Slow-Cooker Cheesy Potatoes
Nothing beats the comfort of creamy, cheesy potatoes that practically make themselves! Your whole family will absolutely love this cozy side dish, and the best part is you just dump everything in the slow cooker and let it work its magic. Plus, it feeds a crowd with almost zero effort on your part.
Recipe Details
Timing & Servings: Prep Time: 10 minutes, Additional Time: 3 hours 30 minutes, Total Time: 3 hours 40 minutes, Serves: 16 people, Yield: 8 cups.
Nutrition Profile: Nut-Free, Soy-Free, Egg-Free.
Nutrition Facts (per serving): 163 Calories, 8g Fat, 16g Carbs, 7g Protein.
Ingredients You’ll Need
Frozen hash browns: You’ll need one 32-ounce package, thawed out, or you can use 7 cups of cubed peeled potatoes if you want to go fresh. Either way works perfectly, so use whatever you have on hand!
Cream of chicken soup: One 15-ounce can of the reduced-sodium kind works great here. I like using brands like Healthy Choice to keep things a bit lighter without losing any of that creamy goodness.
Sour cream: You’ll need 1 cup of reduced-fat sour cream, which adds that perfect tangy richness to balance out all the cheese.
Scallions: Get 1 cup thinly sliced, plus grab a few extra for garnish. These little green onions add such a nice fresh pop of flavor and color!
Garlic powder: Just 1 teaspoon is all you need to give everything a lovely savory boost.
Mozzarella cheese: You’ll need 1½ cups of shredded part-skim mozzarella, and we’ll divide this up for mixing and topping. This cheese gives you all that stretchy, melty goodness!
Cheddar cheese: Another 1½ cups of shredded sharp Cheddar, also divided. The sharp flavor really makes this dish sing with cheesy perfection!
How to Make Slow-Cooker Cheesy Potatoes
Step 1: Coat your 4-quart slow cooker with cooking spray so nothing sticks. Toss in the thawed hash browns, cream of chicken soup, sour cream, scallions, and garlic powder. Add 1 cup of the mozzarella and 1 cup of the Cheddar, then stir everything together really well.
Step 2: Sprinkle the remaining ½ cup each of mozzarella and Cheddar right on top. Cover with the lid and cook on Low for 3½ to 4 hours. You’ll know it’s ready when the potatoes are tender and all that cheese is bubbly and golden. Garnish with extra scallions if you want that pretty pop of color!
Easy and Quick Slow-Cooker Cheesy Potatoes Version
Want to make this even easier? You can skip thawing the hash browns completely and just toss them in frozen! Just add an extra 30 minutes to your cooking time, and you’re all set. Also, pre-shredded cheese saves you tons of time, and honestly, it works just as well as shredding your own.
Serving Ideas
These cheesy potatoes are perfect alongside grilled chicken, juicy hamburgers, or even a simple green salad for a complete meal. They’re also amazing at potlucks, holiday gatherings, or any time you need to feed a hungry crowd. The creamy, cheesy goodness pairs beautifully with fresh steamed broccoli or crispy bacon bits on top!
Storage
Store any leftovers in the fridge for up to 4 days in a covered container. To reheat, just pop a serving in the microwave for 1-2 minutes, or warm it up in a 350°F oven for about 15 minutes until heated through. You can even freeze portions for up to 3 months – just thaw overnight in the fridge before reheating!
Substitutions
No cream of chicken soup? Try cream of mushroom or cream of celery instead! You can swap the sour cream for plain Greek yogurt if you want extra protein. Don’t have scallions? Regular chopped onions work great too. Feel free to mix up the cheeses – try pepper jack for some heat or Swiss for a milder flavor!
Pro Tips
- Don’t skip the cooking spray: It really helps prevent sticking and makes cleanup so much easier.
- Thaw those hash browns: If you have time, thawing them first gives you the most even cooking.
- Save some cheese for the top: That final layer of cheese creates the most gorgeous bubbly, golden top.
- Let it rest: Give it 5-10 minutes after cooking to set up perfectly before serving.
FAQs
Can I make this ahead of time?
You bet! You can mix everything together the night before and store it in the fridge. Just pop the slow cooker insert in the base the next morning and start cooking. It might take an extra 15-20 minutes since it’s starting cold, but that’s totally fine!
What if I don’t have a 4-quart slow cooker?
No worries! A 5 or 6-quart slow cooker works fine too – just keep an eye on it since it might cook a bit faster. If you only have a 3-quart, you might want to cut the recipe in half so it fits properly.
Can I add other ingredients?
Sure! Cooked bacon bits, diced ham, or even some frozen broccoli florets make fantastic additions. Just stir them in with everything else at the beginning. The slow cooker is super forgiving!
Why are my potatoes still hard after cooking?
This usually happens when the potatoes weren’t thawed completely or your slow cooker runs a bit cool. Just give them another 30 minutes to an hour on Low, and they should soften right up. Every slow cooker is a little different!
I’d love to hear how your cheesy potatoes turn out! Drop a comment below and let me know if you tried any fun variations. There’s nothing better than sharing good food with the people we care about, and this recipe is definitely one that brings everyone to the table with big smiles!
