Slow Cooker Cheesy Potatoes Recipe

You could count on our Mom’s Cheesy Potatoes to make an appearance at every Sunday dinner when we were growing up. This is her same recipe, just adapted for the slow cooker to make the best Crockpot Cheesy Potatoes!

crockpot cheesy potatoes in serving bowl

When we were growing up, Sunday dinners were always the best dinners at our house . . . mom wouldn’t hold anything back!

We always had a delicious roast or chicken served with hot rolls, a jello salad, and side dishes galore. It was always my favorite meal of the week!

One of my favorite side dishes was my mom’s cheese potatoes – the ingredients were simple and they are so easy to throw together, but that cheesy goodness is just so good.

I adapted her recipe for the slow cooker and it was a smashing success! Both ways are delicious . . . you just can’t go wrong with cheese and potatoes!

How to cook potatoes in the slow cooker

The prep time for this recipe is only a couple of minutes – it’s one of those dump-and-go recipes that is perfect for when you are in a hurry.

Before starting any recipe in a slow cooker, I always recommend that you spray the inside of the slow cooker with non-stick cooking spray.

If you don’t, it is very likely that the cheese will burn to the sides and I promise that this one simple step of using non-stick cooking spray will make clean-up so much easier!

You could even use a slow cooker liner for this recipe.

No mixing bowls are needed for this dish- you are going to do all the mixing inside of the slow cooker!

Add all the ingredients, give it a stir, and let the slow cooker do it’s magic all day while you are running around and getting things done!

Related Article: Side dishes can be SO easy in the slow cooker! You’ll love our Slow Cooker Macaroni and Cheese!

Frozen hashbrowns vs. fresh potatoes

I tried this recipe with fresh potatoes, but I preferred the texture and final product of frozen hashbrowns more.

Frozen potatoes are actually already cooked a little bit, which cuts WAY down on the cooking time (4 hours on low vs. using fresh potatoes and having to cook for 8 hours on low).

However, if you are looking for a great slow cooker cheesy potato recipe that uses fresh potatoes, check out our Slow Cooker Scalloped Potatoes.

Other Delicious Potato Recipes

Serves: 6

Slow Cooker Cheesy Potatoes

Our favorite potato side dish just got easier- now you can make it in the slow cooker!

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

Save RecipeSave Recipe


  • 1 (28-32 oz) bag frozen hashbrowns
  • 1 (10.75 oz) can cream of chicken soup (I used 98% fat free)
  • 1 cup sour cream (I used light)
  • 1 1/2 cups sharp cheddar cheese
  • 2 tablespoons butter, melted
  • 2 tablespoons diced onion
  • 1/2 cup sharp cheddar cheese (optional topping)
  • green onions, sliced (optional topping)


  1. Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
  2. Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.



1946 cal


124 g


140 g


76 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

32 Responses to “Slow Cooker Cheesy Potatoes Recipe”

  1. Angie Boldt
    Wondering if you've ever tried using fresh potatoes? Normally I'm all for frozen, but I have a bag that I need to use up, and my mother-in-law requested that I bring cheesy potatoes for our Christmas dinner tomorrow:) I'm thinking I'll just cube them small and reduce the cooking time just a smidge, but I thought it could be worth asking!
  2. This was terrific!!! Spraying the slow cooker insert is very important or the cheese will burn and stick to the side. I found it easier to combine all ingredients in a large bowl first and then transferring the mixture to the slow cooker. I added 2 teaspoons of freshly cracked black pepper.
  3. April
    I followed the directions except I had thawed the hash browns as I was originally going to bake it. It didn’t turn out and I’m wondering if it was because I thawed the hash browns or because I used light sour cream. I’ll definitely try again but am sad because my family and I were really looking forward to having this as a side with our dinner.

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