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Crockpot Cheesy Potatoes with Sour Cream and Cheddar

Crockpot cheesy potatoes combine frozen shredded hash browns with sour cream, cream of chicken soup, and sharp cheddar for a creamy, tender slow-cooker side. A final layer of cheddar melts over the top before the potatoes rest for easy serving.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
resting 10 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.25 cup unsalted butter melted
  • 0.5 cup yellow onion finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 bag (2 lb) frozen shredded hash brown potatoes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the inside of a 6-quart slow cooker with cooking spray.
  2. In a large bowl, stir together the cream of chicken soup, sour cream, melted butter, onion, salt, pepper, and 1 1/2 cups of the cheddar.
  3. Fold in the frozen hash browns until evenly coated.
  4. Spread the potato mixture in the slow cooker.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are tender and hot throughout.
  6. Sprinkle the remaining 1/2 cup cheddar over the top.
  7. Cover and cook for 15 minutes, until the cheese is melted.
  8. Turn off the slow cooker and let the potatoes rest, covered, for 10 minutes before serving.

Notes

For the best texture, spread the potato mixture evenly in the slow cooker. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potatoes may soften after thawing. For a gluten-free option, use a gluten-free condensed cream of chicken soup.