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Crockpot Cheesy Potatoes Easy Slow Cooker Recipe
Emily

Crockpot Cheesy Potatoes

A creamy, cheesy, and comforting slow cooker potato casserole made with layers of thinly sliced russet potatoes, cheddar cheese, and a rich sour cream sauce. Perfect as a hearty side dish or even a main meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium russet potatoes, peeled and thinly sliced (3 mm thick)
  • 2 cups (200 g) shredded cheddar cheese, sharp or mild
  • 1 can (295 g) condensed cream of chicken soup or cream of mushroom soup
  • 240 ml sour cream
  • 120 ml unsalted butter, melted
  • 120 ml chicken broth or milk
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and freshly ground black pepper, to taste
  • 60 g cooked, crumbled bacon (optional topping)
  • 60 g chopped green onions (optional topping)

Equipment

  • slow cooker
  • Large mixing bowl
  • Whisk
  • knife or mandoline
  • cutting board
  • Measuring cups and spoons

Method
 

  1. Peel the russet potatoes and slice them thinly, about 3 mm thick. Submerge in cold water to prevent discoloration while preparing other components.
  2. In a large mixing bowl, whisk together condensed soup, sour cream, melted butter, broth or milk, garlic powder, onion powder, and season with salt and pepper until smooth.
  3. Grease or line the slow cooker. Drain and pat dry potato slices. Layer half the potatoes, half the cheese, and half the sauce. Repeat with remaining potatoes, cheese, and sauce.
  4. Cover and cook on low 6–8 hours or high 3–4 hours until potatoes are fork-tender and sauce is bubbling. In the last 30 minutes, add bacon or green onions if using.
  5. Gently fold cooked potatoes to distribute sauce and cheese evenly. Serve hot as a side dish or main meal.

Notes

For extra flavor, swap in cream of mushroom soup instead of cream of chicken. Add cooked bacon or green onions on top for garnish. To make it vegetarian, use cream of mushroom soup and vegetable broth. Leftovers reheat well in the microwave or oven.