Yesss — Crockpot Cheesy Potatoes are the ultimate set-it-and-forget-it comfort food. Creamy, cheesy, and crowd-pleasing, they’re perfect as a side for BBQs, holidays, potlucks, or honestly just a cozy weeknight.
Crockpot Cheesy Potatoes
Easy. Creamy. Addictively delicious.
Ingredients:
-
1 (32 oz) bag frozen diced hash browns (thawed for faster cooking)
-
2 cups shredded cheddar cheese (sharp is best!)
-
1 (10.5 oz) can cream of chicken soup (or cream of mushroom for veggie version)
-
1 cup sour cream
-
1/2 cup milk
-
1/2 cup diced onion (optional)
-
2–3 tbsp melted butter
-
1/2 tsp garlic powder
-
Salt & pepper to taste
-
Optional: extra cheese on top, chopped green onions or bacon for garnish
Instructions:
-
Mix Everything:
In a large bowl, combine the hash browns, cheese, soup, sour cream, milk, onion, garlic powder, melted butter, salt, and pepper. Stir until well mixed. -
Transfer to Crockpot:
Lightly grease the crockpot insert, then dump in the mixture. Smooth it out evenly. -
Cook:
-
On Low for 4–5 hours
-
Or on High for 2.5–3 hours
(until potatoes are tender and everything is gooey and hot)
-
-
Optional Finishing Touch:
Sprinkle more cheese on top during the last 15–20 minutes and cover until melted. Garnish with green onions or bacon if desired.
Tips & Variations:
-
Crunchy topping? Add crushed Ritz crackers or cornflakes + melted butter and broil it for a minute or two (if your crock has a removable insert).
-
Add-ins: Cooked bacon, ham chunks, or jalapeños for a spicy kick.
-
Want it less rich? Use Greek yogurt instead of sour cream, and/or low-fat cheese.
Let me know if you want a version that’s made from scratch without canned soup!