When I need a warm, comforting side dish that practically cooks itself, I turn to these Crockpot Cheesy Potatoes. They’re creamy, cheesy, and full of hearty flavor, making them the perfect companion to just about any main dish. Whether I’m making a weeknight dinner, prepping for a potluck, or putting together a holiday spread, this slow cooker version keeps things simple—and satisfying.

Why You’ll Love This Recipe

I love this recipe because everything comes together in one pot, with no need to turn on the oven. It’s a true set-it-and-forget-it dish that still delivers rich, indulgent flavor. The sour cream adds tang, the cream of chicken soup gives it a silky texture, and the cheese melts into every bite. Best of all, I can leave it cooking while I handle everything else in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

7–8 large potatoes, peeled and diced
1 can (10.5 oz) cream of chicken soup (or another creamed soup like mushroom or celery)
¼ cup (4 tablespoons) butter, melted
½ cup sour cream
½ teaspoon garlic powder
½ teaspoon black pepper
1½ to 2 cups shredded cheddar cheese (plus more for topping, if desired)
Salt, to taste
Optional: chopped parsley or green onions for garnish

Directions

I start by peeling and dicing the potatoes into small, even chunks—this helps them cook evenly.
In a large mixing bowl, I combine the cream of chicken soup, melted butter, sour cream, garlic powder, black pepper, and shredded cheese. I mix until smooth.
I add the diced potatoes and gently stir to coat them with the cheesy mixture.
I transfer everything into a greased slow cooker and spread it out evenly.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and the mixture is bubbly.
About 15 minutes before serving, I sprinkle extra shredded cheese on top and cover again until melted.
Right before serving, I garnish with chopped parsley or green onions for a pop of color and freshness.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 6 hours on low or 3 hours on high
Total time: 6 hours 15 minutes (on low)

Variations

Add-ins: I mix in cooked, chopped turkey, chicken, or ground beef for a full one-pot meal.
Spicy version: I add diced jalapeños, crushed red pepper, or a few dashes of hot sauce.
Different cheeses: I swap cheddar for Monterey Jack, Pepper Jack, or a mix of cheeses for variety.
Hash brown shortcut: I use frozen diced hash browns instead of fresh potatoes when I want to save time—no peeling required!

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave individual portions or warm them in the oven at 350°F until heated through. I add a splash of milk or cream if they’ve dried out a bit.

FAQs

Can I make this ahead of time?

Yes, I mix everything together and store it in the fridge overnight. The next day, I just dump it into the crockpot and cook as directed.

Can I use frozen potatoes?

Absolutely. I often use frozen diced hash browns—they work great and save time. No need to thaw, just add a little extra cooking time.

Can I bake this instead of using a crockpot?

Yes! I bake it in a greased 9×13-inch dish at 350°F for about 60–70 minutes, or until bubbly and golden.

Is there a vegetarian version?

To keep it vegetarian, I swap the cream of chicken soup for cream of mushroom or cream of celery soup.

What can I serve with cheesy potatoes?

These pair well with grilled meats, roasted vegetables, BBQ, meatloaf, or even eggs for a brunch-style twist.

Conclusion

These Crockpot Cheesy Potatoes are the ultimate cozy side dish—rich, flavorful, and irresistibly creamy. I love how simple they are to make and how easily they feed a crowd. Whether it’s a weeknight dinner, a weekend potluck, or a holiday table, this dish always brings the warmth and comfort I’m craving.