Slow Cooker Cheesy Potatoes
Our favorite potato side dish just got easier- now you can make it in the slow cooker!
Serving6 servings
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
We've tried this recipe with fresh potatoes, but preferred the texture and final product of frozen hashbrowns more.
Nutrition
Calories: 430 kcal · Carbohydrates: 32 g · Protein: 15 g · Fat: 28 g · Saturated Fat: 16 g · Cholesterol: 74 mg · Sodium: 688 mg · Potassium: 547 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 825 IU · Vitamin C: 13 mg · Calcium: 336 mg · Iron: 2 mg