These crockpot cheesy potatoes are creamy, cheesy and easy to make with frozen hash browns and only 5 minutes of prep. They’re the perfect fix-and-forget side dish for holidays, potlucks or family dinners.

Other slow cooker sides I love crockpot mashed potatoes and crockpot sweet potato casserole!

Crockpot cheesy potatoes being spooned from the slow cooker showing the gooey melty cheese.

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Key Takeaways: Crockpot Cheesy Potatoes Recipe

  • Quick prep: Frozen hash browns keep the prep time to a minimum.
  • Saves oven space: Everything cooks in the crockpot, making this ideal for busy holiday meals.
  • Perfect for a crowd: Creamy, cheesy potatoes are always a hit at potlucks and family dinners.

Why I Love This Recipe

Cheesy potatoes are always on our Thanksgiving menu. I usually bake my cheesy potatoes, also known as cheesy funeral potatoes, but this crockpot version is my go-to when oven space is limited.

Everything cooks hands-off in the slow cooker while the roasted turkey or baked ham is in the oven. The potatoes turn out tender, creamy and loaded with plenty of melted cheese.

XO - Jamielyn

Ingredient Notes

Crockpot cheesy potatoes ingredients in a crockpot.

Find the full printable recipe with specific measurements below.

  • Frozen hash browns: Use a 30-ounce bag of frozen diced hash browns (often called southern style hash browns), thawed and drained. Shredded hash browns also work, but they cook faster and have a softer texture.
  • Cream of chicken soup: Use condensed cream of chicken soup without adding water. Cream of celery or cream of mushroom soup can also be used.
  • Sour cream: Adds creaminess and a slight tang that balances the rich cheese sauce. Full-fat sour cream will give you the creamiest texture.
  • Butter: I use salted butter for extra flavor. Melt it before mixing it with the other ingredients. If using unsalted butter, add an additional pinch of salt.
  • Onion powder: Adds savory onion flavor without needing to chop or sauté fresh onion.
  • Cheddar cheese: Sharp cheddar gives the potatoes the best flavor. Grate it yourself for a smoother, creamier melt, or use your favorite cheese blend.

How to Make Crockpot Cheesy Potatoes

Showing how to make crockpot cheesy potatoes in the slow cooker.
  1. Add the thawed and drained hash browns to the slow cooker with the cream of chicken soup, sour cream, melted butter and seasonings. Stir until the potatoes are evenly coated, then mix in half of the shredded cheese.
  2. Cover and cook on low for 4 to 5 hours or on high for about 3 hours. Try not to lift the lid while they cook since that releases the heat. The potatoes are ready when they are tender and the sauce is hot and creamy.
  3. Sprinkle the remaining cheese over the top during the last 10 to 15 minutes. Cover again until the cheese is melted and bubbly, then let the potatoes rest for 5 minutes before serving.

Expert Tips

  • Thaw and drain the potatoes. Extra moisture from frozen hash browns can make the cheese sauce watery. Thaw them completely and drain if needed before adding them to the crockpot.
  • Watch the cooking time. Crockpots can vary, so begin checking the potatoes toward the end of the cooking window. Shredded hash browns may become soft more quickly than diced potatoes.
  • Grate your own cheese. Freshly shredded cheese melts more smoothly and gives the potatoes a creamier, gooier texture.
  • Add your favorite toppings. Finish with crumbled bacon, chopped green onions, extra cheese or a dash of hot sauce.
  • Skip the canned soup. You can use homemade cream of chicken soup if preferred. Just make sure it has a thick, condensed consistency.

Crockpot Cheesy Potatoes Recipe FAQ’s

Can I use fresh potatoes instead of frozen?

TheYes. Use 30 ounces of peeled potatoes cut into small, evenly sized cubes. Fresh potatoes may take longer to become tender because frozen hash browns are partially cooked, so allow extra cooking time and check them with a fork before serving.

What size crockpot should I use?

A 4- to 6-quart crockpot works well for one batch. A 6-quart crockpot gives you plenty of room to stir everything together and helps the potatoes cook evenly..

Can I double crockpot cheesy potatoes?

Yes, but divide the doubled recipe between two crockpots. Adding everything to one crockpot can overcrowd it and prevent the potatoes from cooking evenly.

Does the cream of chicken soup need to be condensed?

Yes. Add the condensed soup directly from the can without preparing it or adding water. Cream of celery or cream of mushroom soup can also be used.

Will sour cream curdle in the crockpot?

The sour cream should remain creamy when thoroughly mixed with the soup, butter and cheese. For the smoothest sauce, use full-fat sour cream and cook the potatoes on low. If the sauce looks slightly separated, stir it well before adding the final layer of cheese.

Can I add a crispy cornflake topping?

Yes! I’ve added a crispy topping to these crockpot cheesy potatoes before, and it’s delicious. Mix 1 cup crushed cornflakes with 2 tablespoons melted butter, then toast them briefly in a skillet until golden. Sprinkle the cornflakes over the potatoes just before serving, and leave the crockpot lid off so the topping stays crisp.

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Showing crockpot cheesy potatoes on a plate with a fork showing a cheesy, melty bite.

My lcheesy hashbrown casserole, cheesy scalloped potatoes and loaded baked potato casserole are other potato side dish favorites.

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Crockpot cheesy potatoes recipes with melted cheese on top.

Crockpot Cheesy Potatoes

5 from 34 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 16
Simple and delicious, crockpot cheesy potatoes are the fix-and-forget slow cooker side dish everyone loves for holidays, potlucks, or weeknight dinners.
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Ingredients 

  • 30 ounce bag hash browns (diced or shredded, thawed)
  • 10.5 ounce can cream of chicken (or celery or mushroom)
  • ½ cup sour cream
  • ¼ cup melted butter (I use salted)
  • ½ teaspoon onion powder
  • ½ teaspoon Kosher salt (more to taste)
  • ¼ teaspoon pepper (more to taste)
  • 1 ½ cups shredded cheddar cheese (more if desired)

Instructions

  • Add to slow cooker. In the base of the crockpot, combine 30 ounce bag thawed potatoes, 1/2 cup sour cream, 10.5 ounce can of cream of chicken, 1/4 cup melted butter, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Then mix in 3/4 cup of shredded cheese. Stir until combined.
  • Cook. Cook on low for 4-5 hours or on high for 3 hours.
  • Add remaining cheese. The last 10-15 minutes of cooking, sprinkle the remainder 3/4 cup cheese over top and cover. Cook until bubbly.
  • Rest then serve. Let rest for 5 minutes before serving. Then enjoy while warm! 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Potatoes: Make sure your potatoes are mostly thawed and drain any excess water. You may also use fresh potatoes if desired, see FAQs.
Classic cheesy potatoes: Looking for the classic recipe? Here is my favorite cheesy potatoes AKA funeral potatoes. 
Add a crispy cornflake topping: Combine melted butter and crushed cornflakes, toast for a few minutes in a skillet then place on top right before serving.
Storage: Cool to room temperature then store in an airtight container for up to 3 days. Reheat in the microwave. Add extra cheese if desired.

Nutrition

Calories: 143kcal, Carbohydrates: 11g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 312mg, Potassium: 181mg, Fiber: 1g, Sugar: 1g, Vitamin A: 273IU, Vitamin C: 4mg, Calcium: 93mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Cheesy potatoes with a fork in the middle on a white plate.