Go Back
–+ servings
A wooden spoon lifting a scoop of cheesy potatoes from a crockpot.
Print Recipe Add to Collection
4.78 from 9 votes

Crockpot Cheesy Potatoes Recipe

You're going to love this simple and delicious Crockpot Cheesy Potato Casserole recipe – the perfect dish that’s cozy and comforting without ever heating up your kitchen!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: crockpot cheesy potatoes
Servings: 8 servings
Calories: 301kcal
Author: Kasey Schwartz

Equipment

  • slow cooker
  • Mixing bowl

Ingredients

  • 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

Instructions

  • Coat the inside of a slow cooker with nonstick cooking spray. Pour in the potatoes.
    1 32 oz bag frozen cubed potatoes, thawed
  • In a mixing bowl, whisk together the soup, sour cream, onion powder, garlic powder, salt, and pepper. Pour over the potatoes and stir together. Stir in 1 ½ cup shredded cheese.
    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
  • 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.

Video

Notes

  • Once the potatoes are done, switch the crockpot to Warm and let it sit for 10–15 minutes. This short rest lets the sauce thicken and the flavors blend, so every bite is rich and cheesy instead of runny.
  • Pre-shredded cheese sometimes has anti-caking agents that keep it from melting smoothly. Grating a block of cheddar takes just a minute and gives you that gooey, restaurant-style melt that makes this dish unforgettable.
  • Don’t skip the stir halfway through cooking. It helps the potatoes cook evenly and keeps the cheese from clumping at the bottom of the crockpot. A quick stir makes the sauce creamier and more consistent all the way through.

Nutrition

Calories: 301kcal | Carbohydrates: 25g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 771mg | Potassium: 408mg | Fiber: 2g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 2mg