Description
This Crockpot Cheesy Potatoes recipe is a comforting, creamy, and cheesy side dish made with frozen hash browns, shredded cheddar cheese, and a combination of sour cream and cream of chicken soup. Cooked slowly in a Crockpot to perfection, it’s easy to prepare and ideal for family meals or potlucks.
Ingredients
Scale
Main Ingredients
- 1 (30 oz) bag frozen hash browns
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Ingredients
- 1/2 cup chopped green onions (optional)
- 1/2 cup grated Parmesan cheese (optional, for topping)
Instructions
- Mix the base: In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, salt, and black pepper. Stir until well combined to create a creamy base.
- Add potatoes and cheese: Add the frozen hash browns and shredded cheddar cheese to the mixture and stir thoroughly until the potatoes are evenly coated with the creamy mixture.
- Prepare Crockpot: Grease your Crockpot (slow cooker) to prevent sticking, then transfer the potato mixture into the Crockpot and spread it evenly.
- Cook slowly: Cover the Crockpot and cook on low heat for 4 to 5 hours. During cooking, stir once or twice if desired to ensure even cooking. The potatoes should become tender and the cheese melted and bubbly.
- Optional topping: About 15 to 20 minutes before the cooking time ends, sprinkle grated Parmesan cheese and chopped green onions over the top to add extra flavor and texture.
- Serve and enjoy: Once cooked, serve the cheesy potatoes hot as a creamy, comforting side dish perfect for any meal.
Notes
- You can use cream of mushroom or cream of celery soup as an alternative to cream of chicken soup for a vegetarian option, but note this would change the diet classification.
- Stirring during cooking is optional but helps to evenly distribute heat and flavors.
- If you prefer a crispier topping, you can add the Parmesan in the last 20 minutes or broil briefly after cooking, but be careful of the Crockpot material.
- For a lower fat version, reduce butter or use a lighter sour cream alternative.
- Make sure the hash browns are fully frozen – do not thaw before mixing to prevent excess moisture.
