once about halfway through.
4. Once the potatoes are tender, sprinkle the reserved cup of cheese on top. Cover and let cook for an additional 5 minutes until the cheese is melted.
Serve and Enjoy!
Important Recipe Notes
- You can use pre-shredded cheese to save time, but shredding a block of cheese gives you the creamiest melt.
- If you want extra flavor, try mixing in some cooked bacon, diced ham, or green onions.
- Make sure to stir the potatoes halfway through cooking so everything cooks evenly.
- You can swap cream of chicken soup for cream of mushroom or cream of celery if you prefer.
Crockpot Creamy and Cheesy Potatoes
Ingredients
- 32 oz bag of frozen diced potatoes
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp minced onion
- ½ tsp salt
- ½ tsp pepper
- 8 oz block of sharp cheddar cheese shredded (set aside 1 cup for topping)
Instructions
- Shred the block of cheddar cheese and set aside 1 cup in the refrigerator for topping.
- Add the diced potatoes, cream of chicken soup, sour cream, seasonings, and the remaining shredded cheese to your crockpot. Mix everything together.
- Cook on High for 2 ½ – 3 hours (or on Low for 4–5 hours, which is preferred for even cooking). Stir once about halfway through.
- Once the potatoes are tender, sprinkle the reserved cup of cheese on top. Cover and let cook for an additional 5 minutes until the cheese is melted.
- Serve warm and enjoy!
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Cheesy Hamburger Potato Casserole
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