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Simple Crockpot Cheesy Potatoes

A spoonful of creamy crockpot cheesy potatoes showing a dramatic cheese pull from the baked casserole.
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Make this easy, creamy cheesy potato casserole in your slow cooker using frozen hash browns for a perfect side dish.

Ingredients

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  • 1 (30 ounce) bag frozen shredded hash browns, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese

Instructions

  1. Thaw the frozen hash browns completely.
  2. In a large bowl, mix together the cream of chicken soup, sour cream, milk, melted butter, salt, and pepper until smooth.
  3. Stir in the thawed hash browns and half of the shredded cheese into the soup mixture until everything is coated.
  4. Pour the mixture into a lightly greased 4-quart or larger slow cooker.
  5. Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until heated through.
  6. Stir gently during the last 30 minutes of cooking.
  7. Sprinkle the remaining cheese over the top during the last 15 minutes of cooking.
  8. Serve warm.

Notes

  • For a richer flavor, substitute cream of mushroom soup for the cream of chicken soup.
  • If you prefer a crispier top, place the mixture in an oven-safe dish after slow cooking and bake at 350°F for 10 minutes until the cheese browns.
  • This recipe works well as a make-ahead holiday side; cook it on low while you prepare your main meal.

Nutrition

Find it online: https://delishdreams.com/crockpot-cheesy-potatoes-recipe/