Crockpot Cheesy Potatoes are my ultimate comfort food. They’re the kind of dish that transforms any meal into a cozy celebration—perfectly cheesy, creamy, and downright addictive. The beauty of this recipe is its simplicity: with just a handful of ingredients you get golden, melt-in-your-mouth potatoes every time.
These cheesy potatoes aren’t just about indulgence; they’re about ease and practicality. In just a few minutes of prep, you can let the crockpot do all the heavy lifting, leaving you more time to focus on the important things—like, well, enjoying the food! This dish is a favorite that’s guaranteed to please a crowd.
Why is this dish trending? It’s no surprise—crockpot recipes are all the rage for their convenience, and when you add cheese to the mix, it’s a recipe for success. The rich, savory aroma that fills the house as it cooks is something you simply can’t ignore.
What are your favorite cheesy potato variations? Let me know in the comments!
Why You’ll Be Hooked?
- Set it and forget it: I love that this recipe requires almost no hands-on time. Just layer everything in the crockpot, and dinner practically makes itself. Perfect for busy weeknights!
- Customizable: Over the years, I’ve swapped in different types of cheese and added bacon for extra flavor. You can easily make this recipe your own.
- Crowd-pleaser: Whether I’m serving it to my family or taking it to a potluck, this dish never disappoints.
- Comfort in a dish: There’s something about the creamy texture and cheesy goodness that makes it the ultimate comfort food, no matter the occasion.
- Leftovers: I love that this dish keeps well and tastes even better the next day! A win for meal prep.
Crockpot Cheesy Potatoes Recipe
Equipment
- Slow cooker
- Cutting board and knife
- Mixing spoon or spatula
- Measuring cups and spoons
Ingredients
- 4 cups shredded Cheddar cheese
- 1 cup crushed cheese-flavored
- 1 pinch seasoned salt, or to taste
- 1 container sour cream
- 1 package frozen Southern-style hash brown potatoes, thawed
- 1 tsp minced garlic
- 1 cup chopped yellow onion
- 1 cup milk
- 2 cans condensed cream of chicken soup
Instructions
- Add hash brown potatoes, Cheddar cheese, condensed soup, sour cream, onion, milk, seasoned salt, garlic, and ½ cup crushed cheese-flavored crackers to the slow cooker.
- Stir all ingredients thoroughly to combine.
- Cook on Low heat for about 2 hours.
- Stir occasionally to ensure even cooking.
- Once done, stir the mixture again.
- Sprinkle the remaining ½ cup of cheese-flavored crackers on top.
- Serve warm and enjoy.
Notes
- Use frozen hash browns directly—no need to thaw them before cooking.
- For extra cheesiness, sprinkle shredded Cheddar over the crackers before serving.
| Nutrition | Value |
| Calories | 330kcal |
| Carbohydrates | 31g |
| Fibre | 1g |
| Fat | 23g |
| Protein | 4g |
| Cholesterol | 57g |
Tips That Will Ease Your Job!
- Pre-Slice the Potatoes: Save time by slicing your potatoes the night before and storing them in the fridge. You’ll have everything ready to throw into the crockpot in the morning.
- Use Yukon Gold Potatoes: These potatoes are creamy and hold up well during slow cooking, giving you that perfect, melt-in-your-mouth texture.
- Add a Touch of Garlic: For an extra layer of flavor, sprinkle in some garlic powder or minced garlic. It brings a savory depth that complements the cheese perfectly.
- Cheese Variety: Mix different types of cheese like sharp cheddar, mozzarella, and even a little cream cheese for extra creaminess and flavor.
- Season Well: Don’t forget to season with salt, pepper, and your favorite herbs. Fresh thyme or rosemary can elevate the dish without much effort.
