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Easy Crockpot Cheesy Potatoes

A generous serving of creamy crockpot cheesy potatoes topped with melted orange cheddar cheese and fresh thyme.
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Make creamy, gooey cheesy potatoes with minimal effort using your slow cooker. This simple recipe is perfect for weeknight dinners or large gatherings.

Ingredients

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  • 1 (32 ounce) bag frozen shredded hash brown potatoes, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Lightly grease the inside of your slow cooker insert.
  2. Place the thawed hash brown potatoes into the slow cooker.
  3. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, salt, and pepper until smooth.
  4. Pour the soup mixture evenly over the potatoes in the slow cooker. Stir gently to coat the potatoes.
  5. Stir in 1 1/2 cups of the cheddar cheese and all of the Monterey Jack cheese into the potato mixture. Reserve the remaining 1/2 cup of cheddar cheese for topping.
  6. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender.
  7. About 15 minutes before serving, stir the mixture gently and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover and cook until the cheese is melted and bubbly.
  8. Serve hot directly from the slow cooker.

Notes

  • For a richer flavor, substitute the milk with heavy cream.
  • You can prepare the mixture the night before, store it covered in the refrigerator, and add 30 minutes to the cooking time on LOW.
  • This recipe works well for potlucks since it stays warm in the slow cooker.

Nutrition

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