Crockpot Cheesy Potatoes are a creamy, comforting side dish made with frozen diced potatoes, sour cream, cream of chicken soup, and plenty of cheddar cheese. This easy-to-make recipe is perfect for potlucks, family dinners, or any occasion where I want a delicious, no-fuss dish.

Why I Love This Recipe

I love this recipe because it’s incredibly simple to prepare—just mix the ingredients, set the crockpot, and let it do the work. The combination of creamy sauce and melted cheese creates a rich and satisfying flavor that pairs well with many main dishes. Plus, it’s a crowd-pleaser that’s always a hit at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (32 oz) bag frozen diced potatoes
1 medium onion, diced
1 cup sour cream
1 (10.5 oz) can cream of chicken soup
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
4 tablespoons butter, melted
2½ cups shredded cheddar cheese, divided

Directions

I start by adding the frozen diced potatoes, diced onion, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, melted butter, and 1½ cups of shredded cheddar cheese to the crockpot.
I stir everything together until well combined.
I cover the crockpot and cook on low for 4 hours.
After 4 hours, I remove the lid and sprinkle the remaining 1 cup of shredded cheddar cheese on top.
I cover again and cook for another 15 minutes, or until the cheese is melted and bubbly.
I serve it warm and enjoy every cheesy bite.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 20 minutes

Variations

Spicy Kick: I sometimes add diced jalapeños or a pinch of cayenne pepper to give it a little heat.
Different Cheeses: I use a blend of cheeses like mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
Vegetarian Option: I swap the cream of chicken soup with cream of mushroom soup to make it vegetarian-friendly.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 5 days.
Reheating: I reheat individual portions in the microwave, or for larger amounts, I use the oven at 350°F until warmed through.

FAQs

Can I use fresh potatoes instead of frozen?

Yes, I can. I just peel and dice them into small cubes. The cooking time might be slightly longer, but it works just as well.

Can I make this recipe ahead of time?

Definitely. I prepare everything in advance and store it in the fridge. When I’m ready, I just place it in the crockpot and cook as directed.

Can I freeze the leftovers?

Yes, I freeze leftovers in a sealed container for up to 3 months. When I want to serve it, I thaw it in the fridge overnight and reheat.

What can I serve with Crockpot Cheesy Potatoes?

I usually pair it with grilled chicken or holiday dishes like turkey. It also goes great with a fresh green salad.

Can I cook this on high instead of low?

Yes, I can cook it on high for about 2 hours. However, I prefer the low setting for a creamier texture and better flavor blending.

Conclusion

Crockpot Cheesy Potatoes are the ultimate comfort food—rich, creamy, and packed with flavor. I love how easy it is to throw everything into the crockpot and let it cook while I focus on other things. Whether it’s a holiday, potluck, or just a regular dinner, this dish always brings smiles to the table.