Slow Cooker 4-Ingredient Cheesy Potatoes are creamy, cheesy, and incredibly easy to make with minimal prep.
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Calories: 320kcal
Equipment
- Slow Cooker
- mixing spoon
Ingredients
- 32 oz frozen shredded hash brown potatoes
- 10.5 oz cream of chicken soup
- 2 cups shredded cheddar cheese
- 8 oz sour cream
Instructions
- Add frozen hash browns, cream of chicken soup, shredded cheddar cheese, and sour cream to the slow cooker.
- Stir until all ingredients are evenly combined.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, stirring occasionally.
- Serve hot as a side dish. Garnish with green onions or extra cheese if desired.
Notes
Use frozen hash browns straight from the freezer for best texture. Stir once or twice during cooking for even cheesiness.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 680mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 8mg