Creamy Crockpot Cheesy Potatoes
These creamy, cheesy potatoes are a must-have for cozy nights in or big gatherings. Loaded with melty cheese and tender potatoes, they’re the perfect comfort food side dish made effortlessly in your crockpot.
Ingredients:
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7-8 large potatoes, peeled and diced (bite-sized chunks)
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1 (10.5 oz) can cream of chicken soup (or substitute with cream of mushroom or celery)
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¼ cup butter, melted (4 tablespoons)
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½ cup sour cream
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½ teaspoon garlic powder
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½ teaspoon black pepper
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1 teaspoon salt (adjust to taste)
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1 teaspoon dried parsley flakes
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¼ cup finely chopped onion (green or regular)
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Pinch of cayenne pepper (optional, for a little kick)
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1 cup shredded cheese (Mexican blend, cheddar, or your favorite melty cheese)
Instructions:
Step 1: Prep the Potatoes
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Peel and dice the potatoes into bite-sized chunks. Add them to the crockpot.
Step 2: Mix the Base
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In a large mixing bowl, combine the cream of chicken soup, melted butter, and sour cream.
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Add in the garlic powder, black pepper, salt, parsley flakes, chopped onion, and cayenne pepper.
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Stir until well blended.
Step 3: Combine and Add Cheese
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Pour the creamy mixture over the diced potatoes in the crockpot.
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Stir to coat the potatoes evenly.
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Add 1 cup of shredded cheese and gently mix again to distribute the cheese throughout.
Step 4: Slow Cook
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Cover the crockpot with the lid and set to LOW for 4-6 hours.
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Stir every 2-3 hours to ensure even cooking and prevent sticking.
Step 5: Final Touches & Serve
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Once the potatoes are tender and the cheese is fully melted and creamy, give the mixture a final stir.
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Serve hot, and if desired, garnish with extra parsley or green onion.
Pro Tips & Variations:
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Cheese Options: Swap the Mexican blend for sharp cheddar, Colby Jack, or even smoked gouda for a different flavor profile.
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Add Protein: Mix in cooked bacon bits, shredded chicken, or crumbled sausage for a heartier dish.
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Spicy Kick: Add more cayenne or a sprinkle of red pepper flakes for extra heat.
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Make It Loaded: Top with extra cheese, sour cream, and crumbled bacon just before serving for a loaded baked potato vibe.
Storage & Reheating:
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Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in individual portions for up to 2 months.
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Reheat: Reheat in the microwave or stovetop. Add a splash of milk or broth to restore creaminess.
Nutrition Information (per serving):
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Calories: ~320 kcal
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Protein: 7g
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Carbohydrates: 28g
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Fat: 20g
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Fiber: 3g
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Sugar: 2g
Why You’ll Love This Recipe:
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Set it and forget it! Perfect for busy days or lazy weekends.
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Ultimate comfort food with minimal effort.
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Family-friendly and crowd-pleasing side dish.
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Easily customizable with different cheeses, proteins, or seasonings.
Serving Suggestions:
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Pair these creamy cheesy potatoes with:
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Baked ham or roasted chicken
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Grilled steak or BBQ ribs
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Fresh green beans or a crisp side salad
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Creamy Crockpot Cheesy Potatoes
Equipment
- 6-quart crockpot or slow cooker
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 7-8 large potatoes peeled and diced
- 1 10.5 oz can cream of chicken soup
- ¼ cup butter melted
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- ¼ cup finely chopped onion
- Pinch of cayenne pepper optional
- 1 cup shredded cheese
Instructions
- Prep the Potatoes: Add diced potatoes to crockpot.
- Make the Base: Combine soup, butter, sour cream, seasonings, and onions. Pour over potatoes.
- Stir in Cheese: Mix in the shredded cheese.
- Cook on LOW: Cover and cook on LOW for 4-6 hours, stirring occasionally.