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Crockpot Cheesy Potatoes

This Crockpot Cheesy Potatoes dish is a creamy, comforting side that everyone will love!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Cheesy, Comfort Food, Slow Cooker
Servings: 6 servings

Ingredients

  • 10.75 ounces cream of chicken soup (1 can)
  • 1 cup sour cream
  • 1 tablespoon onion flakes
  • ½ cup butter (melted)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 32 ounces frozen cubed hash brown potatoes (thawed)
  • 2 cups sharp cheddar cheese (shredded)

Instructions

  • Start by gathering all your ingredients. Make sure your frozen cubed hash browns are fully thawed to ensure even cooking.
  • In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, onion flakes, salt, and pepper. Mix well until everything is thoroughly combined.
  • Fold in the thawed hash brown potatoes into the creamy mixture until they are evenly coated.
  • Spray your crockpot with a non-stick cooking spray to prevent sticking. Pour half of the hash brown mixture into the bottom of the crockpot. Sprinkle a layer of shredded sharp cheddar cheese over the top.
  • Add the remaining hash brown mixture on top of the cheese layer. Finish with the rest of the shredded cheddar cheese on top.
  • Cover the crockpot with the lid and cook on low for about 6 to 8 hours, or until the potatoes are tender and the cheese is bubbly and golden.
  • Once cooked, stir the cheesy potatoes before serving to distribute the cheesy goodness. Serve hot as a side dish, and watch them disappear!

Equipment

  • Crockpot
  • Mixing Bowl
  • Spoon or spatula
  • Measuring cups and spoons

Notes

  • Substitute Greek yogurt for sour cream for a healthier option.
  • Mix different types of cheese for a flavor twist.
  • Prepare the mixture a day in advance for easy meal prep.