Description
These Crockpot Cheesy Potatoes are creamy, cheesy, and full of flavor! With just a few simple ingredients, this easy side dish is perfect for holidays, potlucks, or a comforting family dinner. Just toss everything in the slow cooker and let it do the work!
Ingredients
Units
Scale
- 1 (32-ounce) bag frozen hash brown potatoes (cubed or shredded)
- 2 cups shredded cheddar cheese
- 1 (10.5-ounce) can condensed cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup diced onion
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
Instructions
- Prepare the Crockpot: Spray the inside of a 6-quart slow cooker with nonstick spray.
- Mix Ingredients: In a large bowl, combine hash browns, shredded cheese, cream of chicken soup, sour cream, melted butter, diced onion, salt, pepper, and garlic powder. Stir until evenly mixed.
- Cook: Transfer the mixture to the slow cooker and spread it out evenly.
- Slow Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until the potatoes are tender and the cheese is melted.
- Serve: Stir before serving and enjoy warm!
Notes
- For extra crunch, sprinkle crushed Ritz crackers or cornflakes on top during the last 30 minutes.
- You can swap cream of chicken soup for cream of mushroom or cream of cheddar.
- Try adding cooked bacon or diced ham for extra flavor.
- Recipe Details
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg