Crockpot Cheesy Potatoes are one of our favorite easy side dishes because they’re creamy, cheesy, and made right in the slow cooker. Frozen diced potatoes, cream of chicken soup, sour cream, onion, garlic salt, and cheddar cheese cook together until soft, cheesy and delicious.
We love this dump and go recipe for holidays, potlucks, Sunday dinners, and BBQs because they save oven space and stay warm until serving time. Add the last cup of cheese at the end so it melts perfectly over the top.
We love them so much that we have several similar recipes like our Crockpot Hash Brown Casserole, Funeral Potatoes and Cheesy Mashed Potato Casserole!
Why you’ll love it + Why it works:
- Slow cooker. This recipe is practically a slow cooker version of our famous funeral potatoes. Dump them in and let the crockpot do all the work.
- Make ahead of time. Because this can be made ahead of time, they are especially perfect for holidays! They are also great for saving on oven space.
- Frozen potatoes keep it simple. No peeling, chopping, or boiling needed.
- Adding cheese at the end keeps it melty. The final cup melts over the top without overcooking.
Cheesy Potatoes Ingredients
- Diced potatoes, frozen (32 ounces): Creates 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. Mild or sharp cheddar cheese, or a combination of cheddar with other melting cheese like Pepper Jack.
How to Make Cheesy Potatoes
PREP. Grease the bottom of the slow cooker with cooking spray.
COOK. In a large bowl, combine all ingredients EXCEPT 1 cup of cheese. Mix, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
- Turn off and remove the lid. Sprinkle on the remaining cheese and cover for 10 minutes until the cheese is melted.
Kristyn’s Recipe Tips
- This particular recipe serves 8, so if you’re making this for the holidays, be sure to keep that in mind. We typically double it since they are always a hit!
- To bake, place in a baking dish and bake at 350°F covered for 40 minutes, uncover and bake another 10-12 minutes.
- While we love these cheesy potatoes as they are, we sometimes add extras like cooked shredded chicken, bacon bits, broccoli florets, or diced bell peppers.
- For a vegetarian dish, use Cream of Mushroom or Cream of Celery soup.
- To add a crispy topping, melt 2 tablespoons of butter in a skillet and add 1 cup of crushed cornflakes, Ritz crackers, or bread crumbs. Stir until they turn a golden brown, then sprinkle them over the cheesy potatoes.
Crockpot Cheesy Potatoes Recipe
Video
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 the bottom of a slow cooker with cooking spray. Put all ingredients (frozen diced potatoes, cream of chicken soup, sour cream, garlic salt, and onion) in EXCEPT 1 cup of cheese. Mix.
- Cover and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
- Turn off and remove the lid. Sprinkle on the remaining cheese and cover for 10 minutes until the cheese is melted.
Notes
- This particular recipe serves 8, so if you’re making this for the holidays, be sure to keep that in mind. We typically double it since they are always a hit!
- To bake, place in a baking dish and bake at 350°F covered for 40 minutes, uncover and bake another 10-12 minutes.
- While we love these cheesy potatoes as they are, we’ll sometimes add extras like cooked shredded chicken, bacon bits, broccoli florets, or diced bell peppers.
- For a vegetarian dish, use Cream of Mushroom or Cream of Celery soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Combine the ingredients (except some cheese). 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.
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?