Cheesy Potatoes Recipe
Crockpot cheesy potatoes are the perfect, easy side dish for your next meal or holiday gathering. Just dump, cook, and enjoy!!
Servings: 8
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