Cheesy Crockpot Potatoes

Have you ever made potatoes in a slow cooker? These Cheesy Crock Pot Potatoes have changed the game for us. It’s a true dump and go crock pot recipe, there’s nothing more involved than adding everything to a slow cooker, turning it on and walking away.

• Easy To Make: All you need to do is mix frozen potatoes (no need to defrost!) together with diced onion, condensed soup, sour cream, shredded cheese and seasonings. Pour into your slow cooker and walk away.
• Cozy & Comforting: Just because this recipe is so easy doesn’t mean it’s not going to blow you away. It’s mega comforting and it’s sure to become a repeat recipe.
• Versatile: These cheesy potatoes go with just about any meal, are perfect for parties, game days or holidays. From a chicken tender dinner to a holiday ham.

You only need a few basic ingredients to make these Cheesy Crock Pot Potatoes, and most of them are probably in your pantry and refrigerator!

• Frozen, Diced Potatoes: No need to thaw them out, just add them right to your crock pot.
• Condensed Cream of Chicken Soup: You can also use cream of mushroom soup too if that’s what you have on hand, but we love the flavor this chicken soup adds to these cheesy potatoes.
• Onion: Finely diced yellow onion adds tons of flavor in these potatoes. Don’t worry, they’ll cook down and be soft (no crunchy onions!) by the time the potatoes are cooked.
• Cheddar Cheese: Get creative with your cheese if you like! We stuck with cheddar because it has a sharp flavor to contrast with the creamy soup.
• Sour Cream or Cream Cheese: We use sour cream, but we tried this recipe with both sour cream and softened cream cheese. Both are delicious so if you have one or the other in your refrigerator or maybe you don’t like one or the other – you can use what you like.

• Start by adding a bag of frozen, diced potatoes to a large bowl. Add the rest of the ingredients (saving 1 cup of cheese for topping) to the crock pot and stir together to combine.
• Transfer to a slow cooker and cook on low for high for 3 hours or on high for 6 hours. During the last 30 minutes of cooking, add the reserved cheese to the top of the potatoes, cover and let melt during the rest of the cooking time.