There’s something magical about a dish that’s creamy, cheesy, and utterly comforting—like these Slow Cooker Cheesy Potatoes. With just 10 minutes of prep, your slow cooker does all the work, transforming simple ingredients into a golden, bubbly masterpiece. The tender potatoes soak up a rich, velvety cheese sauce, while the edges crisp up perfectly over 6 hours of low-and-slow cooking. It’s a side dish that feels indulgent yet effortless, making it perfect for busy weeknights or cozy gatherings.
Every bite is a harmony of textures and flavors—creamy, gooey cheese, soft potatoes, and a hint of savory seasoning. Whether you’re serving it alongside a holiday roast or as the star of a casual dinner, this dish is guaranteed to bring smiles to the table. Plus, the aroma filling your kitchen as it cooks is pure comfort in itself. It’s the kind of recipe you’ll turn to again and again, because who can resist a dish that’s this delicious and easy?
Ingredients for Slow Cooker Cheesy Potatoes
- 1 (28-32 ounce) bag frozen hashbrowns (thawed or frozen both work)
- 1 (10.75 ounce) can cream of chicken soup (substitute with cream of mushroom for a vegetarian option)
- 1 cup sour cream (light or full-fat both work)
- 1 ½ cups sharp cheddar cheese, shredded (plus an extra ½ cup for topping, optional)
- 2 Tablespoons butter, melted
- 2 Tablespoons diced onion (fresh or frozen)
- Green onions, diced (optional, for garnish)
Step-by-Step Instructions
- Prepare the slow cooker: Spray the inside of a 4-5 quart slow cooker with non-stick cooking spray to prevent sticking.
- Combine ingredients: Add the hashbrowns, cream of chicken soup, sour cream, 1 ½ cups of shredded cheddar cheese, melted butter, and diced onion to the slow cooker. Mix thoroughly until all ingredients are evenly incorporated.
- Cook: Place the lid on the slow cooker and cook on low heat for 4-5 hours. The potatoes should be tender and the mixture bubbly when done.
- Add optional topping: If using, sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the potatoes. Cover and let cook for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Garnish and serve: Sprinkle with diced green onions (if desired) and serve warm. Enjoy as a comforting side dish or a hearty main course!
Cheesy Topping & Sauce Ideas
Take your Slow Cooker Cheesy Potatoes to the next level with creative toppings and sauces! Try adding crispy bacon bits, diced jalapeños, or a drizzle of ranch dressing for extra flavor. For a creamy twist, mix in a dollop of garlic aioli or a spoonful of queso dip before serving. Pro tip: If you love a golden crust, broil the dish for 2-3 minutes after adding the optional cheddar topping.
Perfect Pairings: Serving Suggestions
These cheesy potatoes are a versatile side dish that pairs beautifully with grilled chicken, roasted pork, or even a juicy steak. For a comforting meal, serve alongside steamed green beans or a fresh garden salad. Hosting a brunch? Add a side of scrambled eggs and crispy bacon for a hearty breakfast spread.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave for quick bites or warm in the oven at 350°F for 10-15 minutes to restore that creamy texture. Note: If the potatoes seem dry, stir in a splash of milk or sour cream before reheating.
Recipe Variations to Try
Switch things up by using cream of mushroom soup instead of cream of chicken for a vegetarian-friendly option. Add a kick with a dash of hot sauce or a sprinkle of smoked paprika. For a lighter version, swap sour cream with Greek yogurt and use reduced-fat cheese. Feeling adventurous? Mix in cooked broccoli or diced ham for a loaded potato casserole vibe.
Time-Saving Hacks
Prep your ingredients the night before to save time! Dice the onions and shred the cheese in advance, storing them in separate containers. If you’re short on time, cook the dish on high for 2-3 hours instead of low for 4-5 hours. Quick tip: Use pre-shredded hashbrowns to skip the chopping step entirely.
Slow Cooker Cheesy Potatoes
Equipment
- slow cooker
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
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.