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Crockpot cheesy potatoes are the perfect, easy side dish for your next meal or holiday gathering. Just dump, cook, and enjoy!!

Crockpot cheesy potatoes are a favorite combination! We love cheesy potatoes so much, that we have several similar recipes like our Crockpot Hash Brown Casserole and Cheesy Mashed Potato Casserole.

Crockpot cheesy potatoes scooped from a slow cooker.

A perfectly Cheesy Side!

I think we can all agree that potatoes are the best! They can be cooked a hundred different delicious ways – as a side or main dish!

Crockpot cheesy potatoes have long been a favorite. It’s a slow cooker version of our famous Funeral Potatoes (aka Cheesy Potatoes).

Because this can be made ahead of time, they are especially perfect for holidays! They are also great to save on oven space.

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!

Hash browns drained in a yellow colander.

How to Make Cheesy Potatoes

These cheesy potatoes are so incredibly easy to make, which is how a side dish should be.

PREP. Grease the bottom of the slow cooker with cooking spray.

COMBINE. In a large bowl, combine all ingredients EXCEPT 1 cup of cheese. Mix together, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.

TOPPING. Turn off and remove the lid. Sprinkle on the remaining cheese and cover for 10 minutes until the cheese is melted.

Oven Directions

To cook this cheesy potatoes recipe in the oven follow these simple steps:

Preheat the oven to 350°F. Spread the cheesy frozen potato mixture into a baking dish and top with the cheese. Cover the dish with aluminum foil and bake for about 40 minutes.

Remove the foil and bake for another 10-12 minutes to get a nicely browned top.

Combining hash browns, sour cream, condensed soup, and cheese in a crock pot.

Add a crispy topping

The crock pot will create a gooey, soft topping. To create a crisp top, brown it in the oven before serving.

A favorite topping for these crock pot cheesy potatoes is crushed cornflakes but crushed Ritz crackers or bread crumbs may also be used. 

  1. Preheat the oven to 325°F and line the baking sheet with parchment paper. 
  2. Measure about 1 cup of crushed topping of choice.
  3. Mix the crushed topping with ¾ cup melted butter and spread it on a baking sheet.
  4. Bake for 8-12 minutes or until toasted then sprinkle it on top of the potatoes before serving.
Crockpot cheesy potatoes scooped and served on a plate.

Recipe Tips

These funeral potatoes in a crock pot are made with frozen potatoes, but fresh potatoes may be used.

Potatoes. Raw or fresh potatoes will take longer to prep but may be used. Peel and dice raw potatoes before using them in the recipe.

Shredded potatoes or shredded hash browns may also be used. They will take a little less time to cook, so be sure to keep an eye on them. Overcooked potatoes can become mushy and gummy.

Cheese. Mild cheddar may be used, or a combination of cheddar with other melting cheese like Pepper Jack. 

Vegetarian. An easy way to make this dish vegetarian is to replace the Cream of Chicken soup with Cream of Celery or Cream of Mushroom soup. 

Add protein. Add cooked Shredded Chicken or browned sausage into the potato mixture for a more well-rounded main dish or top with cooked Bacon bits.

Veggies. Stir in some favorite veggies like broccoli florets or diced bell peppers. Top with chopped green onions or replace the onion will onion flakes or onion powder. Add in jalapenos or red pepper flakes for a bit of heat and extra flavor. 

Sour Cream can be substituted with plain yogurt. 

SIDE Ideas + Storing Info

So many dishes go well with these funeral potatoes in a crock pot, but here are some of our favorites:

Storing ahead of time. Whip up these cheesy crockpot potatoes ahead of time and keep them covered in the fridge for 1-2 days or in a freezer bag and freeze up to 3 months.

If you are going to freeze it, you will need to blanch the diced potatoes first:

  • Fill a large bowl with ice water and set it near the stove.
  • Fill a pot of water, add some salt, and bring it to a boil. Once it’s boiling add the diced potatoes. 
  • Cook them for 3-4 minutes. Drain in a colander and then immediately add all the hot potatoes to the bowl of ice water.  
  • Drain them in the colander a second time and pat them dry.

STORE. Place leftover crockpot funeral potatoes in an air-tight container in the fridge for up to 4-5 days.

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.

Crockpot cheesy potatoes recipe covered in gooey cheese.

Recipe FAQ

Can I double the crock pot cheesy potato recipe?

As long as the crock pot stays under ¾ of the way full, you can increase the amounts in the recipe. You will need to increase the cooking time and cook until tender.

Can I freeze the cheesy potatoes and then cook them in the crockpot?

You can mix the potatoes with the soup, sour cream, garlic, onion, and half of the cheese. Store it together in a freezer Ziploc. I thaw them a bit before putting them in the crockpot, but I know others who cook them straight out of the freezer.

Can I use fresh potatoes to make crock pot cheesy potatoes?

I use frozen diced potatoes because it is convenient, but you can peel and dice 4-5 russet potatoes and blanch them. Mix them in as you would the frozen potatoes and cook until tender. (see above for complete directions)

For More Side Dishes, Try:

5 from 286 votes

Crockpot Cheesy Potatoes Recipe

By: Lil’ Luna
Crockpot cheesy potatoes are the perfect, easy side dish for your next meal or holiday gathering. Just dump, cook, and enjoy!!
Servings: 8
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes


  • 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


  • 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 together.
  • 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.



Calories: 238kcal, Carbohydrates: 25g, Protein: 10g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 798mg, Potassium: 416mg, Fiber: 1g, Sugar: 1g, Vitamin A: 310IU, Vitamin C: 10.3mg, Calcium: 168mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. If I double the recipe, will it still fit in the larger crockpot?
    Also, can you add the dried onion flakes instead of the chopped onions?