Crock Pot Cheesy Potatoes

Everyone has those recipes that are great for potlucks, and you use them time and time again.  This is that recipe for me, and every time I take it somewhere new, people ask for the recipe.  I mean, who doesn’t love cheesy potatoes?  This recipe has an added bonus in that you put everything in the crock pot and then leave it alone for 8 hours.  If you can leave it alone for that long.  The smell is so enticing, it’s impossible to let the potatoes go without sampling. Whenever I make these, I only use name brand cheese.  I used some off brand one time, and it just didn’t turn out the same.  The cheese separated and got too dark.  They still tasted fine, but I’d just recommend sticking with the good stuff here. Usually, I try to cook (and therefore, post) healthy recipes, but sometimes I just go for it.  This is just one of those that isn’t healthy.  I do use lite or fat free sour cream and low fat soup, but there’s no denying that this isn’t on anyone’s diet.  It is what it is.  Anything in moderation, right?  That’s why you make them for a get together, so you don’t end up eating the whole vat of them yourself! FYI, I made a double batch when I was taking these pictures, so if it looks like a lot, it’s because it is.

Crock Pot Cheesy Potatoes

  • 1/2 onion, diced
  • 1 stick of butter (or margarine) (I usually cut this down to about 2/3 of a stick and it’s just fine)
  • 8 oz. sour cream
  • 1 can of cream of chicken soup
  • 1 bag of shredded hash brown potatoes (usually 26 to 30 oz.)
  • 2 cups of shredded sharp cheddar cheese
  • salt and pepper to taste

Melt butter in microwave along with onion to soften onion.  Once butter is melted, stir in sour cream and soup.  In a very large bowl, mix together hash browns, cheese, and butter/sour cream/soup mix.  (I do recommend doing this in a large bowl rather than right in the crock pot so you have more room to move it around, but if you want to do it right in the slow cooker, go ahead.)  Pour into crock pot, season with salt and pepper, and cook on low for 8 hours or high for 4 hours.

I’d say one batch is enough for about 8-10 people.  If you have more than that, you’re probably going to want to make a double batch because people, in my experience, love them.

74 thoughts on “Crock Pot Cheesy Potatoes

  1. I made these and they are great! Have you ever doubled the recipe? I was just wondering if they turned out as well? Thanks!

    1. Great! Yes, I’ve doubled these lots of times and they still turn out wonderfully! The only thing is it’s a little bit more tricky to stir everything together, so I use the biggest bowl I have and my biggest crock pot. Once you get them mixed up and in there, they’re good to go!

    2. To switch up the flavors a bit….use a can of cream of mushroom with roasted garlic instead of the cream of chicken soup…..also a can of campbells cheddar cheese soup adds a great flavor and smooth texture….Great Recipe!! Thank-you!

  2. I am going to double this for an upcoming party, I wonder if I could use 1 can cream of mushroom soup and 1 can cream of chicken soup??

    1. Good question! A double batch takes a pretty big crock pot – I believe the one I use is 5 qt. A single batch fits in my smaller one, which I think is 4 qt. Of course you could put a single batch in a 5 qt. too. Hope this helps!

  3. I make these all the time for parties. I leave out the onions and prefer to use cheddar cheese soup, but in a pinch I use the cream of chicken or cream of celery. I also add a half of a can of skim milk. There are never any leftovers!!

    1. I never have, but I’m sure you could. In the crock pot, you wouldn’t get the same brown-ness and crispy-ness that you would in the oven. You would just need to put it on long enough for it to heat up. I’d probably do it in the last hour or so.

    2. I’ve added some dry StoveTop Stuffing mix just enough to cover the top at the beginning and it does add a little crunch.

    1. I never have. You could try it, but I don’t know how nonstick it would be. I’ve done it without a liner and without any spray, and it’s fine, it doesn’t really stick. It’s just a lot easier to clean up with a liner. 🙂 Hope that helps!

  4. Delicious recipe! I added about a half cup of milk and cooked it in the oven about an hour! Thanks for sharing this recipe with us. 🙂

    1. Just guessing – I would cook them covered with foil at 350 and start with about an hour. Check them for doneness and keep cooking until potatoes are tender. You can remove the foil near the end of cooking (about the last 15 minutes or so) if you want the top to brown a little. Good luck!

  5. I am making this tonight for dinner except I got a big ham steak (cooked) to cut up and throw in ? Mmmmmmm. I call these Party Potatoes bc I’ve made them over & over & they NEVER fail to please!

    1. You’re right! Always a hit! Good idea to throw in a ham steak. Then you’ve got a whole meal!

    1. I can’t say for sure, as I’ve never used a can of cheddar cheese. I’d recommend using the cream of chicken and shredded cheese if you can. If you’re just going to replace the cream of chicken with the canned cheese and still use shredded cheese, the consistency should be ok. Not sure about flavor though.

  6. I would like to make this for work but would have to leave on during the night if it takes 8hours on low……what do you think?

    1. I think that would be totally fine…except you’ll wake up hungry in the middle of the night because they will smell so good! :p

    1. You could definitely try it! I’d just watch the salt. I’d recommend not adding any salt until they are done and you taste them to see if they need any.

  7. My mother in law has the oven version of these tasty things, but I am sooooo happy I ran across your recipe so I know that they are possible in my crock pot! We are going through a.major house renovation right now and the crock pot is my only friend in the kitchen–I’m so glad I can make these without the oven!

    1. We went through a huge kitchen renovation too and the crock pot was a life saver! Glad you will be able to enjoy them!

    1. I’m sorry, I just saw your comment! I think you could make these in the oven and get them done quicker. I’d cook them at 350 covered with foil until the potatoes are tender, which could take up to an hour.

      1. I make these alot in the oven! I bake at 375 uncovered for 45 min to an hour and I only put 1 1/2 cup of cheese in the mixture saving 1/2 cup to sprinkle on top, this makes a nice crispy top! I only use a half of stick of butter, if I use a whole stick it comes out too greasy.

  8. I make cheesy hash browns a lot….. Today I used this recipe and I don’t know what happened but it turned into a lake of grease…. I really prefer to make mine in the oven because my kids and I like the crunchy topping not to mention it just heats better…. I used cream of celery in the hash browns I made today……. think that’s what made them so greasy??? Oh and I guess I used the southern hash browns instead of the shredded ones.

    1. I never have, but if you do I assume you’d need to cut down the cooking time since the potatoes aren’t frozen. Let me know how it turns out.

  9. I made this over night last night. I definitely would monitor it. I tried it for 7 hours on low, and it did not maintain its hashbrown form. It was more like mashed potato. Still excellent, but think it was very over cooked.

    1. Good point – you definitely want to monitor things, especially the first time you make them! I’ve found that slow cookers run at different heat levels, and low on one is not always as low on another. My mom’s runs way hotter than mine! I should put a note in the recipe about that. Thanks!

  10. These are the best cheesy potatoes I have ever had. I used cream of mushroom soup instead of cream of chicken and they were delicious. Thanks so much!

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