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Cheesy Potatoes on a plate
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Crockpot Cheesy Potatoes

These Crockpot Cheesy Potatoes are the easiest and the best side dish or breakfast dish for any get-together!
Course Breakfast, Side Dish
Cuisine American
Keyword comfort food, potatoes, slow cooker
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Calories 509kcal
Author Jillian Wade
Cost $6.67

Equipment

  • Crock-Pot
  • mixing spoon

Ingredients

  • 1 32- ounce bag frozen cubed hash brown potatoes
  • 1 10.75- ounce can cream of chicken soup
  • 1 cup sour cream
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 Tablespoons salted butter melted
  • ¼ cup diced yellow onions
  • 1 teaspoon chicken granules or 1 smashed bouillon cube
  • ¼ teaspoon black pepper

TOPPINGS:

  • shredded sharp cheddar cheese
  • sliced green onions
US Customary - Metric

Instructions

  • Use non-stick cooking spray to lightly grease your slow cooker insert. Dump all of the ingredients, except for the toppings, into the greased slow cooker.
    Process shot of how to make Crockpot Cheesy Potatoes
  • Stir until combined and no sour cream streaks remain. Cover with the lid and cook on LOW for 5 hours or HIGH for 3 hours.
    Stir until combined and no sour cream streaks remain. Cover with the lid and cook on LOW for 5 hours or HIGH for 3 hours.
  • 15 minutes before serving, top with shredded cheddar and green onions (if using). Serve once the cheese topping is good and melty.
    15 minutes before serving, top with shredded cheddar and green onions (if using). Serve once the cheese topping is good and melty.

Video

Nutrition

Serving: 1serving | Calories: 509kcal | Carbohydrates: 44g | Protein: 11g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 805mg | Potassium: 741mg | Fiber: 4g | Sugar: 2g | Calcium: 160mg | Iron: 1.3mg