Crockpot Cheesy Potatoes are an easy side dish made with tender diced potatoes, sour cream, cream of chicken soup, onion, and plenty of cheddar cheese. Everything cooks right in the slow cooker, so this recipe is simple, mostly hands-off, and saves valuable oven space.
We especially love these for holidays, potlucks, Sunday dinners, and BBQs because they can be prepped ahead and kept warm for serving. Frozen potatoes mean there is no peeling or chopping, and adding the last cup of cheese at the end gives the top a fresh, melty finish.
If your family loves cheesy potato recipes, try our Crockpot Hash Brown Casserole, Funeral Potatoes and Cheesy Mashed Potato Casserole too.
Why You’ll Love Them + Why They Work:
- Easy Slow Cooker Side. Frozen potatoes and simple ingredients keep prep quick while the slow cooker does most of the work.
- Saves Oven Space. This is especially helpful for Thanksgiving, Christmas, Easter, potlucks, and other big meals.
- Frozen Potatoes Keep It Simple. There is no peeling, chopping, or boiling when you use frozen diced potatoes.
- Make It Ahead. Prep the potato mixture in advance, refrigerate, then transfer it to the slow cooker when you are ready to cook.
- Cheese Goes on Last. Reserving the final cup of cheddar gives the potatoes a fresh layer of melted cheese right before serving
Cheesy Potatoes Ingredients
- Diced potatoes, frozen (32 ounces): Create the hearty base and make the recipe quick to prep. To use fresh potatoes, peel 2 pounds of Russet potatoes and place in a pot of cold, salted water. Bring to a boil and cook for only 5-8 minutes, until they are slightly tender but still firm (not fully cooked). Drain them well and add to the recipe.
- Cream of chicken soup (1 can, 10.5 ounces): Adds creamy texture and savory flavor.
- Sour cream (1 cup): Makes the potatoes creamy and adds a little tang. Plain Greek yogurt works as well.
- Garlic salt with parsley flakes (1 teaspoon): Seasons the potatoes with garlic flavor and a little herbiness.
- Onion, finely diced (½ cup): Adds savory flavor throughout the potatoes.
- Cheddar cheese, shredded and divided (2 cups): Adds cheesy flavor inside the potatoes and melts over the top at the end. Use mild or sharp cheddar, or combine cheddar with another good melting cheese such as Pepper Jack.
How to Make Cheesy Potatoes
PREP. Grease a 6-quart slow cooker with cooking spray.
COOK. In a large bowl, combine the frozen potatoes, cream of chicken soup, sour cream, garlic salt, onion, and 1 cup cheddar cheese. Transfer to the greased slow cooker, cover, and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours, stirring halfway through. The potatoes are done when they are fork-tender and the mixture is hot and creamy. Slow cookers can vary, so begin checking near the lower end of the cook time.
Turn off the slow cooker and sprinkle the remaining 1 cup cheddar cheese over the potatoes. Cover for about 10 minutes, or until the cheese is melted.
Oven Cooking Method
Grease a 9×13-inch baking dish. Combine the potatoes, cream of chicken soup, sour cream, garlic salt, onion, and 1 cup cheddar cheese, then spread the mixture evenly in the dish.
Cover with foil and bake at 350°F for 40 minutes. Uncover, sprinkle the remaining 1 cup cheddar cheese over the top, and bake for 10 to 12 more minutes, or until the potatoes are tender and the cheese is melted.
Kristyn’s Recipe Tips
- Watch Your Slow Cooker. Slow cookers can run hotter or cooler, so use fork-tender potatoes as your doneness cue instead of relying only on the clock.
- Stir Halfway. Gently stirring once during cooking helps the potatoes heat evenly and keeps the edges from overcooking.
- Keep the Potatoes Firm. If using fresh potatoes, parboil them only until slightly tender so they do not become mushy in the slow cooker.
- Save Cheese for the Top. Reserve 1 cup cheddar for the end so you get a fresh, melty layer right before serving.
- Make Them Ahead. Assemble the potato mixture ahead of time and refrigerate until you are ready to cook. Add the reserved cheese at the end.
