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Easy Crockpot Cheesy Potatoes

A close-up of a serving of creamy, cheesy potatoes with a golden-brown, bubbly top.
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Make creamy, tender cheesy potatoes in your slow cooker. This dump-and-go side dish is perfect for potlucks, holidays, or simple weeknight dinners.

Ingredients

Scale
  • 32 oz frozen shredded hash browns, thawed
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Lightly grease the inside of your slow cooker insert.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, salt, and pepper. Mix until everything is just combined. Do not overmix.
  3. Stir in 1.5 cups of the cheddar cheese and all of the Monterey Jack cheese into the potato mixture.
  4. Transfer the mixture to the prepared slow cooker.
  5. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender.
  6. During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover until the cheese is melted and gooey.
  7. Stir gently before serving. This recipe is a great alternative to complex meal planning.

Notes

  • For a richer flavor, substitute the cream soups with homemade white sauce.
  • If you are preparing this for a large gathering, consider using a larger slow cooker or making a double batch. This recipe is a simple side dish that pairs well with many main courses.
  • If you need a quick side and are focused on meal delivery companies, this recipe saves time.

Nutrition

Find it online: https://www.unfoldrecipes.com/crockpot-cheesy-potatoes/