Go Back
slow cooker cheesy potatoes

Slow Cooker Cheesy Potatoes Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 32 oz bag frozen diced hash browns, thawed
  • 10.5 oz can condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • ½ cup unsalted butter, melted, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika, optional
  • 2 cups cornflakes, lightly crushed
  • ¼ cup chopped fresh chives or green onions

Method
 

  1. In a large bowl, stir together the hash browns, soup, sour cream, 1 ½ cups cheddar, ¼ cup melted butter, onion, garlic, salt, pepper, and paprika until well combined.
  2. Spray a 6-quart slow cooker with cooking spray. Spread the mixture in an even layer, cover, and cook on high for 2 hours or low for 4 hours, until the potatoes are tender.
  3. Toss the crushed cornflakes with the remaining ¼ cup melted butter. Uncover the slow cooker, scatter the buttered cornflakes and the remaining ½ cup cheddar on top, and cook uncovered on high for 15 to 20 minutes, until crisp.
  4. Turn off the slow cooker, let the potatoes rest 5 minutes, then top with chives and serve.

Notes

If cooking on low, the total time before adding the topping is 4 hours, plus the 15 to 20 minutes uncovered on high. The topping is crispiest when served right away, so time that last step so you can scoop it straight onto plates.