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Crockpot Cheesy Potatoes

Experience creamy and cheesy goodness with these Crockpot Cheesy Potatoes, perfect for any family gathering or holiday feast.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 cups diced potatoes Yukon gold or russet work great
  • 2 cups shredded cheddar cheese
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 packet ranch dressing mix
  • to taste salt and pepper

Method
 

Preparation
  1. Wash and peel the potatoes. Cut them into even-sized cubes for uniform cooking.
  2. In a mixing bowl, combine the cream of chicken soup, sour cream, milk, ranch dressing mix, salt, and pepper. Mix until smooth.
Layering
  1. Place half of the diced potatoes in the bottom of the slow cooker. Pour half of the cheesy mixture over the potatoes. Repeat with the remaining potatoes and cheese mixture.
  2. Sprinkle the shredded cheddar cheese evenly on top of the final layer.
Cooking
  1. Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are tender.
  2. Once done, give it a gentle stir, and it’s ready to serve! Enjoy the cheesy goodness!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, portion into freezer-safe containers; they will last about 2-3 months. To reheat, thaw in the fridge overnight and warm in the microwave or on the stove over low heat, adding a splash of milk or cream if needed.