Creamy, cheesy slow cooker potatoes made with just four simple ingredients for the ultimate comforting side dish.
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Calories: 420kcal
Equipment
- Slow Cooker
- Mixing Bowl
- Knife or mandoline slicer
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 cups shredded cheddar cheese
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon black pepper (optional)
Instructions
- Lightly grease the inside of the slow cooker with nonstick spray or butter.
- In a bowl, mix together the cream of chicken soup and sour cream until smooth. Stir in salt and pepper if using.
- Layer half of the sliced potatoes evenly in the bottom of the slow cooker.
- Spread half of the creamy mixture over the potatoes and sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining potatoes, sauce, and cheese.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until potatoes are tender and sauce is bubbly.
- Let rest on WARM for 10–15 minutes before serving to allow the sauce to thicken.
Notes
For a vegetarian version, use cream of mushroom soup. Add garlic powder, onion powder, or cooked bacon for extra flavor. Let rest before serving to thicken sauce.
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 720mg | Potassium: 900mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 10mg