- Add Some Crunch. Top with toasted cornflakes, crushed Ritz crackers, or breadcrumbs just before serving for extra texture.
- Feed a Crowd. One batch serves about 8, so double the recipe for larger holiday gatherings if your slow cooker has enough room.
Crockpot Cheesy Potatoes Recipe
Ingredients
- 32 ounces diced potatoes, frozen
- 1 (10.5-ounce) can can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- ½ cup onion, finely diced
- 2 cups cheddar cheese shredded, divided
Instructions
- Grease a 6-quart slow cooker with cooking spray.
- In a large bowl, combine the frozen potatoes, cream of chicken soup, sour cream, garlic salt, onion, and 1 cup cheddar cheese.
- Transfer to the greased slow cooker, cover, and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours, stirring halfway through. The potatoes are done when they are fork-tender and the mixture is hot and creamy. Slow cookers can vary, so begin checking near the lower end of the cook time.
- Turn off the slow cooker and sprinkle the remaining 1 cup cheddar cheese over the potatoes. Cover for about 10 minutes, or until the cheese is melted.
Notes
- Watch Your Slow Cooker. Slow cookers can run hotter or cooler, so use fork-tender potatoes as your doneness cue instead of relying only on the clock.
- Stir Halfway. Gently stirring once during cooking helps the potatoes heat evenly and keeps the edges from overcooking.
- Keep the Potatoes Firm. If using fresh potatoes, parboil them only until slightly tender so they do not become mushy in the slow cooker.
- Save Cheese for the Top. Reserve 1 cup cheddar for the end so you get a fresh, melty layer right before serving.
- Make Them Ahead. Assemble the potato mixture ahead of time and refrigerate until you are ready to cook. Add the reserved cheese at the end.
- Add Some Crunch. Top with toasted cornflakes, crushed Ritz crackers, or breadcrumbs just before serving for extra texture.
- Feed a Crowd. One batch serves about 8, so double the recipe for larger holiday gatherings if your slow cooker has enough room.
Nutrition
Recipe FAQ
The potatoes should be fork-tender and the creamy mixture should be hot throughout. Slow cookers vary, so start checking near the lower end of the cook time.
Assemble the potato mixture ahead of time, cover, and refrigerate. Transfer it to the slow cooker when you are ready to cook, then add the reserved cheese at the end.
Once the potatoes are tender, switch the slow cooker to WARM if needed for serving. Stir occasionally and avoid holding them too long, since the edges can dry out or overcook (we do not recommend keeping it on warm for more than 2 hours).
Yes! Combine the ingredients (reserve 1 cup cheese for the top). Store in a large freezer-safe zip-top bag or container and freeze for up to 3 months. Thaw overnight in the fridge before adding to the crockpot. Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Store leftovers in an airtight container in the refrigerator for about 4 days, or freeze for 2-3 months.
To reheat, spread out on a plate and heat in the microwave in 30-second increments. Or reheat in a baking dish in the oven at 300°F until warm.
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This recipe was originally published February 2019.
Haven’t made these in years! Used freshly dug potatoes from our garden, ninja to shread em, soaked the starch out, pressed the water out and they’re cooking now–can’t wait!
Fresh potatoes from your garden sound amazing and I hope they turn out delicious!
These are easy & delicious! Threw everything in crockpot early morning, returned from grandson’s baseball game and had an amazing side dish paired with bbq chicken, thank you for this recipe
So glad they were a hit on a busy day!
instead of sour cream use French onion chip dip trust me
Favorite for all ages and easy using a crockpot for Thanksgiving. Not taking up space on your stove or oven!
Glad you enjoyed it! I also love that it saves oven space during the holidays
Easy prep and no fuss side dish. Best for large gatherings or a pot luck. Prepare to have a lot leftover if it’s just for a small family dinner! Otherwise delicious!
The only substitute I did was to use Greek yogurt instead of sour cream to add some protein and I used onion flakes instead on fresh. Turned out perfect! I love the simplicity and portability of using a crock pot!
How much onion flakes?