Crockpot Cheesy Potatoes

Crockpot cheesy potatoes are the best side dish for ham, they make a great side dish for steaks and these are a great hot side dish for grilled meat as well!

Be sure to check out other potato side dishes as well!

Crockpot Cheesy Potatoes Potato Side Dish

We are big cheesy potato fans at the Sorensen house. Potatoes go with everything, don’t they?!

They sure do! But, when I’m making hot meats that bake in the oven, like a ham or a meatloaf, I don’t always have room for a cheesy potatoes casserole, or potato side dishes like that in the oven, too.

And, at time meats have different cooking temperatures and such, so it’s so nice when you can make hot side dishes in the crock pot.

I love these crockpot cheesy potatoes for that reason. I first made them as a potato side dish for ham, but I have made this cheesy potato recipe for steaks, and it’s a perfect potato dish to go with hamburgers as well!

Why You’ll Love This

Another reason I love to make these potatoes in the crock pot is that it’s pretty much a dump and go side dish.

So easy in fact that everything goes in the slow cooker together, is stirred, the lid goes on and besides checking in on the crockpot cheesy hashbrowns every once in awhile, it’ll pretty much do its own thing. Gotta love that!

The biggest thing to keep in mind when you’re making crockpot cheesy hashbrowns is that you have to keep an eye on them because all crock pots and slow cookers cook differently, and some even have hot spots that might make your potatoes a little browned in spots.

But, atleast you’ll have extra room in the oven if you’re using your crockpot, right?!

When I make this crock pot cheesy potato recipe 99% of the time I’ll use my Ninja Slow Cooker.

Ingredients You Need

Here is everything you need to whip up this cheesy potato recipe.

30 oz. bag of frozen shredded hashbrowns, thawed

2 cans cream of chicken soup

8 oz. sour cream

4 T butter, melted

1½ cups cheese – shredded cheddar divided (I prefer sharp cheddar, any will do)

1 cup milk

½ cup diced yellow onion

You can also add 1 cup of milk (I left this out in the video I made, but I prefer it in – it’s totally a personal preference.) The photo at the top of this pot in the Ninja Crock Pot has milk.

The photos in the white crock pot do not have milk, if that helps you gauge what it will look like when finished.

I do want to point out that I have had several readers say that their potato recipe calls for only one can of cream of chicken soup, or cream of mushroom, or, or, or …. BUT I do have to admit that I think what makes these so very good is the second can of cream of chicken.

It’s just what sets it over the top.

Also, you can make your own cream of chicken soup rather than using the Campbell’s cream of soups.

I like Campbell’s and choose to use theirs, but to each their own. I think this hot potato dish is perfect this way.

How to Make Crockpot Cheesy Potatoes

To whip this cheesy potato recipe up you’ll want to follow these directions.

Right inside your crock pot, combine your thawed frozen potatoes (I know that’s a bit of an oxymoron, but it’s a bag of frozen hashbrowns, thawed in the refrigerator for 2- 6 hours), diced onions, sour cream, 1 cup of cheese and cream of chicken soup and stir.

If you watched the video and see the picture below, you’ll also see that I lay pads of butter on top of the hashbrown mixture. After making this time and time again, I prefer to melt the butter and then mix it in with the potato mixture rather than putting it on top of the dish. This is a classic example of “do as I say, and not what I do”. Ha!

You’re going to let this concoction cook on high for 2 hours in the crock pot to turn into the cheesy potato goodness that you’re missing as a side dish for grilled meats, or the perfect side dish for Easter ham. Pure amazingness, I tell ya!

When it’s done cooking, simply sprinkle with remaining 1/2 cup of cheese until that’s melted and enjoy.

OK, that’s really it. I seriously can’t even act like this crockpot cheesy potatoes is a tough side dish because it’s not.

It’s painfully easy.

Tips for the Best Results

Watch for hot spots.

All crock pots and slow cookers cook differently, and some even have hot spots that might make your potatoes a little browned in spots, so keep an eye on them as they cook.

Melt the butter first.

Rather than laying pads of butter on top of the hashbrown mixture, melt it and mix it in with the potato mixture for more even flavor throughout.

Don’t skip the second can of cream of chicken.

Some readers use just one can, or swap in cream of mushroom, but the second can of cream of chicken is what sets this recipe over the top.

Milk is optional.

Add 1 cup of milk if you like a creamier bake, or leave it out entirely, it’s totally a personal preference.

Variations to Try

Once you’ve made this cheesy potato recipe a time or two, have some fun with it.

Different cheese

Swap the sharp cheddar for a Colby jack or a pepper jack blend if you want a little more melt or a little kick.

Add bacon or ham

Stir in cooked crumbled bacon or diced leftover ham for a heartier, meatier side dish.

Crunchy topping

Sprinkle crushed cornflakes or French fried onions over the top during the last few minutes of cooking for some crunch against all that creamy cheese.

Swap the soup

Cream of mushroom soup works in place of one of the cans of cream of chicken if that’s what you have on hand.

Add garlic or green onion

A little minced garlic stirred in with the onion, or a sprinkle of sliced green onion on top before serving, adds a nice fresh bite.

What to Serve With Crockpot Cheesy Potatoes

If you’re on the hunt for crockpot cheesy hashbrowns, this is by far my number one choice. I hope you enjoy it as much as we do!

Recipes to serve with these crockpot cheesy potatoes:

Mississippi Pot Roast

Instant Pot Pot Roast

Crockpot Philly Cheesesteak

French Dip Sandwich

Crock Pot Carnitas

Dorito Chicken Casserole

Storage and Reheating

Refrigerator

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer

These potatoes can be frozen in a freezer-safe container for up to 2 months, though the texture is best fresh since dairy-based casseroles can turn a bit grainy after freezing.

Reheating

Warm leftovers in the oven at 350°F until heated through, or microwave in short intervals, stirring in between so the cheese melts evenly.

Frequently Asked Questions

Can I use fresh potatoes instead of hashbrowns?

You can shred fresh potatoes in a pinch, but frozen hashbrowns save you a step and give a more consistent texture. Just make sure they’re fully thawed before adding them to the crock pot.

Can I make this ahead of time?

Yes, you can stir everything together the night before and keep it covered in the fridge until you’re ready to cook. Just give it a stir before it goes into the crock pot.

Why does this recipe call for two cans of cream of chicken soup?

Some recipes only use one can, but the second can of cream of chicken is what makes these potatoes so creamy and rich. It’s a small change that makes a big difference.

Can I leave out the milk?

Absolutely, the milk is optional and comes down to personal preference. Leave it out for a slightly thicker, richer bake.

Can I make this cheesier?

Of course, feel free to add extra cheese into the mixture before cooking in addition to the cheese you sprinkle on top. Just know it may take an extra few minutes to fully melt.