Crockpot Cheesy Potatoes

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I’ve made these Crockpot Cheesy Potatoes more times than I can count—and for good reason. They’re the perfect hands-off, crowd-pleasing side dish that practically makes itself. Whenever I know I’ve got a busy day ahead but still want something hearty, warm, and comforting to serve at dinner, this is my go-to recipe. The crockpot does all the work, and what comes out is a creamy, cheesy, golden-hued pile of tender potatoes that smells like pure comfort.

This dish isn’t just easy—it’s one of those “everyone asks for the recipe” kind of meals. Whether I’m hosting a casual brunch, serving up a holiday feast, or bringing something to a potluck, these cheesy potatoes always disappear quickly. And the best part? I rarely have to lift a finger beyond slicing and stirring.

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Why You’ll Love This Crockpot Cheesy Potatoes Recipe

This recipe is all about simplicity and flavor. The creamy texture, melty cheese, and tender potatoes make it irresistible, but it’s the set-it-and-forget-it convenience that wins me over every time. Whether you’re a beginner cook or a seasoned kitchen pro, you’ll appreciate how effortlessly this comes together. Plus, it’s versatile enough to pair with just about anything—from BBQ ribs to roast turkey.

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

When it comes to this recipe, I always go for Yukon Gold or Russet potatoes. Yukon Golds hold their shape better and have a naturally buttery flavor that complements the cheesy sauce beautifully. Russets are starchier and break down more, which makes for an ultra-creamy texture if you like your cheesy potatoes on the softer side. You could even try red potatoes if you prefer a firmer bite, just know they don’t absorb flavor quite the same way. Whichever type you pick, just be sure to slice them evenly for consistent cooking.

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Options for Substitutions

One of the things I love about Crockpot Cheesy Potatoes is how customizable it is:

• Cheese: I usually use sharp cheddar for that bold cheesy taste, but feel free to mix in mozzarella, Monterey Jack, or even pepper jack for a spicy twist.
• Cream Soup: Cream of chicken is the classic base, but cream of mushroom or cream of celery also works great if you’re catering to dietary preferences.
• Sour Cream: Adds tang and creaminess—if you’re out, plain Greek yogurt is a great substitute.
• Onions: Fresh diced onions add flavor, but you can use onion powder in a pinch, or omit it altogether if you’re not a fan.
• Add-ins: Want to bulk it up? Toss in crumbled bacon, diced ham, or even cooked ground sausage for a heartier version.
• Dairy-Free? Use a plant-based cheese and sour cream alternative—just check that they melt well.

This recipe is flexible enough to handle a few swaps while still delivering that rich, cheesy payoff.

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Ingredients for This Crockpot Cheesy Potatoes Recipe

• Potatoes
  The heart of the dish—thinly sliced potatoes absorb the creamy, cheesy flavors and become perfectly tender in the slow cooker.
• Shredded Cheddar Cheese
  Sharp cheddar brings bold flavor and melty goodness. I like to use a generous amount to make every bite rich and comforting.
• Cream of Chicken Soup
  This gives the base its creamy texture and savory depth. It’s what makes the potatoes taste like they’ve been slow-baked in a rich sauce.
• Sour Cream
  Adds a slight tang and extra creaminess. It rounds out the flavor and keeps the dish from tasting too heavy.
• Butter
  Just a few tablespoons add richness and help the sauce bind everything together while cooking.
• Onion (optional)
  Finely chopped onion adds a sweet and savory layer of flavor that melts into the dish.
• Garlic Powder & Black Pepper
  These seasonings give the potatoes just the right kick without overpowering the cheese.
• Chopped Fresh Parsley (for garnish)
  Totally optional, but it gives the finished dish a fresh pop of color and brightness that balances the richness.

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Step 1: Prepare the Potatoes

Wash, peel (if desired), and slice your potatoes into thin, even rounds—about ⅛ to ¼ inch thick. Consistency is key so they cook evenly in the crockpot.

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Step 2: Mix the Sauce

In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, shredded cheddar cheese, garlic powder, and black pepper. Stir until the mixture is smooth and fully blended.

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Step 3: Layer in the Crockpot

Spray your crockpot with nonstick cooking spray. Add a layer of sliced potatoes, then spoon some of the cheese sauce mixture over them. Continue layering until all the potatoes and sauce are used up, finishing with a layer of cheese sauce on top.

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Step 4: Cook Low and Slow

Cover and cook on low for 5–6 hours, or until the potatoes are fork-tender. If you’re in a rush, cook on high for about 3–4 hours, but keep an eye on them to avoid burning around the edges.

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Step 5: Add Final Touches

Once done, sprinkle a little extra cheese on top and let it melt with the lid on for a few minutes. Garnish with chopped parsley if you’d like, then serve warm straight from the crockpot.

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How Long to Cook the Crockpot Cheesy Potatoes

These cheesy potatoes cook beautifully on low for 5 to 6 hours, which gives them time to soften without becoming mushy. If you’re pressed for time, you can cook them on high for 3 to 4 hours, just know the edges might get a little more browned. Either way, the potatoes should be fork-tender and the cheese sauce thick and bubbly when done.

