Crockpot Cheesy Potatoes
User Reviews
4.7
Crockpot Cheesy Potatoes
Description
Crockpot Cheesy Potatoes prepare a comforting side dish by mixing thawed or frozen hash brown potatoes with a creamy base made from cream of chicken soup, sour cream, melted butter, and onion flakes. Salt and black pepper season the mix before adding cheddar cheese for sharpness. The mixture cooks on low heat in a slow cooker for several hours until the potatoes become fully tender and infused with creamy flavors. Additional cheese sprinkled on top allows the potatoes to finish with a melted cheesy crust when returned to the crockpot for a few minutes.
The resulting dish is thick, creamy, and cheesy with tender potato pieces throughout. The slow cooker technique simplifies preparation while delivering reliable tenderness and melding of flavors.
This dish can be served as a warm, hearty side perfect for comforting meals and pairs well with proteins and vegetables.
Variations include baking this casserole in the oven with foil cover for a similar result, using shredded or fresh diced potatoes with adjusted cooking times, or adding flavor boosters like bacon, jalapenos, or onions. Leftovers can be refrigerated for up to five days and reheated in microwave or oven. Doubling the recipe requires a larger slow cooker and adjusting cook times slightly.
Ingredients
- 1 cream of chicken soup 10 3/4 oz
- 1 c. sour cream
- 1 Tbsp onion flakes
- 1/4 c. butter melted
- 1/4 tsp salt
- 1/4 tsp black pepper
- 32 oz hash brown potatoes thawed, frozen, cubed
- 2 c. cheddar cheese sharp
Instructions
- Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.
- Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.
Notes
- This dish can be baked in a greased casserole dish at 350°F covered with foil for 40-45 minutes, then uncovered for 10-15 minutes.
- Using shredded potatoes reduces cook time in the slow cooker but watch closely to avoid mushiness.
- Fresh diced potatoes should be dried to remove excess moisture and require longer cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat in microwave in short intervals or in a 300°F oven until warmed through.
- You can double this recipe if you have a large enough slow cooker, adding about an hour to cook time.
- Optional additions like bacon, sautéed onions, jalapenos, or a crunchy topping can customize the flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 96mg | 32% |
| Sodium | 808mg | 34% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 479mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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