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Ultimate Creamy Crockpot Cheesy Potatoes (Easy 5-Ingredient Version)

A fork lifts a scoop of creamy crockpot cheesy potatoes with long, dramatic cheese pulls.
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Make rich, gooey cheesy potatoes with minimal effort using your slow cooker. This dump and go recipe is perfect for potlucks and family meals.

Ingredients

Scale
  • 1 (32 ounce) bag frozen shredded hash browns, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Lightly spray the inside of your slow cooker insert with cooking spray.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1 cup of cheddar cheese, milk, salt, and pepper. Mix until everything is evenly coated.
  3. Transfer the potato mixture to the prepared slow cooker. Spread it into an even layer.
  4. Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the potatoes are tender.
  5. About 15 minutes before serving, remove the lid and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover and cook until the cheese is melted and gooey.
  6. Stir gently before serving.

Notes

  • For a richer flavor, substitute the cream of chicken soup with cream of mushroom soup.
  • If you prefer a thinner consistency, add an extra splash of milk.
  • This recipe works well as a base; you can add cooked, crumbled bacon or diced ham for a heartier dish.

Nutrition

Find it online: https://whiskdaily.com/crockpot-cheesy-potatoes-recipe/