Crockpot Cheesy Potatoes are an easy slow cooker side dish made with frozen hash browns, sour cream, cream of chicken soup, bacon, and plenty of melted cheese. Everything cooks together in the Crockpot until the potatoes are tender and creamy, then gets topped with more cheese and crispy bacon.
I love making cheesy potatoes in the slow cooker when I’m cooking a holiday dinner or feeding a crowd. They don’t take up any oven space, and once everything is in the Crockpot, I can work on the rest of the meal while the potatoes cook.
Why I Love Cheesy Potatoes
Ingredients
Ingredient Notes
- Frozen Hash Browns: I use 28 ounces of frozen hash browns, which makes this recipe quick and easy with no peeling or chopping potatoes.
- Cream of Chicken Soup: One 8-ounce can gives the potatoes their creamy base and adds savory flavor.
- Sour Cream: Adds extra creaminess and a slight tang to the cheesy potato mixture.
- Garlic Powder & Onion Powder: These are the seasonings I use to add more flavor without adding extra prep.
- Red Pepper Flakes: These are optional. I like adding them when I want just a little extra kick.
- Bacon: Use 6 slices of cooked bacon. I like the smoky, salty flavor it adds to the creamy potatoes.
- Green Onions: Optional, but I like adding them for a little freshness and color.
- Monterey Cheese: Melts smoothly into the potatoes and helps give them that creamy, cheesy texture.
- Cheddar Cheese: Adds the classic sharp, cheesy flavor I want in Crockpot Cheesy Potatoes.
Be sure to check out the full recipe and ingredient list below
How To Make Crockpot Cheesy Potatoes
- Add the sour cream, cream of chicken soup, garlic powder, onion powder, and red pepper flakes, if using, to a large bowl. Stir to combine.
- Add half of the Monterey Jack and cheddar cheese and stir until combined.
- Add the frozen hash browns to the slow cooker.
- Pour the sour cream mixture over the hash browns and stir until the potatoes are evenly coated.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the potatoes are tender and heated through.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the potatoes. Top with the cooked bacon.
- Cover and cook for an additional 10–20 minutes, or until the cheese is melted.
- Top with sliced green onions, if using, and serve warm.
Tips I Found Helpful
- No need to thaw the hash browns. I add them straight from the freezer, which keeps the prep quick and easy.
- Mix the creamy ingredients first. Combining the soup, sour cream, seasonings, and cheese before adding them helps everything coat the potatoes evenly.
- Give the potatoes a good stir before cooking. Make sure all of the frozen hash browns are coated so there aren’t any dry spots.
- Save half of the cheese for the top. This gives the potatoes an extra cheesy layer right at the end.
- Cook the bacon before adding it. Adding the cooked bacon near the end helps it keep more of its texture.
- Wait to add the green onions. I add those just before serving so they stay fresh and add a little color.
- Keep the lid closed while they cook. There’s no need to constantly stir the potatoes, and lifting the lid lets heat escape.
- The Warm setting is great for holidays. This is one of my favorite things about making cheesy potatoes in the Crockpot—I can keep them warm while I finish the rest of dinner.
Frequently Asked Questions
What I Love to Serve with Crockpot Cheesy Potatoes
These cheesy potatoes are one of my favorite sides for holidays, family dinners, and potlucks. I especially love serving them with a hearty main dish, and since they cook in the Crockpot, my oven is free for the rest of the meal.
Crockpot Cheesy Potatoes
Crockpot Cheesy Potatoes are an easy slow cooker side dish made with frozen hash browns, sour cream, cream of chicken soup, bacon, Monterey Jack, and cheddar cheese. They’re creamy, cheesy, and perfect for holidays, potlucks, or family dinners when you need to free up oven space.
Ingredients
- 28 ounce Frozen Hashbrowns
- 8 oz can cream chicken soup
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes (optional)
- 6 slices cooked bacon
- green onions optional
- 8 oz monterey cheese
- 8 oz Cheddar Cheese
Instructions
- Add the sour cream, cream of chicken soup, garlic powder, onion powder, and red pepper flakes, if using, to a large bowl. Stir to combine.
Add half of the Monterey Jack and cheddar cheese and stir until combined.
Add the frozen hash browns to the slow cooker.
Pour the sour cream mixture over the hash browns and stir until the potatoes are evenly coated.
Cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the potatoes are tender and heated through.
Sprinkle the remaining Monterey Jack and cheddar cheese over the potatoes. Top with the cooked bacon.
Cover and cook for an additional 10–20 minutes, or until the cheese is melted.- Top with sliced green onions, if using, and serve warm.
Notes
Frozen hash browns can go straight into the Crockpot without thawing.
Mix the soup, sour cream, seasonings, and half of the cheese together before adding them to the potatoes. Stir well so all of the hash browns are evenly coated.
Save the remaining cheese for the top and add it near the end of cooking.
Use cooked bacon and add it with the cheese near the end so it keeps more of its texture.
Add the green onions just before serving.
Once the potatoes are finished, they can be kept on the Warm setting until you're ready to serve.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 605Total Fat: 44gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 80mgSodium: 1182mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 20g
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