Looking for the perfect easy potato side dish? This Cheesy Potatoes Crock Pot recipe is our family’s favorite. Not only is this my go-to holiday side dish recipe, but I also make this several times a year as a side dish for grilled meat.
The Best Cheesy Potatoes Crock Pot Recipe
At our house, every holiday meal gathering includes a potato dish on the table. Potatoes pair well with ham or turkey, and even beef briskets are a great match for a potato side dish. Recently I shared my Cheesy Potatoes Bake Side Dish and people went nuts over it! That’s no surprise though, as it is really fantastic.
I had several people ask though, both on social media and on the blog if they could make this dish in the crock pot and the answer is YES! You sure can.
And, the best part about this Cheesy Potatoes Crock Pot recipe is that your oven is free for whatever else you need it for. And, since it takes a little while longer to bake in the crock pot, you can run errands, go to church, play outside with the kids … whatever you need to do while they’re baking. I love crock pot recipes for this very reason!
This crock pot potatoes recipe is basically the same recipe, but I wanted to be sure to have a post ready for it so that you could pin it for the next big meal you make.
Here’s how I go about making our favorite cheesy potatoes in the crock pot:
In a separate bowl, or right inside your crock pot, combine your frozen potatoes (thawed in the fridge for 2-6 hours is the way I prefer), diced onions, sour cream, 1 cup of cheese and cream of chicken soup and stir. You can also add 1 cup of milk (I left this out in the video I made, but I prefer it in – it’s totally a personal preference.) The photo at the top of this pot in the Ninja Crock Pot has milk. The photos in the white crock pot do not have milk, if that helps you gauge what it will look like when finished. Top with pads of butter and cook on high for 2 hours. Sprinkle with remaining 1/2 cup of cheese until melted and enjoy.
OK, that’s really it. 😀 I can’t even pretend that this crockpot potato casserole is hard. I do want to say though that the second can of soup is key to this recipe being amazing. I have seen several people mention that their cheesey potatoes recipe calls for only one can of soup. The recipe that I used to use called for only one can as well. But, the difference between one can of soup and two cans of soup is monumental.
It’s worth mentioning, too that you can make your own cream of chicken soup rather than using the Campbell’s cream of soups. I don’t because at this time in my life, the ease of using the canned cream of soups is worth it, but I might in the future when I have more time to do fun things like that.
- 1 bag of frozen shredded hashbrowns thawed in fridge for 2-6 hours
- 2 cans cream of chicken soup
- 8 oz. sour cream
- 1½ cups cheese - shredded cheddar divided (colby jack, sharp cheddar, mild cheddar - any will do)
- 1 cup milk (I left this out in the video I made, but I prefer it in)
- ½ cup diced yellow onion
- 5 tabs butter
- Combine all ingredients minus the butter in the crock pot.
- Top with tabs of butter
- Cook on high for 2 hours
- Sprinkle with remaining ½ cup of cheese until melted and enjoy