Crock Pot Cheesy Potatoes
Published Nov 05, 2026
Let your slow cooker do the work with these easy Crock Pot Cheesy Potatoes! A family favorite side dish that everyone will love.
Crock pot cheesy potatoes are a no fuss easy side dish made with tender potatoes and a simple homemade creamy cheesy base.
Everything cooks right in the slow cooker! We love this as a side dish for family dinners, cookouts, and especially the holidays.
It’s so easy to throw together and is always a crowd pleaser!
Why you’ll love this recipe
- Dump and go: this recipe uses frozen cubed hash brown potatoes, so no peeling and dicing required!
- Perfect for holidays: everything cooks right in the slow cooker, making this recipe perfect for an easy side dish for Easter, Christmas, Thanksgiving, or special occasions. No oven space required!
- Made with just 8 ingredients: no fancy ingredients required, and it all comes together in under 10 minutes!
Ingredients needed
- Frozen cubed hash brown potatoes: no prep work needed! This recipe uses frozen potatoes for convenience.
- Spices: salt, garlic powder, and onion powder.
- Butter: melted.
- Cream of mushroom soup: this adds a creamy texture and rich flavor to the potatoes.
- Sour cream: adds additional creaminess.
- Cheddar cheese: freshly grated is preferred as it melts better.
How to make crock pot cheesy potatoes
Step 1: Grease a 6 qt. slow cooker with cooking spray. Add all of the ingredients except 1 cup of the cheese to the slow cooker and stir to combine.
Step 2: Cook the slow cooker cheesy potatoes on high for 2 ½-3 hours, stirring halfway, until the potatoes are tender.
Step 3: Sprinkle on the remaining 1 cup of cheese and allow it to melt for the last 10-15 minutes.
Recipe Tip
Keep a close eye on the potatoes toward the end of the cooking time to prevent them from becoming mushy. Once they are fork tender, sprinkle the remaining cheese on top and cook until melted. Then they’re ready to serve!
Storing leftovers
Leftover cheesy potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat any leftovers in the microwave, or in the oven until heated through.
Joy’s Tips
- Watch your crock pot: some slow cookers can cook hotter or colder than others. Make sure you avoid mushy potatoes by checking for fork tender doneness.
- Stir once: Make sure the stir the potatoes halfway through to allow for even cooking.
- Top with cheese: Don’t forget to reserve some cheese for topping the potatoes with at the end.
More easy side dishes
Crock Pot Cheesy Potatoes
Ingredients
- 32 oz bag frozen cubed hash brown potatoes
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 4 tablespoons butter, melted
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 ½ cups freshly grated cheddar cheese, divided
Instructions
- Grease a 6 qt. slow cooker with cooking spray.
- Add the potatoes, cream of mushroom soup, sour cream, melted butter, onion powder, garlic powder, salt, and 1 1/2 cups of the cheddar cheese to the slow cooker.
- Cook on high for 2 ½-3 hours, stirring halfway, until the potatoes are tender. Keep a close eye on the potatoes toward the end of the cooking time to prevent them from becoming mushy.
- Sprinkle on the remaining 1 cup of cheese and melt for the last 10-15 minutes.
