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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!!

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 Cheesy Side We love!

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!

We specifically love these cheesy potatoes because:

  • EXTRA CHEESY. Sometimes, you just need cheesy potatoes in your life and these are the perfect side for any meal or holiday, like Thanksgiving.
  • 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. 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.

Ingredients

  • Diced Frozen Potatoes (Hash browns) – Raw or fresh potatoes will take longer to prep but may be used. Peel and dice raw potatoes before using them.
  • Cream of Chicken soup
  • Sour Cream – Helps make the potatoes extra creamy. Plain yogurt can be subbed for this too.
  • Garlic Salt (with parsley flakes)
  • Onion – Onion powder or minced onions also work and add extra flavor.
  • Shredded Cheddar Cheese – Mild cheddar may be used, or a combination of cheddar with other melting cheese like Pepper Jack. 

How to Make Cheesy Potatoes

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

  1. PREP. Grease the bottom of the slow cooker with cooking spray.
  2. 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.
  3. TOPPING. Turn off and remove the lid. Sprinkle on the remaining cheese and cover for 10 minutes until the cheese is melted.

Oven Directions

  • 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.
Corn flakes for a crispy topping for cheesy potatoes.

Add a crispy topping

To create a crisp top, brown it in the oven before serving.

Crushed corn flakes, Ritz crackers or bread crumbs all work for this:

  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.
Cheesy potatoes scooped and served on a plate.

Recipe Tips

  • 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 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.
  • Sour Cream can be substituted with plain yogurt. 

Storing + SERVING Info

  • Making ahead of time. Whip up these cheesy crockpot potatoes ahead of time and keep them covered in the fridge for 1-2 days.
  • STORE. Place leftovers 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.

So many dishes go well with these slow cooker cheesy potatoes, but here are some favs:

Crockpot cheesy potatoes recipe covered in gooey cheese.

For more potato dishes:

5 from 362 votes

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

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 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.

Video

Notes

Storing ahead of time. Whip up these cheesy crockpot potatoes ahead of time and keep them covered in the fridge for 1-2 days.
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.

Nutrition

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
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


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




79 Comments

  1. 5 stars
    These cheesy potatoes are always a big hit! I love that they can be made in the Crock Pot – this will save me oven space on Thanksgiving!

  2. 5 stars
    These are a Thanksgiving must!!! We love them so much!! It couldn’t be any easier to make & they are so cheesy & delicious!!

  3. 5 stars
    A delicious potato dish! One alternative soup is cream of onion by Campbells. Just discovered it recently. Works just as good as cream of chicken or mushroom. Better if someone is allergic to mushrooms. Thank you for all the delicious recipes for Thanksgiving dinner.

  4. Use a different host. The pop up in front of the recipe make it impossible to read anything. I can’t see it long enough to want to navigate through the unrelenting ads. Completely ridiculous.

    1. Thanks for the feedback. The ads do allow us to be able to continue to provide free recipes and content to our readers. Thanks for understanding.

  5. Could you sub the sour cream with french onion dip? If not, is the sour cream “obvious” in this? It seems strange, but my husband does not like sour cream, but does not complain when I put french onion dip in twice baked potatoes.

    1. I haven’t ever tried subbing for French Onion Dip. You could certainly give it a try and see how it turns out. I have subbed plain greek yogurt for sour cream and that tastes/work well, but might too similar to sour cream for his liking. You’ll have to let us know how it is with the French Onion Dip.

    2. There is an onion and chives sour cream that I used the last time I made funeral potatoes and it was awesome. Does change the flavor a bit and in this case I used the shredded potatoes but everything else was the same.

  6. 5 stars
    I was looking for vegetarian sides and I came across this recipe. I simply swapped the cream of chicken for cream of celery- it was amazing! Thank you for posting it; I’ll be adding this to the winter ‘comfort food’ rotation.