Slow Cooker Cheesy Potatoes – the ultimate comfort food that cooks up easily in the slow cooker for a creamy, cheesy side dish, or simple breakfast meal!
If there’s one thing that’s reassuring or comforting, it’s food. I think you would agree with me, honestly – who doesn’t love food?
Potatoes are just one of those ultimate comforts …. bake them, fry them, skin and boil them and mash them into creamy mashed potatoes…. no matter what way you choose to eat them, they are delicious inside and out.
Not to mention, cost effective when you have a gang of kids. 😉
These slow cooker cheesy potatoes are the perfect breakfast meal – allow the crock pot to cook overnight while you sleep. Or, whip gather the ingredients mid-morning and let the slow cooker cook them all afternoon so you can enjoy them for dinner as a side to your favorite Overnight Beef Brisket recipe.
However you plan on enjoying them, all I can say is that you’ll be in your own corner of heaven!
Slow Cooker Cheesy Potatoes
These potatoes come together quite easily with just a few simple ingredients, many of which are pantry staples:
- bagged hash brown potatoes
- cream of chicken soup
- diced tomatoes
- shredded cheese
- salt and pepper
- creamy sour cream – yum!
Mix them all up, toss in your favorite crock pot and get busy around the house. Before you know it, you’ll smell these potatoes cooking up.
Other Casserole Recipes:
- King Ranch Chicken Casserole (+ Video)
- Arnie Mac Cheesy Pasta
- Jalapeño Cheddar Cornbread Casserole
- Cheeseburger Casserole
- Slow Cooker Ravioli Lasagna
Did you try this recipe?
If you did, please take a minute to rate the recipe and let me know how it turned out for you!
Slow Cooker Cheesy Potatoes
Ingredients
- 1 lb fully cooked, smoked sausage sliced and seared
- 16 oz sour cream
- 1 can cream of chicken soup 10 3/4 oz
- 14.5 oz diced tomatoes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 30 oz bag frozen hash brown potatoes thawed
- 2 C mild cheddar cheese shredded
- chopped fresh chives
Instructions
- Lightly spray a 6-quart slow cooker with non-stick cooking oil.
- In large bowl, mix together cream of chicken soup and sour cream. Then add tomatoes, 1 cup cheese, cooked sausage, salt, pepper, and potatoes. Gently stir ingredients together.
- Cover and cook on Low heat for 5-6 hours, or high heat setting 3 to 4 hours. After you reach halfway cooking time, pick up insert and turn 180 degrees. This will ensure even cooking time on all sides. We want a nice golden brown color around the whole edge.
- Once almost done, add remaining cheese on top. Cover and cook until cheese has melted, about 15-20 minutes.
