This recipe for crockpot cheesy potatoes is going to quickly become your new favorite potato side dish. They are fast, loaded with flavor and perfectly cooked every single time!
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Anyone who knows me knows that I am obsessed with my slow cooker. Anything that I can make in a crockpot, I will do it! I even make candy in the crockpot. So, it just makes sense that I would create an incredible, potato side dish that can be made in the slow cooker in a matter of minutes.
These are the best crockpot cheesy potatoes and a recipe I know you will love just as much as I do. AND they’re right up there with our #1 recipe – Cheesy Potatoes aka Funeral Potatoes!
Crockpot Cheesy Potatoes Recipe
My slow cooker cheesy potatoes start with a bag of frozen cubed potatoes. You definitely can use freshly peeled, chopped potatoes but I like using the frozen potato cubes because they are so fast. You can just open the bag, pour them in, and start cooking!
The cheesy sauce for the potatoes is made with condensed cream of chicken soup, which gives the potatoes a rich, creamy taste. Sour cream makes the sauce a little bit tangy while the shredded cheddar cheese is salty and buttery. A little salt, a little pepper, and a touch of seasonings make this side dish pure perfection.
Cheesy crockpot potatoes go well with almost any dinner so you can make them all the time. I know that if you make these crockpot cheesy potatoes just once, they will become a household staple.
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Ingredients for Crockpot Cheesy Potatoes
See full recipe card below this post for ingredient quantities and full instructions.
- Frozen cubed potatoes – Plain frozen potatoes are perfect, but you can also try using pre-seasoned potatoes.
- Condensed cream of chicken soup – Campbell’s is definitely my favorite brand for condensed chicken soup.
- Sour cream – Use whole milk sour cream, which has a thicker consistency and better flavor.
- Onion powder
- Garlic powder – Be sure to use garlic powder rather than garlic salt. Garlic salt would make the potatoes overly salty.
- Shredded cheddar cheese – Grate a block of cheddar cheese to make your own shredded cheese or just grab a bag of pre-shredded cheese to save time.
- Use canned diced potatoes in place of frozen cubed potatoes. Strain the potatoes and give them a good rinse before adding them to the crockpot. Then, continue to make the recipe as directed.
- Replace the cream of chicken soup with cream of celery soup for a vegetarian cheesy potato dish.
- Add ½ teaspoon of cayenne pepper powder to make spicy cheesy potatoes in the crockpot.
How to Make Crockpot Cheesy Potatoes
- Prep your crockpot: Spray the bowl of your slow cooker with cooking spray. This will help prevent the cheesy sauce from sticking to the sides.
- Add the potatoes: Pour the thawed potato cubes into the slow cooker and spread them inside the bowl so they are nice and even.
- Make the sauce: Add the condensed soup, onion powder, garlic powder, salt, and pepper to a medium-sized bowl and whisk together. Pour the sauce over the potatoes in the slow cooker.
- Add cheese: Sprinkle 1 ½ cups of the shredded cheese into the slow cooker. Stir everything together well so the potatoes, sauce, and cheese are all well-blended.
- Cook: Cover the crockpot and set the slow cooker to high heat. Cook for 3 to 4 hours or until the potatoes are tender. You should be able to easily stick a fork through the potatoes.
- Add more cheese: Uncover the pot and sprinkle the top of the potatoes with the remaining cheese. It will melt over the potatoes quickly. Then, scoop and serve!
Make Mexican-style crockpot cheesy potatoes by using a Mexican shredded cheese blend. Also, add 1 teaspoon of taco seasoning to the potatoes before cooking. This will give you a perfect side for your favorite burrito or taco dinner.
How To Store Crockpot Cheesy Potatoes
If you happen to have leftover crockpot potatoes, you can store them in an airtight container in the fridge for up to a week. To reheat the potatoes, simply pop them into the microwave and reheat in 30-second increments until warm.
You can freeze these cooked cheesy potatoes in an airtight container for up to two months. Thaw them in the fridge overnight and then reheat the thawed cheesy potatoes in the microwave.
Cheesy slow cooker potatoes go well with so many main courses. Serve them alongside a slice of Southern meatloaf or with your favorite chicken fried steak. I like cheesy potatoes with cheeseburger sliders or even next to an Easter spiral ham. This recipe is great for busy weekdays or a fancy holiday buffet. They go with everything!
Cooking the cubed potatoes in a sauce helps to make them tender and soft. The moisture of the sauce will cook the potatoes slowly and thoroughly. The potatoes also need to cook in the slow cooker for at least 3 hours on high heat. Large pieces of potatoes will take more time to cook so be sure to check with a fork to see if the potatoes are tender.
These potatoes can be reheated in the microwave. You may want to add a tablespoon or two of milk to the bowl along with the potatoes to help keep the sauce creamy as it reheats. This will prevent the cheese sauce from drying out and also help the potatoes heat evenly.
You can use plain Greek yogurt in place of sour cream in cheesy potatoes. You can also try Mexican crema or French creme fraiche. All of these options will work well!
More Amazing Cheesy Potato Recipes
Easy Cheesy Potatoes
Potatoes Au Gratin
Loaded Mashed Potatoes
Easy Breakfast Casserole
Crockpot Cheesy Potatoes
- 1 32 oz bag frozen cubed potatoes, thawed
- 1 10.5 oz can condensed cream of chicken soup
- 1 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- Coat the inside of a slow cooker with nonstick cooking spray. Pour in the potatoes.
- In a mixing bowl, whisk together the soup, sour cream, onion powder, garlic powder and pepper. Pour over the potatoes and stir together. Stir in 1 ½ cup shredded cheese.
- Cover and cook on high for 3 to 4 hours until the potatoes are tender and the cheese is completely melted.
- Remove the lid during the last 10 minutes of cooking and sprinkle with remaining cheese.