Crockpot Cheesy Potatoes

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I’ve always had a soft spot for comfort food, and Crockpot Cheesy Potatoes sit right at the heart of it. There’s something undeniably satisfying about tender, slow-cooked potatoes soaked in a creamy, cheesy sauce—especially when the aroma fills the kitchen for hours as it cooks. This dish is nostalgic, practical, and absolutely foolproof, making it my go-to for potlucks, weeknight dinners, and cozy gatherings.

The beauty of this recipe lies in its simplicity and hands-off cooking style. With just a few humble ingredients and minimal prep, the slow cooker does all the heavy lifting while I get on with my day. Whether served as a hearty side or a cheesy main, Crockpot Cheesy Potatoes always deliver that golden, creamy bite that people can’t stop talking about.

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Why You’ll Love This Crockpot Cheesy Potatoes Recipe

• Effortless cooking: Toss it all in the crockpot and walk away—minimal fuss required.
• Versatile: Serve it with grilled meats, as a holiday side, or even with eggs for brunch.
• Crowd-pleaser: Cheesy, creamy, and rich—it’s always a hit with kids and adults alike.
• Make-ahead friendly: Perfect for prepping in the morning and enjoying later without lifting another finger.

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What Kind of Potatoes Should I Use for Crockpot Cheesy Potatoes?

For this recipe, I usually reach for Yukon Golds or Russet potatoes. Yukon Golds hold their shape well and have a buttery texture that pairs beautifully with the creamy cheese sauce. Russets, on the other hand, are starchier and tend to break down a little more, creating a softer, more melt-in-your-mouth consistency. If you want a bit more structure in the final dish, go with Yukon Golds. If you’re after rich, soft comfort, Russets are a great call. And yes—frozen diced or hash brown-style potatoes work too if you’re short on time.

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Options for Substitutions

While the base of this recipe is classic, it’s also incredibly adaptable:

• Cheese: Cheddar is a favorite, but Monterey Jack, Colby, or Pepper Jack can bring a different flair. Use what you have on hand.
• Cream soup: Not a fan of canned cream of chicken? Try cream of mushroom, cheddar soup, or even a homemade roux if you want to go from scratch.
• Add-ins: Diced onions, chopped bacon, or green chiles can add depth and excitement to the flavor.
• Sour cream alternatives: Greek yogurt works great if you want a tangy twist or a protein boost.
• Dairy-free option: Swap out the cheese and dairy ingredients for plant-based versions—there are plenty of great ones available now.

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Ingredients for This Crockpot Cheesy Potatoes Recipe

Potatoes
The heart of the dish—thinly sliced or diced potatoes become tender and creamy as they cook slowly in the crockpot. Choose starchy or all-purpose varieties for the best texture.

Cheddar Cheese
It melts into the sauce to create that signature cheesy richness. I like to use sharp cheddar for a bolder flavor, but mild works just as well if you prefer something creamier.

Cream of Chicken Soup
This shortcut ingredient brings depth, creaminess, and a bit of salt to the mix. It also helps everything bind together while cooking.

Sour Cream
Adds a tangy richness that balances the cheese and keeps the potatoes extra creamy without being too heavy.

Butter
A little melted butter adds richness and helps blend the ingredients into a velvety sauce.

Salt and Pepper
Essential for seasoning—enhances the flavor of the potatoes and brings everything together.

Garlic Powder (optional)
Adds a subtle kick and aroma to the cheesy mix, giving the dish more character.

Fresh Parsley or Chives (for garnish)
A sprinkle of herbs at the end brightens the dish and adds a pop of color to the creamy palette.

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Step 1

Start by preparing your potatoes. Peel and slice them thinly if using fresh Yukon Gold or Russet potatoes. If you’re using frozen hash brown-style potatoes, you can skip this step and move on.

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Step 2

In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, shredded cheddar cheese, salt, pepper, and garlic powder (if using). Stir until everything is evenly mixed and smooth.

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Step 3

Grease the inside of your crockpot with cooking spray or a bit of butter to prevent sticking. Add half of the sliced potatoes to the bottom.

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Step 4

Pour and spread half of the cheese mixture over the potatoes. Repeat the layers with the remaining potatoes and cheese mixture.

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Step 5

Cover and cook on low for 5–6 hours or high for 3–4 hours, until the potatoes are tender and the cheese is bubbly and golden at the edges.

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Step 6

Once cooked, give everything a gentle stir, then top with a bit of extra cheese if you like. Let it melt for a few minutes, then garnish with fresh parsley or chives before serving.

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How Long to Cook the Crockpot Cheesy Potatoes

These potatoes are best when slow-cooked to creamy perfection. If you’re setting them on low, give them about 5 to 6 hours. On high, they’ll be ready in 3 to 4 hours. The key is making sure the potatoes are fork-tender and the cheese sauce is bubbling around the edges.

