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Creamy Crockpot Cheesy Potatoes: The Ultimate Dump and Go Side Dish

A spoonful of creamy crockpot cheesy potatoes being lifted, showing extreme cheese pull.
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Make the best, most comforting side dish with this easy Crockpot Cheesy Potatoes recipe. Using frozen hash browns, this slow cooker casserole delivers creamy, gooey cheddar flavor with minimal effort, perfect for potlucks or family dinners.

Ingredients

Scale
  • 32 ounces frozen shredded hash browns, thawed
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Lightly grease the inside of your slow cooker insert.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, and black pepper. Mix until everything is just combined. Do not overmix.
  3. Stir in 1 1/2 cups of the cheddar cheese and all of the Monterey Jack cheese.
  4. Transfer the potato mixture to the prepared slow cooker. Spread it into an even layer.
  5. Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours. The potatoes should be tender.
  6. During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of cheddar cheese over the top. Replace the lid until the cheese is melted and gooey.
  7. Serve the crockpot cheesy potatoes warm.

Notes

  • For an extra layer of flavor, add 1/2 cup of cooked, crumbled bacon or 1/2 cup of diced cooked ham to the mixture before cooking.
  • If you prefer a sharper flavor, substitute the cheddar cheese with a Colby Jack blend.
  • If the potatoes seem too thick when done, stir in a tablespoon of milk to loosen the texture slightly.

Nutrition

Find it online: https://kingscook.com/crockpot-cheesy-potatoes/