Easy, cheesy and a family favorite these Crockpot Cheesy Potatoes are a no-fail recipe that is perfect for dinnertime, potlucks or when you’re in a hurry and want to fix it and forget it.
Who doesn’t love cheesy potatoes, or potatoes also known as “funeral potatoes”? This recipe has always been one of my families most beloved recipes and one of my kids most asked for.
Simplicity is what we are looking at these days and in the summertime, well technically all year round we adore our crockpot and crockpot recipes are ones we make probably more often than anything else.
We love meals that we can just throw in something, set the temp and forget about it until it’s done. This cheesy potato recipe is the perfect one to do that with! Hands down the best!
WHAT INGREDIENTS DO YOU NEED TO MAKE CROCKPOT CHEESY POTATOES?
- Frozen diced potatoes
- Cream of chicken soup
- Sour cream
- Diced onion
- Melted butter
Now if that list of ingredients doesn’t get any more simple than that then I don’t know what will! I mean this is a recipe you can’t not try, trust me when I say that it makes the absolute perfect side dish!
HOW DO YOU MAKE THIS CHEESY POTATO RECIPE?
You really cant get any more simple with the steps of this recipe in all honesty!
- Mix together your potatoes, onions, sour cream, cream of chicken soup, seasonings, melted butter and a portion of your cheese.
- Set slow cooker on low and cook for 4 hours.
- Remove lid and sprinkle with remaining cheese and cover for 15 minutes until cheese is melted.
CAN YOU MAKE THIS RECIPE IN THE OVEN?
100% yes you can. We do make this in the oven from time to time, but the crockpot has been one of my favorite ways to make it when we are short on time around dinnertime and we want something that is ready to go when we are.
To make it in the oven you do all the same steps as you would make it in the crockpot. You add all your cheese into mixture instead of separating it out.
You bake at covered with tinfoil at 350 for about 40-45 minutes removing the foil in the last 10-15 minutes of baking to get that cheese nice and bubbly.
So with this cheesy potato casserole recipe you can make it in the crockpot or in the oven, whichever way is easiest for you.
I really like to do the crockpot because the cheese on top in there gets really gooey and I adore gooey cheese so this is my preferred method!
If you like this recipe you might also like:
Crockpot Cheesy Potatoes
- 1 32 oz bag frozen diced potatoes
- 1 medium onion diced
- 1 cup sour cream
- 1 10.5 oz can cream of chicken soup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
- 4 Tbs butter melted
- 2 1/2 cup shredded cheddar cheese
- In crockpot add your potatoes, onions, sour cream, soup, garlic powder, onion powder, salt, pepper, butter and 1 1/2 cup shredded cheese.
- Place lid on and cook on low for 4 hours.
- Remove lid and sprinkle with remaining cup of cheese and cover again for about 15 minutes until cheese is melted.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Can I use bacon horseradish dip in place of the sour cream
I have never tried that so I do not know how it would turn out. If you do try it let me know.
Alice Mae Fitzgerald
Can this be made the night before? Looking for a hashbrown casserole for a family reunion breakfast. Thinking of X2 or X3 and using a roaster oven? Thoughts or suggestions?
I have not tried making this the night before so I cannot say how it would turn out, I apologize. If you do make it, let me know how it turns out!
I was wondering if u add milk or water to the cream of chicken soup for these potatoes
We do not add water or milk.
I have made this several times. My boys really like it. So quick, easy and tasty! Thank you for sharing.
I have made this before and my family really enjoys it. Time got away from me and I’m going to start it on high and turn it down after 1.5 hours. Hopefully it will be done ar the same time the chicken is. 🤞🏻 Thanls for sharing your recipe. Perfect for this cold, icy day!!
How strong is the sour cream taste? I don’t like sour cream so am wondering if I could use less or if you suggest a substitute?
Not too strong. You could use unflavored plain Greek yogurt. It helps to make these creamy.
Love this recipe! I’ve started using it as a go-to dish for work potlucks and family gatherings. Everyone loves it.
Question though – can I mix everything the night before and leave it in the fridge so I can just grab and cook in the morning? What would the cook time be?
What kind of cheese do you use? Did you shred your cheese or just use pre shredded?
You can use packaged or freshly shredded. We did use packaged for this recipe.
Sorry to bother you again. I was unable to find the “Diced” Ore-Ida Hash Brown Frozen Potatoes after going to 6 stores. I purchased the “Shredded” Ore-Ida Hash Brown Frozen Potatoes. Do you know if these will work?
Donna, yes frozen hash browns will work. The texture will just be different and they might not need to cook as long(because they’re thinner) so just check them a little summer. Also, you don’t need to specifically buy the Ore-Ida brand, any brand of hash brown potatoes will work. Enjoy 😋 these potatoes are delicious!!
This looks absolutely delicious! I have Celiac and must be careful of all items I buy. I Googled Frozen Diced Potatoes and all I see is Frozen Hash Brown Potatoes. Is this what you use? If not, what brand of frozen diced potatoes do you use and where did you buy them? Thank you so much!
So they also are known as southern hashbrowns. We used the great value brand from Walmart but Ore Ida also has them. So they are technically frozen diced up potatoes.
thank you so much for your quick reply ~ I am going to make this on Sunday and can’t wait to try it!
If you do a double batch are you doubling each ingredient?
What size crockpot should I use for this recipe?
A 5 quart will work.
Do I need to thaw the frozen potatoes?
Took it to a staff potluck and it was one of the only dishes that was completely devoured! Making it again for Easter. I still can’t believe how little work is involved for such a tasty dish! Thanks for sharing 🙂
What can I substitute the cream of chicken with? It being lent season and all?
Cream of potato would be good or mushroom or celery should all work fine.
ELIZABETH A DEMBESKI
made this for Christmas. It was a total hit!!
I did not have frozen potatoes so I parboiled my chopped potatoes for about 15 minutes. I also did not have any cream of chicken soup so I made my own which ended up being a little thin. I cooked it all in the crockpot as directed but we ended up having to use a slotted spoon to dish them out. I was really good!!! The awesome part of this review is that the next day, I fried up some chopped bacon and added the leftover potatoes, added a little water and heavy cream and ended up with some amazing potato soup!!! It’s all gone!
Would a double batch fit in a 6 quart crockpot?
It might, but if you have an 8qt it would be safer.
Did you double batch your cheesy potatoes in your 6 quart crockpot and did it work for you?