Absolutely! Here’s a recipe for making Crockpot Cheesy Potatoes that are creamy, cheesy, and perfect for gatherings or a comforting meal.
Crockpot Cheesy Potatoes — Detailed Recipe
Ingredients:
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4 cups frozen shredded hash brown potatoes (about 1 standard 20 oz bag)
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1 can (10.5 oz) cream of chicken soup (you can substitute with cream of mushroom or cream of celery for different flavor)
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2 cups shredded sharp cheddar cheese (divided: 1.5 cups for mix, 0.5 cup for topping)
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1 cup sour cream (full-fat gives best creaminess)
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1/2 cup finely chopped onion (optional, but adds nice flavor)
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1/2 cup (1 stick) unsalted butter, melted
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1 teaspoon garlic powder (optional, for a flavor boost)
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Salt and freshly ground black pepper, to taste
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1 cup cooked and crumbled bacon (optional, adds a smoky crunch)
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Fresh chopped chives or parsley for garnish (optional)
Equipment:
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4-6 quart slow cooker (crockpot)
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Mixing bowl
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Spoon or spatula
Instructions:
Step 1: Prep Ingredients
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Thaw the frozen hash browns slightly if you can — this helps them cook evenly.
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Chop the onion finely.
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Cook bacon until crisp, then crumble (if using).
Step 2: Combine the Mixture
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In a large mixing bowl, add the hash browns.
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Add the cream of chicken soup, sour cream, melted butter, and 1.5 cups shredded cheddar cheese.
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Add the chopped onion and garlic powder if using.
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Season with salt and pepper (start with ½ teaspoon salt and ¼ teaspoon pepper — you can adjust later).
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Stir everything gently but thoroughly until well combined. Make sure the cheese and soup are evenly distributed.
Step 3: Prepare the Crockpot
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Lightly spray the inside of the crockpot with non-stick cooking spray or rub with a bit of butter to prevent sticking.
Step 4: Cook
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Pour the potato mixture into the crockpot and spread it out evenly.
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Cover with the lid and set the crockpot to LOW heat.
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Cook for 4 to 5 hours, stirring once halfway through (around 2-3 hours) to help distribute heat and prevent sticking.
Step 5: Add Toppings
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About 30 minutes before serving, sprinkle the remaining ½ cup cheddar cheese evenly on top.
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Sprinkle cooked bacon over the cheese if you like.
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Re-cover and let it cook for the remaining 30 minutes, until the cheese is melted and bubbly.
Step 6: Serve
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Once done, give the potatoes a gentle stir to mix in the melted cheese and bacon.
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Taste and add more salt or pepper if needed.
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Garnish with fresh chopped chives or parsley for color and extra flavor.
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Serve warm as a hearty side dish or comfort food.
Tips:
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For a vegetarian version, swap the cream of chicken soup for cream of mushroom and skip the bacon.
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If you want it creamier, add an extra ½ cup of sour cream or some cream cheese.
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You can add diced jalapeños or a dash of hot sauce if you want a spicy kick.
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Leftovers keep well and can be reheated in the microwave or oven.