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Slow Cooker Cheesy Potatoes are easy, cheesy and delicious! With tender chunks of potatoes in a creamy, cheesy sauce, this recipe is a real crowd pleaser.
For more potato side dishes, try my Skillet Potatoes or Potatoes Romanoff.
Why I Love This Recipe
- Extra Cheesy – These potatoes are full of creamy, cheesy goodness!
- Free up Oven Space – Since they’re made in your slow cooker, your oven is free for cooking the main dish, like your Thanksgiving Turkey.
- Set it and Forget it – All you do is combine the ingredients in your crockpot, then set the timer and walk away while your crockpot does all the work.
recipe walk-through
Ingredient Notes
- Frozen cubed potatoes – Buy a 32 ounce bag of frozen, diced potatoes. You could also use 6 cups of fresh peeled and diced russet potatoes. Do not use shredded potatoes; they will just get mushy.
- Cheese – Grate the cheddar and Parmesan cheeses by hand. Pre-shredded cheeses have an anti-caking agent mixed in to help keep the cheese from clumping. It also prevents proper melting, so grab a black of Cheddar and get to work. I love this grater because it grates in a fraction of the time and is so easy to use.
- Cream of chicken soup – I usually avoid cream soups, but in this case it really helps make the sauce nice and creamy.
How To Make Cheesy Potatoes in the Slow Cooker
Mix all the ingredients together in the crockpot. Make sure the potatoes are completely coated and save a little of the cheddar for topping at the end.
Cover and cook on low for 4 hours. Do not cook on high – the dairy will curdle at a higher heat.
Stir to make sure the cheese sauce is nice and smooth. Turn the slow cooker to warm, then sprinkle on the reserved cheddar and cover for another 10-15 minutes or until the cheese is melted.
Storage Tips
Storage and Reheating
Refrigerate: Cool completely, then transfer leftovers to an airtight container and into the fridge for up to 3-4 days.
Freeze: While you can technically freeze them, the cheese sauce can lose its smooth texture upon reheating. If you want, place them into an airtight, freezer-safe container and freeze for up to 3 months. Thaw before reheating.
Reheat: Microwave at 50% power, stirring every 20-30 seconds until warmed through.
Recipe Tips
- Grate your cheese from the block. Don’t buy the bagged shredded cheese. It has a coating that keeps the cheese from melting properly. And fresh just tastes so much better.
- Paper towels absorb excess condensation. If you notice a lot of condensation building on the lid of your slow cooker, take a few paper towels and cover the slow cooker with them, then replace the lid to keep them secure. This will catch the water and keep it out of your sauce.
- Oven Baked Cheesy Potatoes – Mix everything together in a large bowl then pour into a greased 13×9-inch baking dish. Cover with foil and bake for 45 minutes in 350℉ oven. Remove the foil and continue baking for another 10-15 minutes or until the top is golden and bubbly.
More Potato Recipes
- Boiled Baby Potatoes
- Twice Baked Potatoes
- Oven Roasted Parmesan Garlic Potatoes
- Cheesy Scalloped Potatoes
Crockpot Cheesy Potatoes
Ingredients
- 32 ounce Bag of frozen diced potatoes
- 2 1/2 cups Freshly grated cheddar cheese divided
- ½ cup Fresh grated Parmesan cheese
- ½ cup Finely diced white onion
- 1 cup Sour cream
- 10.5 ounce Cream of chicken soup
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- Fresh minced chives for garnish
Instructions
- Lightly spray the insert of your slow cooker with nonstick cooking spray.
- Combine ingredients in your slow cooker, reserving ½ cup of shredded cheddar cheese, stirring to coat the potatoes completely.
- Cover and cook on LOW for 4 hours.
- Stir, then sprinkle on remaining cheddar cheese. Cover and cook for an additional 15 minutes, or until cheese is melted.
- Garnish with fresh minced chives and serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
How many cups of fresh diced potatoes?
It would be about 3-4 cups of fresh potatoes, but keep in mind that frozen potatoes have been partially cooked so you will need to boil and blanch them for a couple of minutes first.
Excited to try this
Thanks for stopping by Lea!
Ahhhhhhh-Mazing! Cooked this today as a side for grilled burgers. Perfect match. All I can say is thank God for the crock pot liners. Did the 4 hour high, and wouldn’t want to scrape all that burt cheese off. Found a new favorite side! Thanks
You are so welcome Michael! Thanks for the awesome feedback.
Going to try this today. To anyone talking about a mess there are crockpot liners I religiously use. Just line, spray in cooking spray and dump in ingredients!
This looks perfect for our Greek Easter dinner this weekend! We don’t have frozen diced potatoes in Greece, so I can’t use our normal family recipe and I was wondering about substituting fresh….thanks for the recipe!
This looks really good and I like the use of fresh potatoes. If I double recipe do I cook longer?
They may require longer to cook, but I’d check them at the recommended time and then each half hour to an hour depending on how firm they still are.
Will it hurt if I line the slow cooker with tin foil? Will it make the potatoes cook different?
I would look into one of those slow cooker liners that are made specifically for this. Find them here: https://amzn.to/2WPdbGI
This will be my first time making this recipe
I’m going to make them on the stovetop. I will let you know how it came out.
Yes, please do! 🙂
I cut the potatoes much smaller than specified in the recipe. They have been in the slow cooker on HIGH for 7 1/2 hours and are still too firm to eat. My slow cooker is only 2 months old.
If they were on high for 8 hours, they may have actually over-cooked and gotten hard that way. Other than that, I’d check the temperature on your slow cooker because there is no way that potatoes wouldn’t cook after being on high for that long.
Everyone loved the potatoes, but be warned, if you have to use the “on high for 4-5 hours” version you’re going to have one heck of a mess to clean up. I’ve never spent so much time scrubbing my crock pot. Never again. ?
If I don’t have time for the lie and slow version, tgey’re Not getting made.
Thank you for your feedback Meg.