Crockpot Cheesy Potatoes
Creamy, cheesy, and comfort-food perfect, Crockpot Cheesy Potatoes is a simple and satisfying dish that makes busy weeknights feel like a warm hug.
Servings: 8 servings
Equipment
- Crockpot
- Mixing Bowl
Ingredients
Potatoes
- 7 large Potatoes, peeled and diced Cut into 1-inch cubes
Cream of Chicken Sauce
- 1 can (10.5 ounces) Cream of chicken soup Room temperature if possible
- 1/4 cup Butter, melted
- 1/2 cup Sour cream Chilled or room temperature
Seasonings
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt Or to taste
- 1 teaspoon Dried parsley flakes
- 1/4 cup Chopped green onion Or regular onion, finely chopped
- 1 pinch Cayenne pepper
Cheese
- 1 cup Shredded Mexican-style cheese Freshly shredded for best melt
Instructions
- Prepare the potatoes: Peel and dice the potatoes into roughly 1-inch cubes.
- Combine wet ingredients: In a medium bowl, stir together the cream of chicken soup, melted butter, and sour cream until smooth.
- Season: Add garlic powder, black pepper, salt, dried parsley flakes, and cayenne pepper to the bowl. Mix well.
- Add onions: Stir in chopped green onion into the sauce mixture.
- Combine with potatoes: Place the diced potatoes into the crockpot and pour the sauce over them. Stir until well coated.
- Add cheese: Sprinkle in shredded Mexican-style cheese and gently fold to distribute.
- Cook low and slow: Cover the crockpot and cook on low for 4 to 6 hours, or until the potatoes are fork-tender.
- Finish and serve: When the potatoes are fork-tender, give one final stir and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For freezing, use a freezer-safe container for up to 2 months.