Slow Cooker Cheesy Potatoes are so easy to make. We use store bought hash browns along with pantry ingredients to create an incredibly cheesy potato casserole.
Slow Cooker Cheesy Potatoes
Cheesy potatoes are so good! The gooey cheese, combined with hash brown potatoes, makes an incredibly comforting side dish. They are great for an everyday meal, holiday side, or even perfect for a potluck.
Cheesy Potatoes are perfect for Sunday dinners and holidays. We often make our Cracker Barrel Hash Brown Casserole, Scalloped Potato Casserole, or these Cheesy Potatoes made in the CrockPot. Most everyone loves them, even the picky eaters!
Basic Baked Potatoes are tasty all on their own, but cheese makes potatoes so much better. The cheese gives more flavor and makes them a bit more filling. Consider adding in some diced ham, bacon, or other favorite meat to make this casserole a meal.
Easy recipes are my favorite, and these Slow Cooker Cheesy Potatoes with hash browns are so incredibly simple. In just a few minutes, you can have them cooking without much effort. If you are a fan of easy to make recipes, this one will be a favorite of yours too!
Can I use Raw Potatoes for this Cheesy Potatoes Recipe?
You sure can! But, you may need to increase the cooking time. I prefer to use frozen potatoes to keep prep time to a minimum.
Can I use the Shredded Potato Variety of Frozen Hash Browns to Make this Cheesy Potatoes Casserole?
Go ahead if you prefer! But, you may not need to cook the potato casserole as long as the recipe notes.
Can I make Slow Cooker Cheesy Potatoes ahead of time?
You can! Prep everything and store it in the refrigerator until you are ready to cook. I usually place plastic wrap on top of mine.
Ingredients to Make Cheesy Potatoes
- Diced Hash Brown Potatoes
- Cream of Chicken Soup
- Sharp Cheddar Cheese
- Sour Cream
- Onions (Optional)
- Garlic Powder
- Onion Powder
- Black Pepper
How to Make Cheesy Potatoes in Slow Cooker
First, heavily grease or spray the inside of the slow cooker with non-stick cooking spray. I used my All-Clad 4 quart CrockPot, and the size worked great. I am sure that even a larger sized crock will work as well. Then, add the hash brown potatoes, 2 cups of shredded cheese, and half of an onion diced (optional).
Note: it’s best to use freshly shredded cheese. Store-bought will work, but I prefer to use Sharp Cheddar that I shred myself. It’s so much better and less greasy.
Next, in a medium bowl, whisk together the soup, melted butter, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Add the mixture to the crockpot and stir until combined.
Then, place the lid on the slow cooker and cook on low for three hours and 45 minutes.
Remove the lid and stir the potatoes. Now, add the remaining one and a half cup of shredded cheese. Place a paper towel across the top of the crock and place lid. Cook on low for an additional 30 minutes.
Can I reheat the Cheesy Potatoes?
Yes, simply preheat the oven to 350 degrees. Then, bake in an oven-safe dish for about 15-20 minutes.
Can I double this recipe?
For sure! This specific recipe will feed about 8 people. If you are looking to serve more, you will want to have a larger sized slow cooker to do so. Double all of the ingredients and add 2 hours to the cooking time.
Slow Cooker Cheesy Potatoes
- 1 bag 32 oz Cubed Frozen Hash Browns Potatoes
- 1 can 10.75 oz Cream of Chicken Soup
- 1 cup Sour Cream
- 4 tbsp Butter melted
- 3 1/2 cup Shredded Cheddar Cheese divided
- 1/2 Onion diced
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- Grease or spray crock.
- Add potatoes, 2 cups of cheese and onion to slow cooker.
- In a medium bowl, whisk together soup melted butter, sour cream, onion powder, garlic powder, paprika, salt and pepper until blended.
- Add mixture to slow cooker and stir to combine.
- Cook on low for 3 hours and 45 minutes.
- Remove lid and stir potatoes.
- Add remaining cheese.
- Place paper towel across top of slow cooker and replace lid.
- Cook on low for an additional 30 minutes.
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Why the paper towel??
Just absorbs moisture that drips back into your food while it’s cooking