What ingredients do I need to make Crockpot Cheesy Potatoes?

To make Crockpot Cheesy Potatoes, you will need frozen diced potatoes, cream of chicken soup, sour cream, diced onion, shredded cheese, melted butter, and your favorite seasonings such as salt and pepper. These ingredients combine to create a creamy, cheesy texture that cooks perfectly in a slow cooker.

How do you cook cheesy potatoes in a crockpot?

Start by mixing frozen diced potatoes, diced onions, sour cream, cream of chicken soup, melted butter, seasonings, and part of the shredded cheese in your slow cooker. Cook on low heat for about 4 hours. Then, uncover, sprinkle the remaining cheese on top, cover again, and cook for an additional 15 minutes until the cheese melts and becomes gooey.

Can I make Crockpot Cheesy Potatoes in the oven instead of a slow cooker?

Yes. Combine all the ingredients including cheese and place them in a covered baking dish. Bake at 350°F (175°C) for 40-45 minutes. To get a bubbly, golden cheese topping, remove the cover during the last 10-15 minutes of baking.

Do I need to thaw frozen potatoes before adding them to the crockpot?

No thawing is required. You can add frozen diced potatoes directly to the slow cooker. Cooking them from frozen helps maintain the potato texture and allows for hands-off preparation.

How long does Crockpot Cheesy Potatoes take to cook in a slow cooker?

The total cooking time is approximately 4 hours on low heat. After 4 hours, add cheese on top and cook for an extra 15 minutes uncovered to melt and brown the cheese. This timing results in tender potatoes with a creamy and cheesy finish.

Crockpot Cheesy Potatoes Recipe With Creamy Layers And Crisp Topping

Name: Crockpot Cheesy Potatoes
Prep time: 5 min
Cook time: 4 h 15 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: – 1 32 oz bag frozen diced potatoes; – 1 medium diced onion; – 1 cup sour cream; – 1 10.5 oz can cream of chicken soup; – 1/2 teaspoon garlic powder; – 1/2 teaspoon onion powder; – Salt and pepper to taste; – 4 tablespoons melted butter; – 2 1/2 cups shredded cheddar cheese

Ingredients

– 1 32 oz bag frozen diced potatoes

– 1 medium diced onion

– 1 cup sour cream

– 1 10.5 oz can cream of chicken soup

– 1/2 teaspoon garlic powder

– 1/2 teaspoon onion powder

– Salt and pepper to taste

– 4 tablespoons melted butter

– 2 1/2 cups shredded cheddar cheese

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Instructions

1-First, in a slow cooker, combine the frozen diced potatoes, diced onion, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, melted butter, and 1 1/2 cups shredded cheddar cheese. This initial mix sets the base for all the flavors to meld together beautifully. Cover the slow cooker and set it to cook on low for 4 hours, allowing the ingredients to blend into a rich, comforting dish.

2-After the initial cooking time, remove the lid and sprinkle the remaining 1 cup shredded cheddar cheese over the top. Cover again and cook for about 15 minutes until the cheese melts and creates that irresistible gooey layer. For added variety, you can stir in extras like bacon or peppers halfway through, as suggested in the tips section. Once done, let it sit for a few minutes to thicken before serving warm to your family or guests.

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Notes

🍳 The recipe can be adapted for oven baking: mix all ingredients, bake covered at 350°F for 40-45 minutes, uncover last 10-15 minutes for bubbly topping.
🔥 Slow cooker method yields best gooey cheese texture.
🥓 Add bacon, chives, green onions, peppers, or buffalo sauce to vary flavors.
🌱 Use cream of mushroom, celery, or potato soup for vegetarian versions.
❄️ No need to thaw frozen potatoes before cooking.
🍲 For doubling, use a larger slow cooker and stir occasionally; cooking time remains similar.
🌽 Adding corn works well without issues.
🕒 Make in advance and reheat when needed.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 4 hours 15 minutes
Category: Side Dish
Method: Slow cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 2 g
Sodium: 392 mg
Fat: 30 g
Saturated Fat: 19 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 12 g
Cholesterol: 89 mg