Nora
Comfort food doesn’t get much easier or more irresistible than Crockpot Cheesy Potatoes. This creamy, cheesy side dish is a favorite at holiday tables, cookouts, and potlucks for a reason. It pairs perfectly with everything from ham and roast beef to BBQ ribs or grilled chicken.
The ease of tossing everything into a slow cooker makes this recipe a true set-it-and-forget-it winner. With tender sliced potatoes, melty cheese, and a rich, creamy sauce, Crockpot Cheesy Potatoes bring the cozy without the kitchen stress. It’s the ultimate comfort side that everyone will dive into seconds for.
What Is the Crockpot Cheesy Potatoes?
Crockpot Cheesy Potatoes are sliced or cubed potatoes slow-cooked with a velvety cheese sauce made from cheddar, sour cream, and cream of soup. The slow cooker method ensures everything becomes irresistibly tender and flavorful, with minimal effort.
They can be customized with toppings like crispy bacon or green onions, but even in their simplest form, they’re creamy, comforting, and deeply satisfying.
Why You’ll Love This Recipe
- No Oven Required: Great for holidays when oven space is tight.
- Hands-Off Cooking: Prep in minutes and let your crockpot do the rest.
- Versatile: Serve as a side with meats, or even as a main for meatless meals.
- Kid-Friendly: The cheesy richness makes it a hit with even picky eaters.
- Perfect for Gatherings: Feeds a crowd and travels well for potlucks.
Ingredients for Crockpot Cheesy Potatoes
- 2 pounds Russet potatoes, peeled and thinly sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (divided)
- 2 tablespoons chopped fresh chives (optional for garnish)
How To Make the Crockpot Cheesy Potatoes
Step 1: Prep the Potatoes
Peel and slice the Russet potatoes into thin rounds, about 1/4-inch thick. You want them evenly sized for consistent cooking.
Step 2: Mix the Sauce
In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.
Step 3: Layer in the Crockpot
Grease the inside of your crockpot with cooking spray. Layer half of the sliced potatoes, then spread half of the creamy mixture over the top. Sprinkle 1 cup of cheddar cheese over that. Repeat with remaining potatoes, sauce, and cheese.
Step 4: Cook Low and Slow
Cover and cook on LOW for 5 to 6 hours, or until the potatoes are fork-tender. Avoid opening the lid too often to retain heat.
Step 5: Garnish and Serve
Once cooked, garnish with chopped fresh chives and an extra sprinkle of cheese if desired. Serve warm.
What to Serve with Crockpot Cheesy Potatoes
These cheesy potatoes go with just about anything. They’re a classic partner for holiday mains like roast turkey, baked ham, or prime rib. For casual dinners, serve them alongside BBQ chicken, meatloaf, or even grilled sausages.
If you’re building a comfort food plate, try them with green beans or a simple salad to balance the richness.
Top Tips for Perfecting Crockpot Cheesy Potatoes
- Use the Right Potatoes: Russet potatoes give the best creamy texture when slow-cooked.
- Cheese Matters: Use freshly shredded cheddar for smoother melting.
- Don’t Overcook: Check at the 5-hour mark to avoid mushy potatoes.
- Layer Evenly: This helps every bite get the right sauce and cheese coverage.
- Add a Crunch: Top with toasted breadcrumbs or bacon bits before serving for texture.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. If the mixture thickens, add a splash of milk when reheating to loosen it up.
These potatoes do not freeze well due to the dairy content, which can separate upon thawing.
FAQs
Russet potatoes are ideal due to their high starch content. They become creamy and tender during slow cooking, absorbing the cheesy sauce beautifully for the perfect texture.
Yes, you can prep all the ingredients and refrigerate the crockpot insert overnight. Just pop it into the cooker and start it fresh the next day.
Use full-fat sour cream and freshly shredded cheese. Avoid frozen potatoes as they can release excess moisture while cooking.
It’s not recommended. The sour cream and cheese may separate when thawed, altering the texture and making the dish grainy.
Reheat in a microwave-safe dish or oven at 325°F until warmed through. Add a splash of milk if needed to bring back creaminess.
Absolutely! Crumbled bacon, diced ham, or cooked ground beef can be layered in for a heartier version of this dish.
Want More Comfort Food Side Dish Ideas?
You might also like the Cowboy Casserole, loaded with ground beef and topped with golden tater tots. Or try Duchess Potatoes for a fancier piped version of mashed potatoes.
Looking for more cheesy options? Check out my Cheesy Zucchini Casserole for a veggie twist. The Hashbrown Breakfast Casserole is another creamy, crowd-pleasing crockpot option.
And don’t miss the Sweet Potato Casserole — a classic blend of sweet, creamy, and crunchy that pairs beautifully with savory mains.
Save and Share This Crockpot Cheesy Potatoes
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If you try these Crockpot Cheesy Potatoes, I’d love to hear how they turned out. Did you add bacon or stick to the classic? Did your family ask for seconds?
Your feedback helps others make it even better, so feel free to share in the comments.
📌 Save this to your ‘Comfort Food Sides’ board so it’s ready when you need it.
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Crockpot Cheesy Potatoes
Equipment
- Crockpot
- Mixing Bowl
- Potato peeler
- Knife or mandoline
Ingredients
Ingredients
- 2 pounds Russet potatoes peeled and thinly sliced
- 1 can cream of chicken soup 10.5 oz can
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 cups shredded cheddar cheese divided
- 2 tablespoons chopped fresh chives optional for garnish
Instructions
- Peel and slice the Russet potatoes into 1/4-inch thick rounds.
- In a bowl, combine soup, sour cream, butter, garlic powder, onion powder, salt, and pepper.
- Grease crockpot and layer half of the potatoes, half of the sauce, and 1 cup cheese. Repeat layers.
- Cover and cook on LOW for 5-6 hours or until fork-tender.
- Garnish with chives and serve warm.