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Ultra Creamy Crockpot Cheesy Potatoes: The Ultimate Dump-and-Go Side Dish

A spoonful of creamy crockpot cheesy potatoes being lifted, showing long, gooey cheese pulls over the main dish.
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This recipe delivers incredibly tender potatoes smothered in a rich, gooey cheese sauce using a slow cooker. It is a no-fail, hands-off side dish perfect for holidays, potlucks, or simple family dinners.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Lightly grease the inside of your slow cooker insert.
  2. Place the thinly sliced potatoes in a single layer in the bottom of the slow cooker.
  3. In a medium bowl, whisk together the cream of chicken soup, sour cream, milk, melted butter, onion powder, garlic powder, salt, and pepper until smooth.
  4. Pour half of the cheese mixture (1 cup cheddar and 1/2 cup Monterey Jack) into the sauce and stir to combine.
  5. Pour the sauce evenly over the layer of potatoes in the slow cooker.
  6. Top the sauce with the remaining 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese.
  7. Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours. The potatoes must be fork-tender.
  8. Stir gently before serving to distribute the creamy sauce. Serve hot.

Notes

  • For an extra layer of flavor, you can substitute the cream of chicken soup with cream of mushroom soup.
  • If you are making this ahead of time, you can assemble the entire dish (without cooking) and refrigerate it for up to 24 hours. Add 30 minutes to the cooking time if starting from cold.
  • This recipe uses fresh potatoes, avoiding frozen hash browns or canned soup shortcuts for the best texture, but you can substitute 30 ounces of frozen shredded hash browns for the fresh potatoes if you need a quicker prep time.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-cheesy-potatoes/