Crockpot Cheesy Potatoes

These crockpot cheesy potatoes are a simple and quick, fix and forget potato side dish recipe that are a crowd pleasing favorite for holiday potlucks or weeknight family dinners!

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings:

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!

Notes

Potatoes: Make sure your potatoes are mostly thawed and drain any excess water. You may also use fresh potatoes if desired.

Classic cheesy potatoes: Looking for the classic recipe? Here is my favorite cheesy potatoes AKA funeral potatoes.

Nutrition