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Irresistibly Creamy Crockpot Cheesy Potatoes

Deliciously creamy and cheesy potatoes cooked slowly in a crockpot, perfect for gatherings and family meals.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds potatoes, peeled and diced Cut into 1-inch cubes for even cooking.
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 2 cups shredded sharp cheddar cheese Feel free to mix different cheeses.
  • 1/2 cup chopped green onions
  • Salt and pepper, to taste
Optional Toppings
  • 1 cup crispy onion flakes For topping, add in the final 30 minutes of cooking.

Method
 

Preparation
  1. Begin by peeling and dicing your potatoes into evenly sized pieces—about 1-inch cubes work great!
  2. In a large mixing bowl, combine the sour cream, cream of chicken soup, salt, and pepper. Mix until smooth.
  3. Fold in the shredded cheese and chopped green onions, making sure everything is well combined.
Cooking
  1. Layer the diced potatoes at the bottom of your crockpot. Pour the creamy mixture over the potatoes, ensuring they are evenly coated.
  2. Cover the crockpot and cook on low for 6-8 hours or on high for about 3-4 hours. Stir halfway through if possible to ensure even cooking.
  3. If using crispy onion flakes, sprinkle them on top during the final 30 minutes of cooking for added crunch and flavor.
  4. Once the potatoes are tender and the cheese is bubbly, serve hot, and enjoy!

Notes

Leftover cheesy potatoes can be stored in an airtight container in the refrigerator for up to five days. To freeze, pack tightly in a freezer-safe container for up to three months. Reheat in the oven at 350°F covered with aluminum foil or microwave smaller portions.