Description
Creamy, comforting, and ridiculously easy! These Crockpot Cheesy Potatoes are the ultimate hands-off side dish for busy weeknights or cozy holiday spreads. Made with russet potatoes, sour cream, and optional gooey cheddar, they’re slow-cooked to melty perfection. #CrockpotPotatoes #CheesyPotatoes #ComfortFoodSide
Ingredients
Scale
Ingredients
- 7–8 large russet potatoes, peeled and diced
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom or celery)
- ¼ cup (4 tbsp) unsalted butter, melted
- ½ cup sour cream
- ½ tsp garlic powder
- ½ tsp black pepper
- Optional: 1–2 cups shredded cheddar cheese
Instructions
Prepare potatoes:
- Peel and dice potatoes into evenly sized cubes. Place in a greased slow cooker.
Mix sauce:
- In a medium bowl, stir together cream of chicken soup, melted butter, sour cream, garlic powder, and black pepper until smooth.
Combine:
- Pour the sauce mixture over the potatoes. Stir gently to coat.
Cook:
- Cover and cook on low for 4–5 hours, or until potatoes are tender. Stir halfway through if possible.
Optional step (cheesy finish):
- In the last 15 minutes of cooking, stir in shredded cheddar cheese and cover again until melted.
Serve:
- Serve hot as a side dish for meats, roasts, or holiday meals.
Notes
- For a crispier texture, transfer to a baking dish, top with extra cheese, and broil for 3–5 minutes.
- Try Yukon Gold potatoes for a naturally creamier texture.
- Leftovers keep in the fridge for up to 4 days. Reheat in microwave or oven.