Crockpot Cheesy Potatoes
A creamy and cheesy potato dish that's perfect for busy weeknights or cozy family gatherings. Easy to make and utterly delicious!
Ingredients
Main Ingredients
- 7-8 large large potatoes, peeled and diced
- 1 can (10.5 oz) cream of chicken soup (or any creamed soup of your choice)
- 1/4 cup butter, melted
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried parsley flakes
- 1/4 cup chopped green onion (or regular onion)
- pinch cayenne pepper
- 1 cup shredded Mexican-style cheese (or cheese of your choice)
Instructions
Preparation
- Start by peeling and dicing your potatoes into uniform pieces for even cooking.
- In your crockpot, combine the diced potatoes with the cream of chicken soup, melted butter, sour cream, garlic powder, black pepper, salt, parsley flakes, chopped onion, and cayenne pepper. Give it a good stir until everything is well combined.
- Sprinkle the shredded cheese on top of the mixture and gently fold it in to ensure even distribution of cheese throughout the potatoes.
Cooking
- Cover the crockpot and set it to LOW. Let it cook for 4 to 6 hours, stirring every 2–3 hours.
- You’ll know it’s ready when the potatoes are tender and fork-tender.
Serving
- Once cooked, give it a final stir and serve hot. Garnish with extra parsley or green onions, if desired.
Notes
If using leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish for up to 2 months. To reheat, thaw and warm it in the microwave or on the stovetop until heated through. Substitute cream of chicken soup with cream of mushroom for a different flavor.