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Tips for Perfect Crockpot Cheesy Potatoes

• Slice Evenly: Use a mandoline or sharp knife to get consistent potato slices. This ensures they all cook at the same pace.
• Don’t Overload the Cheese: While it’s tempting to pile it on, too much cheese can make the dish greasy. Stick with the measurements or just slightly over if you’re a true cheese lover.
• Use Nonstick Spray: Always coat the crockpot before layering the ingredients. This prevents sticking and makes cleanup easier.
• Check Near the End: Slow cookers vary, so check the potatoes with a fork around the 4.5-hour mark on low.
• Rest Before Serving: Let the dish sit with the lid off for about 10 minutes once it’s done. This thickens the sauce a bit and makes it easier to serve.

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Watch Out for These Mistakes While Cooking

• Cutting Potatoes Too Thick
  Thicker slices take longer to cook and can end up uneven—some soft, some underdone. Stick to ⅛–¼ inch for best results.
• Not Mixing the Sauce Properly
  A lumpy or uneven cheese mixture can leave some parts dry. Mix thoroughly before layering.
• Lifting the Lid Too Often
  Every time you open the lid, heat escapes and slows down the cooking. Only check toward the end of the cooking time.
• Skipping the Spray
  Forgetting to grease your crockpot can lead to burned edges and stubborn cleanup.
• Using Pre-Shredded Cheese
  Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Freshly shredded cheese melts more smoothly.

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What to Serve With Crockpot Cheesy Potatoes?

BBQ Ribs

The creamy richness of the potatoes balances out the smoky, sticky goodness of ribs.

Grilled Chicken

A simple grilled or baked chicken breast lets the cheesy potatoes shine.

Meatloaf

This classic comfort food pairing is a guaranteed hit at any family dinner.

Glazed Ham

A perfect holiday duo. The salty-sweet ham plays beautifully with cheesy, buttery potatoes.

Green Beans or Asparagus

Something green on the plate cuts through the richness and adds freshness.

Pulled Pork Sandwiches

Serve the potatoes on the side or even layer them inside the sandwich for a wild (and delicious) twist.

Eggs and Bacon

Turn it into a brunch dish by pairing with scrambled eggs and crispy bacon.

Salad with Tangy Vinaigrette

A bright, acidic salad balances out the creamy texture and resets your palate.

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Storage Instructions

Crockpot Cheesy Potatoes store surprisingly well, making them a great make-ahead or leftover option. Let the dish cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. To reheat, simply microwave in 30-second bursts until warmed through, or reheat gently in a covered oven-safe dish at 325°F.

If you’d like to freeze them, it’s best to do so before cooking. Assemble everything in a freezer-safe bag or container, freeze flat, and then thaw overnight in the fridge before adding to the crockpot. Cook as directed. Cooked leftovers can also be frozen, but the texture may turn slightly grainy due to the dairy.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 310
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 620mg
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 2g
• Protein: 9g

Keep in mind that nutrition can vary depending on the type of cheese, sour cream, and soup used, so it’s always good to double-check based on your specific ingredients.

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Frequently Asked Questions

Can I make Crockpot Cheesy Potatoes ahead of time?

Yes, you can prep everything the night before. Just layer the ingredients in the crock, cover it, and store it in the fridge. In the morning, set it in the slow cooker and cook as directed.

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Can I use frozen hash browns instead of fresh potatoes?

Absolutely! Just make sure they’re thawed before using. They’ll cook faster and make the process even easier.

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Can I double the recipe?

Yes, but only if your slow cooker is large enough. A 6–8 quart crockpot can handle a double batch. Add an extra hour of cook time and stir halfway through if possible.

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What can I use instead of cream of chicken soup?

Cream of mushroom or cream of celery work well. You can also make a homemade roux-based sauce with butter, flour, and broth if you prefer from-scratch.

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How do I know when the potatoes are done?

They should be fork-tender, meaning a fork can easily pierce through with no resistance. The cheese sauce will be bubbly and thick.

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Can I bake this instead of using a crockpot?

Yes! Assemble everything in a greased baking dish and cover with foil. Bake at 375°F for 45–50 minutes, then uncover and bake another 10–15 minutes until golden.

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Is this recipe gluten-free?

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

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What kind of cheese melts best for this?

Sharp cheddar is my favorite, but Colby Jack, Monterey Jack, or a blend of cheddar and mozzarella all melt beautifully and offer great flavor.

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Conclusion

Crockpot Cheesy Potatoes are one of those comfort food staples I always come back to. They’re cozy, rich, and incredibly easy to throw together. Whether you’re serving them up for a weeknight dinner, potluck, or holiday feast, they never fail to please. The creamy texture, melty cheese, and hands-off cooking make them a true kitchen hero. Try it once, and I promise it’ll become a regular on your menu.

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