Crockpot Cheesy Potatoes are the perfect side dish recipe when you are entertaining for the holidays or hosting a party! Mix all the ingredients in your slow cooker and let them cook while you get ready to host. They are also great to take to potlucks because they are easy transportable.
Is there anyone out there that doesn’t take a HUGE scoop of cheesy potatoes whenever you are offered them? If you don’t, then we can’t be friends! They are always a favorite wherever I go and now I’m going to teach you how to make them in your Crock Pot!
You are going to love the ease of these Crock Pot Cheesy Potatoes and soon you will be bringing them to every dinner you are invited too.
They are so easy to make, delicious and always a hit. They are perfect for transporting to the holidays, BBQs or potlucks because they stay warm in your slow cooker. If you are hosting you simply set it and forget it so it cooks while you get ready for your dinner!
Back when we used to camp I would always make these and pair them with Smoked Hamburgers. Always a hit!
What ingredients do I need to make Crockpot Cheesy Potatoes
- Cream of chicken soup
- Sour cream
- Onion flakes
- Frozen cubed hash brown potatoes
- Sharp cheddar cheese
How do I make Crockpot Cheesy Potatoes?
First grab a bowl and mix together the cream of chicken soup, sour cream, onion and butter.
Next add your thawed hash brown potatoes and 1 1/2 c. of your sharp cheddar cheese. Stir until this is combined.
Pour this into a greased 4 quart slow cooker.
Cover and cook on low for 4-5 hours or until potatoes are tender.
Sprinkle remaining cheese over potatoes, cover and let cook an additional 5 minutes or until cheese is melted.
Tips and Tricks!
Can I make these in the Oven? Of course you can! Instead of putting these into a slow cooker just put them into a greased 9” x 13” casserole dish and spread out evenly. Cover with tinfoil. Place in a preheated oven at 350 degrees. Bake for 40-45 minutes or until nice and bubbly and heated through. Remove foil and continue cooking for 10-15 minutes or until cooked through and cheesy is just beginning to brown.
Can I use shredded potatoes? Yes! Just beware that these will take a little less time to cook in your crock pot so keep an eye on them before they turn mushy.
Can I use fresh, diced potatoes? Yes, you can, but make sure you place them on a lint-free towel first to wring out any excess liquid. Also, add 1-2 hours of cooking time because frozen potatoes have actually been cooked a little bit.
How do I store leftovers? Let cool then place in an airtight container in the refrigerator. They should lest for up to 5 days when stored properly.
How do I reheat leftovers? Place the amount of potatoes on a plate that you would like. Microwave in 30 second intervals, stirring in between until they are heated through. You can also place leftovers in a baking dish and reheat in oven at 300 degrees.
Can I double this recipe? You can! Make sure you have at least a 6 quart crock pot to do this. It will be VERY full. Add a hour of time onto the cooking time.
Flavorful additions: Mix in your favorite flavors like crumbles bacon, sauteed onions, green onions, diced jalapenos, top with cornflakes or whatever you can think of!
More of my favorite potato recipes!
Whether you are planning for a holiday or party and need a side dish or you need any easy accompaniment to your dinner these Crock Pot Cheesy Potatoes are your easy ticket to a winner! They are so simple and yummy everyone will be singing your praises around the table.
Let’s get real that never gets old. The moment you look around at everyone and it’s quiet as people are enjoying every last bit of the meal you prepared for them!
Another classic holiday favorite? Be sure to try Crock Pot Green Bean Casserole!
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Crockpot Cheesy Potatoes
- 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 pepper
- 32 oz frozen cubed hash brown potatoes thawed
- 2 c. sharp cheddar cheese
- 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.