Best Crock-Pot Cheesy Potatoes Recipe

Save Time at Dinner With This Cheesy Crock-Pot Side Dish

Leftovers are highly unlikely when you make cheesy potatoes. But with an hour-long cooking time, you probably serve this savory side dish only with Sunday dinner. Unless, of course, you use your Crock-Pot—in which case, you can serve this dish up any night of the week.

This recipe requires some cooking before adding the ingredients to the Crock-Pot. But you can do that ahead of time and store the cooked onions in the refrigerator. Then, in the morning, throw all the ingredients into your Crock-Pot before you head out the door.

Total Time: 5 to 6 hours | Prep Time: 15 minutes | Serves: 6


  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1 32-ounce bag frozen diced potatoes, thawed
  • 1 10-3/4 ounce can condensed cream of chicken soup
  • 2 cups sharp cheddar cheese
  • 1 cup Monterey jack cheese
  • 2 cups sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. In a medium skillet over medium heat, melt butter and cook onions until soft, about 3 to 5 minutes.
  2. In a large bowl, combine the cooked onions with potatoes, cream of chicken soup, cheddar cheese, Monterey jack cheese, sour cream, garlic, salt and pepper.
  3. In a 6-quart Crock-Pot, pour the potato and cheese mixture, then cover and cook on low-heat for 6 hours. Serve hot.

Cheesy potatoes go with almost anything, including hamburgers, baked chicken, sliced ham or meatloaf.


Some recipes add a crunchy topping to the cheesy potatoes, but t's hard to get crunchy from a Crock-Pot. Combine 12 crushed buttery crackers with 1/2 cup of butter and toast in a skillet over medium heat until browned, about 1 to 2 minutes. Add the crunchy topping before serving.

Frozen potatoes are used in this dish to save you a step. If you have the time and prefer to use fresh potatoes, peel and dice 3 pounds of russet potatoes. Add the potatoes to a large pot and fill with cold water. Place on the stove and bring to a boil and cook for 8 minutes or until soft.

To help your kids eat their veggies, add broccoli or cauliflower florets during the last 30 minutes of cooking. Carrots work, too, but since they are a firmer vegetable, add them to the Crock-Pot with the potatoes and cheese.

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