Slow Cooker Cheesy Potatoes
These delicious slow cooker cheesy potatoes are packed full of rich, cheesy flavor that everyone loves.
Servings: 8 servings
Calories: 259kcal
Equipment
Ingredients
- 4 cups russet potatoes (about 2 large or 4 small) peeled and 1/4-1/2 inch diced
- 1 can (10.75 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 Tablespoons butter melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Toss all ingredients into the crockpot. Stir until everything is thoroughly combined.4 cups russet potatoes (about 2 large or 4 small), 1 can (10.75 oz) cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, 4 Tablespoons butter, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper
- Cover and cook in the crockpot on high for 4-5 hours until the potatoes are cooked through. Stir every half hour to prevent sticking.
- Adjust the crockpot temperature to warm and serve.
Notes
As the potatoes near the end of the cooking time, the cheese will begin to stick and brown on the sides. That's okay, simply scrape and stir the sides using a rubber spatula to prevent the edges from burning.
To prevent sticking, you may have to stir the potatoes more frequently than every half an hour, towards the end of the bake time.
Make sure your potatoes are no bigger than 1/2 inch thick or they will take forever to bake.
You can also cook it on low for 6-8 hours; you won't have to stir it as often, making it great to do overnight.
To save time on cutting the potatoes, this vegetable chopper is great. I use it all the time with my vegetables.
Nutrition
Calories: 259kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 563mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 1mg