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Tips for Perfect Crockpot Cheesy Potatoes

• Slice evenly: Whether you’re using a knife or mandoline, make sure your potato slices are consistent in thickness for even cooking.
• Don’t overfill: If your crockpot is too full, the potatoes may steam rather than cook evenly—aim to fill no more than two-thirds of the crock.
• Layer wisely: Try to spread the cheese mixture well between the layers so every bite gets coated in flavor.
• Avoid opening the lid: Each peek adds cooking time. Keep it closed until near the end.
• Extra cheese boost: Sprinkle shredded cheese over the top in the last 10 minutes if you want a melted topping.
• Fresh finish: Add a sprinkle of fresh herbs or a dash of paprika at the end for a pop of flavor and color.

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Watch Out for These Mistakes While Cooking

• Using too much liquid: Stick to the suggested ratios. Adding extra soup or sour cream can make the dish watery instead of creamy.
• Skipping the grease: Always grease your crockpot. Otherwise, the cheesy edges might stick and burn.
• Undercooking: Be patient. The potatoes need time to soften properly—don’t rush it or they’ll be too firm.
• Overcrowding: Overstuffing the crockpot may lead to uneven cooking and soggy texture. Use the right size slow cooker for the amount you’re making.
• Lid lifting: It’s tempting to check progress, but lifting the lid lets out heat and adds to the cooking time.
• Inconsistent slices: Thick or uneven slices can cook unevenly. Stick with uniform, thinner cuts for best results.

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What to Serve With Crockpot Cheesy Potatoes?

Grilled Chicken

The creamy potatoes pair beautifully with juicy, slightly charred grilled chicken breasts or thighs.

BBQ Pulled Pork

A match made in comfort food heaven. The richness of the cheesy potatoes complements the smoky sweetness of the pork.

Steak or Roast Beef

Perfect as a hearty side to a beautifully cooked steak or a slow-roasted beef entrée.

Green Beans or Asparagus

Balance the creaminess with something fresh and green—lightly steamed or roasted veggies add color and crunch.

Fried Eggs

Try them for breakfast or brunch—cheesy potatoes topped with a sunny-side-up egg is a dreamy combo.

Baked Ham

Classic for holidays, ham and cheesy potatoes are a timeless duo everyone loves.

Side Salad

Keep things light and fresh with a crisp salad tossed in vinaigrette to cut through the richness.

Crusty Bread

A slice of warm sourdough or baguette is perfect for scooping up any cheesy bits left on the plate.

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Storage Instructions

Let the Crockpot Cheesy Potatoes cool completely before storing. Transfer any leftovers into an airtight container and refrigerate for up to 4 days. When reheating, I recommend using the microwave or oven—add a splash of milk or cream to bring back the creaminess if it looks dry.

To freeze, place cooled portions in freezer-safe containers or bags. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating, and stir gently after warming to redistribute the cheesy sauce.

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Estimated Nutrition

Keep in mind these values are approximate and will vary based on brands and portion sizes:

• Calories: ~280 per serving
• Total Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 550mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugars: 2g
• Protein: 7g

This dish leans indulgent, thanks to the cheese and sour cream, but it’s totally worth every bite—especially as a side dish in moderation.

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Frequently Asked Questions

Can I make Crockpot Cheesy Potatoes ahead of time?

Yes! You can assemble everything in the crockpot insert the night before. Cover and refrigerate overnight, then set it to cook the next day.

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Can I use frozen diced potatoes instead of fresh?

Absolutely. Frozen hash brown-style or diced potatoes are a great shortcut. Just adjust the cook time slightly if needed—they may cook faster.

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What’s the best cheese to use for extra creaminess?

Sharp cheddar melts well and gives a bold flavor, but adding a bit of cream cheese or Monterey Jack can make it even creamier.

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How do I keep the potatoes from getting mushy?

Use waxy potatoes like Yukon Golds, slice them evenly, and don’t overcook. Keeping the lid closed helps maintain a steady temperature.

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Can I double the recipe?

Yes, but make sure your crockpot is large enough. If you double the recipe, you may need to add 1 to 2 extra hours of cook time on low.

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Is this recipe gluten-free?

Not by default, since many canned cream soups contain gluten. But you can use a gluten-free cream soup or make your own to keep it safe.

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Can I bake this instead of using a crockpot?

Yes! Layer everything in a baking dish, cover with foil, and bake at 350°F (175°C) for about 60–75 minutes until tender and bubbly.

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What can I do with leftovers?

Try reheating them as a side, or even stir them into scrambled eggs or use them as a filling for a breakfast burrito.

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Conclusion

Crockpot Cheesy Potatoes are the kind of dish that brings warmth and comfort to any table. Whether you’re making it for a family dinner, a holiday gathering, or just because you’re craving something indulgent and easy, this recipe always delivers. The hands-off cooking and classic flavors make it a go-to favorite in my kitchen—and I hope it becomes one in yours too.

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