If you've ever been to a church potluck in a chilly corner of Northwest Pennsylvania, then you already know - there are two things you can count on: one casserole with crushed crackers on top… and someone’s cheesy potatoes stealing the show. Spoiler alert: it was usually my Mom’s!
She was one of the very first people I knew to get a crockpot. And you better believe she used it like a badge of honor - set it, forget it, and look like a hero by the time the hymnals were closed and the folding tables were full.
This Cheesy Crockpot Potatoes recipe is my ode to those cozy, community-centered meals. It’s simple, creamy, loaded with sharp cheddar, and best of all - completely stress-free. Just dump, stir, walk away, and come back to the meltiest, most comforting side dish ever.
Perfect for holiday dinners, potlucks, or any night when the main dish needs a warm, cheesy bestie on the side.
Ingredients List:
- 32 oz bag of frozen diced potatoes (hash brown-style)
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 oz block sharp cheddar cheese, shredded (reserve 1 cup for topping)
You’ll Also Need:
- Measuring cups and spoons
- Cheese shredder (unless pre-shredded is your vibe - no shame!)
- Silicone spoon or spatula
- Slow cooker or crockpot
Directions:
Shred your cheese, and stash 1 cup in the fridge to sprinkle on at the end.
Add the frozen potatoes, cream of chicken soup, sour cream, garlic powder, minced onion, salt, pepper, and remaining cheese into your slow cooker.
Stir it all up until everything’s well combined and coated in creamy, cheesy goodness.
Cook on high for 2½ to 3 hours (or low for 4–5 hours if you’ve got more time), giving it a good stir about halfway through.
Once the potatoes are fork-tender, sprinkle the reserved cheese on top and let it melt for about 5 more minutes.
Serve warm, with love… and maybe a wink to your mom’s crockpot legacy!
Tara’s Tips & Swaps:
- Switch the soup: Cream of mushroom or cream of cheddar work great too!
- Add-ins: Crumbled bacon, chopped green onions, or a little hot sauce if you want to jazz it up.
- Make it vegetarian: Use cream of mushroom and skip the meat-based soups.
- Serving a crowd? This easily doubles in a larger slow cooker!
Perfect For:
- Holiday dinners (Thanksgiving, Christmas, Easter… YES.)
- Church potlucks and family reunions
- BBQs and cookouts
- “Oops, I forgot a side dish” moments
- Cozy weeknight dinners with a rotisserie chicken
Cheesy Crockpot Potatoes
These Cheesy Crockpot Potatoes are the easiest, creamiest side dish ever!
Ingredients
- 32 oz bag of frozen diced potatoes
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon minced onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 oz block of sharp cheddar cheese shredded
Instructions
- Shred the cheese and set 1 cup aside in the refrigerator until the potatoes are almost done.
- Add all of the ingredients to the crockpot, and mix together.
- Turn the crockpot on high and cook for 2 ½ - 3 hours, stirring halfway between cooking.
- Once the potatoes are tender, top with the remaining shredded cheese and cook for an additional 5 minutes to melt the cheese.
These potatoes are warm, creamy, and comforting in a way only a retro-style crockpot dish can be. One bite and you’re back in that church hall with the smell of instant coffee and someone’s jello salad next to your paper plate. Pure side dish nostalgia.
Here are some more great recipes you might love:
- French Onion Potato Bake (aka the Luxe-but-Lazy Side Dish That You Need Tonight)
- Old Fashioned Sweet Potato Casserole With Marshmallows (Just Like Grandma Made!)
- Bacon Cheddar Smashed Potatoes – So Good, They’ll Steal the Show
