Here’s an easy, creamy Crockpot Cheesy Potatoes recipe—perfect for potlucks, holidays, or a no-stress side dish 🥔🧀
Crockpot Cheesy Potatoes
Ingredients (serves 8–10)
- 32 oz frozen hash brown potatoes (diced or shredded)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1½ cups sour cream
- 2 cups shredded cheddar cheese (or Colby-Jack)
- ½ cup melted butter
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
Optional toppings:
- Extra shredded cheese
- Crumbled bacon
- Chopped green onions
Instructions
- Mix ingredients
- In a large bowl, combine soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
- Add potatoes & cheese
- Stir in frozen hash browns and 1½ cups shredded cheese.
- Slow cook
- Transfer mixture to a greased crockpot.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once if possible.
- Finish
- Sprinkle remaining cheese on top during the last 20 minutes.
- Cover until melted.
- Serve
- Garnish with bacon or green onions if desired.
Tips & Variations
- Extra creamy: Add 4 oz cream cheese.
- Golden top: Transfer to oven-safe dish and broil 3–5 minutes.
- No canned soup: Use 1 cup heavy cream + 1 tbsp cornstarch.
- Loaded version: Add cooked sausage or ham.
If you want, I can also share a funeral potatoes crockpot version, a 4-ingredient version, or a no-sour-cream option.
