Slow Cooker Cheesy Potatoes is a great recipe filled with hashbrowns, melted butter, onion, and of course gooey cheese. It is perfect for Sunday dinners or an easy side dish for a family BBQ.
These crock pot cheesy potatoes are also sometimes cheesy funeral potatoes because this is such a comfort food recipe that everyone loves.
One of my favorite side dishes was my mom’s cheese potatoes – the ingredients were simple and they are so easy to throw together, but that cheesy goodness is just so good and can make family dinners perfect with minimal effort.
I adapted her recipe for the crockpot version and it was a smashing success! Both ways are delicious, you just can’t go wrong with cheese and potatoes for a perfect side dish everyone will enjoy!
Recipe Ingredients:
- Potatoes: you will need to use a bag of frozen hashbrowns
- Cream: use a can cream of chicken soup and sour cream for the base of this cheesy potato recipe
- Cheese: we enjoy using shredded sharp cheddar cheese with the easy recipe
- Butter: you will need to have unsalted butter melted
- Onion: use a diced onion, we like using a yellow onion, but you could also use what you have on hand
- Toppings: use diced green onions and more shredded cheddar cheese
How To Make Cheesy Potatoes In The Slow Cooker:
- Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
- Remove the lid and top the potatoes with an additional 1/2 cup of cheddar cheese. Once ready to bake let it cook for 10-15 more minutes or until cheese starts to melt and is hot and bubbly.
Expert Tips and FAQs:
Frozen hashbrowns vs. fresh potatoes:
I tried this recipe with fresh potatoes, but I preferred the texture and final product of frozen hashbrowns more.
Frozen potatoes are actually already cooked a little bit, which cuts WAY down on the cooking time (4 hours on low vs. using fresh potatoes and having to cook for 8 hours on low).
However, if you are looking for a great slow cooker cheesy potato recipe that uses fresh raw potatoes, check out our Slow Cooker Scalloped Potatoes.
Generally, scalloped potatoes are sliced thin and cooked in a cream sauce that helps soften the potatoes and is slightly absorbed while cooking, and don’t usually have cheese over top of them. These crockpot cheesy potatoes used square, diced potatoes and are covered in a sharp cheddar cheese.
You can substitute the sour cream for plain greek yogurt and it will have a similar taste and texture.
We recommend using a cream of chicken soup in this recipe to get the gooey, creamy texture of these cheesy potatoes. However, if you don’t like using a canned version, you can try a homemade version like this one.
Toppings for this cheesy potato casserole recipe:
Add extra flavor to these cheesy hash browns by adding a little topping:
- Diced green onions
- Shredded cheddar cheese
- Bacon bits
- Crushed corn flakes
- Diced jalapenos
Storage Instructions:
Fridge: Remove the cheesy crockpot potatoes from the slow cooker and place them in an airtight container and store it in the fridge for up to 5 days.
More potato recipes:
- Homemade Scalloped Potatoes
- Honey Roasted Red Potatoes Recipe
- Rosemary Roasted Sweet Potatoes
- Smashed Italian Red Potatoes Recipe
Slow Cooker Cheesy Potatoes
Ingredients
- 1 28-32 ounce bag hashbrowns
- 1 10.75 ounce can cream of chicken soup
- 1 cup sour cream
- 1 ½ cups sharp cheddar cheese
- 2 Tablespoons butter, melted
- 2 Tablespoons diced onion
- ½ cup sharp cheddar cheese, optional topping
- green onions, diced, optional topping
Equipment
Instructions
- Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
- Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.
Notes
Nutrition
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Questions & Reviews