Cheesy Potatoes in the Crockpot
These cheese potatoes in the crockpot are a creamy, bubbly potluck side made with frozen hash browns, sour cream and cheddar. You stir it together in one bowl and the slow cooker does the rest. They turn out like a classic funeral potato casserole without the oven.
12
servings15
minutes4
hours30
minutesFrozen hash browns, sour cream, cheddar and cream of chicken soup cook together into a rich, creamy potato casserole. Top with crispy fried onions.
Ingredients
1 (30 oz) bag frozen shredded hash browns, thawed slightly
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
3 cups shredded sharp cheddar cheese, divided
1/2 cup finely diced yellow onion
1/4 cup unsalted butter, melted
1/2 cup chicken broth
2 cloves garlic, minced
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 cup crispy fried onions
2 tbsp chopped chives
Directions
- Lightly grease a 6-quart slow cooker with cooking spray.
- In a large bowl, stir the cream of chicken soup, sour cream, melted butter, broth, garlic, garlic powder, pepper and salt until smooth.
- Fold in the diced onion and 2 cups of the cheddar.
- Add the hash browns and stir gently until everything is coated.
- Spread the mixture into the slow cooker in an even layer.
- Cover and cook on LOW for 4 to 4 1/2 hours or on HIGH for 2 to 2 1/2 hours, stirring once halfway through.
- Sprinkle the remaining 1 cup cheddar over the top. Cover and cook 15 more minutes until the cheese melts.
- The potatoes are ready when they are tender and bubbling at the edges.
- Scatter the crispy fried onions and chives on top just before serving.
Notes
- Use cubed hash browns for a chunkier result. Swap the cream of chicken for cream of celery or cheddar soup. A handful of cooked bacon crumbles makes it smokier. Leftovers keep 4 days in the fridge. Reheat in the oven or microwave with a splash of milk. Serve next to ham, roast chicken or a holiday turkey.
Why cheesy potatoes work so well in the slow cooker
This is a dish you usually bake, and it takes up oven space on days when you need it most, like Thanksgiving and Easter. The slow cooker frees the oven and holds the potatoes at a safe, hot temperature for hours, so they are ready whenever dinner is.
The covered pot also keeps the potatoes from drying out on top the way they can in a casserole dish. The cheese and sour cream stay creamy all through the cook.
The dish also holds well. Cheesy potatoes can sit on WARM for an hour or two without drying out, which helps when other dishes finish at different times.
Ingredient notes
Frozen shredded hash browns: they save you from peeling and shredding. Let them thaw on the counter for 30 minutes or so, so they do not cool down the whole pot.
Sharp cheddar: shred it yourself from a block. Pre-shredded cheese has coating that keeps it from melting smoothly.
Sour cream: it adds tang and creaminess. Use full-fat for the best texture, since low-fat can break in a long cook.
Cream of chicken soup: it holds the casserole together and adds salty flavor. Cream of celery or cheddar soup works as well.
Crispy fried onions: add them at the end so they stay crunchy.
Butter: melted butter in the sauce gives the potatoes a rich flavor and keeps them from sticking. Do not skip it, since it also helps the cheese blend in.
Onion: finely diced onion adds a gentle sweetness. Grate it if you want it to melt into the sauce.
Tips for creamy, not watery, potatoes
Thaw first: the most common mistake is using fully frozen potatoes. They release a lot of water and cool the pot, leaving a soupy sauce. Thawing them partially keeps the sauce thick.
Stir once: a stir halfway through helps the potatoes on the bottom cook at the same speed as those on top. Do it quickly to keep the heat in.
Save cheese for the end: half the cheese goes in the mix, and the rest goes on top near the end. That gives you a melted cheese layer instead of oil separating out.
Watch the sides: potatoes that touch the pot wall can darken. Stirring once, and using a liner made for slow cookers, cuts down on browning and makes cleanup easy.
Swaps and variations
For a lighter dish, use light sour cream and reduce the cheese to 2 cups. For a loaded version, add cooked bacon and green onions. For a spicy kick, stir in diced green chiles and pepper jack cheese.
One swap that does not work is using sliced fresh potatoes. They cook unevenly and stay firm in this sauce, so stick with shredded or diced frozen potatoes.
What to serve with it
Cheesy potatoes are a classic side for baked ham, roast chicken, turkey or meatloaf. Add green beans or a salad to balance the richness. For a potluck, set the pot on WARM and put a big spoon next to it.
If you need to take the dish somewhere, wrap the pot in towels. It stays hot for about an hour in the car.
Storing, freezing and reheating
Cool the potatoes within 2 hours and refrigerate for up to 4 days in a covered dish.
Reheat portions in the microwave or in a 350°F oven, covered with foil, until they reach 165°F. Add a spoonful of milk to loosen the sauce. Freezing is possible, but the potatoes lose some texture and the sauce can separate a little.
Cheesy Potatoes in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 12 servings
- Ingredients: 13, led by (30 oz) bag frozen shredded hash browns, (10.5 oz) can cream of chicken soup, sour cream, shredded sharp cheddar cheese
Tips for Cheesy Potatoes in the Crockpot
Use cubed hash browns for a chunkier result. Swap the cream of chicken for cream of celery or cheddar soup. A handful of cooked bacon crumbles makes it smokier. Leftovers keep 4 days in the fridge. Reheat in the oven or microwave with a splash of milk. Serve next to ham, roast chicken or a holiday turkey.
Cheesy Potatoes in the Crockpot FAQ
How long does Cheesy Potatoes in the Crockpot take?
Cheesy Potatoes in the Crockpot takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Cheesy Potatoes in the Crockpot serve?
This recipe makes 12 servings.
What do I need to make Cheesy Potatoes in the Crockpot?
13 ingredients, led by (30 oz) bag frozen shredded hash browns, (10.5 oz) can cream of chicken soup, sour cream, shredded sharp cheddar cheese. Amounts are in the recipe card above.
