Crockpot Cheesy Potatoes are the ultimate set-it-and-forget-it comfort food. They’re the perfect side dish for holidays, potlucks, or busy weeknights, made with simple ingredients.
Shred the block of cheddar cheese. Set aside 1 cup of the shredded cheese in the refrigerator.
In the insert of a slow cooker, combine the frozen diced potatoes, cream of chicken soup, sour cream, garlic powder, minced onion, salt, pepper, and the remaining shredded cheese. Stir until all ingredients are well combined.
Cover the slow cooker and cook on high for 2.5 to 3 hours, or on low for 4 to 5 hours. Stir once halfway through the cooking time to ensure even cooking.
Check for doneness by piercing a potato with a fork; it should be tender.
Sprinkle the reserved 1 cup of shredded cheese over the top of the potatoes. Cover and continue to cook for an additional 5 minutes, or until the cheese is fully melted.
Serve warm.
Notes
For the creamiest potatoes, go with full-fat sour cream and shred your own cheese if you can. The bagged stuff is super convenient, but it has anti-caking stuff that can make the sauce a bit grainy.
You can cook this on low for 4–5 hours if that fits your day better.
Want to bulk it up a bit? Toss in some crumbled bacon or diced ham! I’ve done both, and it turns this into more of a full-on meal.
I like to give it a quick stir halfway through. It helps keep things from sticking and just makes sure everything’s cooking nice and even.
While we strive to provide accurate calorie counts and nutritional information for our recipes, keep in mind that these figures can vary based on specific ingredients, cooking methods, and portion sizes.