Slow Cooker Cheesy Potatoes
These super simple 6-ingredient Slow Cooker Cheesy Potatoes are delicious, foolproof, and the ultimate comfort food side dish that everyone will love. With just 10 minutes, you can have this family favorite recipe prepped and ready to cook hassle-free.
Servings 8
Ingredients
- 1 package 28 oz. frozen shredded hash browns
- 1 can 10.5 oz. cream of chicken soup
- 1 cup milk
- ½ onion chopped (optional)
- 2 cups shredded cheddar jack cheese
- 8 ounces sour cream
- ½ teaspoon garlic salt
- ½ teaspoon paprika
Instructions
- Lightly spray the inside of a slow cooker with non-stick cooking spray.
- Add the frozen shredded hash browns to the slow cooker and spread them evenly.
- In a medium bowl, whisk together the cream of chicken soup, milk, sour cream, garlic salt, and paprika until smooth.
- Pour the mixture over the hash browns.
- Sprinkle the chopped onion over the top, if using.
- Add the shredded cheddar jack cheese and gently stir until everything is evenly combined.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway through if possible.
- Stir well before serving and keep warm on the WARM setting.
Notes
Storage:
Store leftover potatoes in an airtight container in the fridge for up to 4 days. Be sure to remove them from the slow cooker and cool completely.
To reheat, place potatoes in an oven-safe dish and warm at 350-degrees until hot and bubbly, and the cheese is melty, about 15 minutes. You can also microwave these potatoes if you're in a pinch.