Crockpot Cheesy Potatoes

These crockpot cheesy potatoes are the slow cooker versions of the classic hashbrown casserole. There’s more than just the convenience of using a slow cooker; strategizing is involved too. When you have to feed a lot of people during a holiday meal and the oven is already full of ham and dinner rolls, you can let the slow cooker take care of the potatoes without having to fight for oven rack space.

2 hours on high & it's done! Requires some frozen shredded hashbrowns, 2 cans of cream of chicken soup, sour cream, cheddar cheese, and butter.

Creamy smoothness all around, and borders that are a little crispy thanks to the cheese that clings to the side of the pot; while it lacks the authenticity of the baked version, it’s still quite good in its own right.

Why the Slow Cooker Gets This Right

• Two cans of cream of chicken soup — not one — is what makes the texture creamy all the way through. One can and the potatoes end up stiff and dry in spots. The difference is not subtle.
• Frozen hashbrowns thawed first means the potatoes cook evenly and the liquid ratio stays right. Straight-from-frozen potatoes dump extra water into the pot as they thaw, which thins the sauce.
• Dividing the cheese — mixing most into the potato mixture and reserving some to sprinkle on top at the end — gives you cheese baked through and a fresh-melted layer on top.
• The slow cooker frees up the oven completely, which is the whole point when you’re cooking a holiday meal.

What to Know Before You Start

Defrost the hashbrowns first. The best time frame is two to six hours in the fridge. As opposed to cooking a block of frozen potatoes, the defrosted hashbrowns allow for more even cooking. Additionally, the sauce won’t get watered down from the frozen block in the middle of cooking from the ice moisture defrosting. If you are in a time crunch, you can spread the frozen hashbrowns on a sheet pan to defrost at room temperature for 45 minutes. It won’t be perfect, but it is workable.

Some versions of this recipe say the milk is optional, but if you want the creaminess result, it's not optional. The milk helps to loosen the sauce to ensure that the potatoes get fully coated. If the milk is left out, the mixture can become too thick and pasty, so definitely add the milk.

This recipe will take 2 hours on high in a 6-quart slow cooker. Do not cook this on high for less than 2 hours, otherwise, the edges will burn while the rest is uncooked. Also, do not cook this on low for 4 hours, as this will ruin the texture and the cheese will be rubbery.

What You Need (and Why Two Cans Is Non-Negotiable)

Frozen shredded hashbrowns (30 oz. bag) — Use the entire bag, thawed. Shredded hashbrowns work better than diced hashbrowns for this recipe — they mix into the sauce more evenly, and the overall texture is softer.

Cream of chicken soup (2 cans) — Be sure to grab two cans of cream of chicken soup! One can is not going to cut it. This is the ingredient that takes the recipe from creamy to stiff and dry. If you prefer, cream of mushroom can be used as an alternative. The flavor will change a bit though, and it will be a little more earthy. It’s still good!

Sour cream (8 oz.) — Full-fat only. Light sour cream will get watery when heated, and that extra moisture throws off the texture of the entire dish.

Shredded cheddar cheese (1½ cups, divided) — Use 1 cup mixed into the potatoes, and the other ½ cup saved for topping at the end. Sharp is better than mild, and while pre-shredded is fine, fresh-grated will melt the best.

Milk (1 cup) — Adds creaminess and assists the sauce in sticking to the potatoes completely. For best results, use whole milk, but 2% will suffice. You'll notice the mixture is noticeably thicker and less smooth without it.

Yellow onion (1/2 cup, diced) – Completely softens in two hours and blends into the background flavor-wise. Feel free to omit, the recipe is perfectly fine without.

Butter (4–5 tablespoons) — Place on top before cooking. You can also melt it and mix it in if you prefer, but dabbing the top with butter will allow it to seep down through the layers as it cooks.

How to Make Crockpot Cheesy Potatoes

Spraying a slow cooker with cooking spray can make clean up easier if any cheese ends up on the sides. Do this to the inside of a 6-quart slow cooker before you start.

In your slow cooker combine thawed hashbrowns, the two cans of cream of chicken soup, sour cream, 1 cup of shredded cheese, milk, and the diced onion. Stir to blend. The mixture will be thick and look voluminous, but it will cook down.

You can either dot the top with butter or melt the butter and mix it in. It makes no difference.

Cover and cook on HIGH for 2 hours. Do not open the lid during cooking. Lifting the lid adds 15 to 20 minutes each time.

Once the timer goes off, top it with the rest of the cheese. Put the lid back on and let it sit for another 5 minutes so the cheese can melt. You can serve it directly out of the slow cooker.

Crockpot Cheesy Potatoes FAQ

Can I use fresh potatoes instead of frozen hashbrowns?

While it is true that you can shred fresh potatoes, they need to be completely dehydrated as freshly shredded potatoes hold a lot of moisture, which will dilute the sauce. It is recommended to pack the potatoes in a towel, let them rest, and pack them again. However, frozen hashbrowns are far more convenient, and their texture once cooked is nearly identical.

Can I use cream of mushroom instead of cream of chicken?

Yes, the texture will remain the same. The flavor may be just a little bit earthier, but once everything is combined most people will not notice. If cream of celery is what you have available, that is also fine.

Can I make this in the oven instead?

Yes, if you use the oven, it will require about 45 minutes to an hour to bake at 350 degrees. You will put the dish in for the first 45 minutes covered, then take off the cover for 15 to 20 minutes to brown the top. The oven version gives you crispier edges and a prettier golden brown top so it's definitely worth it if you have oven space that day.

If you'd like it, the baked version is at Funeral Potatoes and it's creamier throughout.

How long can I keep these warm in the slow cooker?

For about an hour, the texture of the food should be fine, but after an hour, the edges will start to dry out, and the cheese will become rubbery. If you have to keep them for longer, add a little milk every hour to keep the texture of the food as it should be.

What goes well with crockpot cheesy potatoes?

Ham goes with so many things! Christmas ham, Easter ham, and baked spiral ham are just the start. They also pair great with grilled chicken, pork chops, and even brisket. Plus, when it's holiday time, you can put ham with the green bean casserole and dinner rolls and not have to worry about them competing!

More Potato Side Dishes

• Funeral Potatoes — the oven version with a cornflake topping. Crispier edges, golden top, same creamy center. The version people request for potlucks.
• Cheesy Potato Bake — a slightly different baked approach with a browned top, good alternative when you want the oven version without the cornflake layer.
• Pork Chop and Hashbrown Casserole — the same hashbrown base turned into a full dinner with pork chops baked right in. One pan, no side dish needed.
• Crock Pot Baked Potatoes — when you want baked potatoes without turning on the oven.