Crockpot Cheesy Potatoes Recipe

These crockpot cheesy potatoes are my go-to for potlucks, holidays, and busy family dinners. They take just 10 minutes to throw together with 6 simple ingredients, come out creamy every time, and the slow cooker does the rest — no oven space needed!

This recipe was created as I really wanted to make my easy cheesy potato casserole recipe for a family dinner but I was out of oven space with everything else I was making.

That’s when I thought of my crock pot. So I gave it a try and was amazed by the results.  This crock pot cheesy potatoes recipe tasted just like the one made in the oven.

My family loved this recipe and I hope you do too.  This recipe is perfect to make your the summer holidays and barbecue.  You can enjoy a delicious cheesy potato casserole without heating up your kitchen! You might also like Au Gratin Potatoes Crock Pot Recipe.

Why You’ll Love This Recipe

• Just 6 ingredients and 10 minutes of prep
• Frees up your oven for holidays and potlucks
• Can be made ahead and frozen
• A tested crowd-pleaser with over 650 five-star ratings

Cheesy Potatoes or Slow Cooker Funeral Potatoes? 

I have heard this recipe called both of these before.  Essentially this is a cheesy potato casserole but I believe people started calling them funeral potatoes but it’s the perfect pot luck dish because everyone loves them.

Ingredients:

• Frozen Hash Brown Potatoes – Either shredded or diced works, but I used shredded for this recipe. No peeling or chopping needed, which makes this an easy dump-and-go side.
• Cream of Chicken Soup – Creates the creamy base. Cream of celery or cream of mushroom soup both work well as substitutes.
• Milk – Thins the soup mixture so it coats the potatoes evenly. No milk on hand? Swap in the same amount of evaporated milk.
• Onion – Adds a little savory flavor throughout. This is optional if you’d rather leave it out.
• Shredded Cheddar Cheese – Adds that classic cheesy flavor, and holding some back for the top is what gives you that melty, gooey crust.
• Sour Cream – Keeps the potatoes creamy and helps prevent them from drying out in the slow cooker. Plain Greek yogurt works as a swap if you want it tangier.

Substitutions I’ve Tested:

• No milk on hand? Swap in the same amount of evaporated milk.
• Want it tangier? Plain Greek yogurt works in place of the sour cream.
• Using fresh potatoes instead of frozen hash browns? Peel and dice 4-5 russet potatoes (depending on size) in place of the frozen hash browns.

How to make crockpot cheesy potatoes: 

Step 1: Spray the inside of a 6 quart crock pot with nonstick spray. This makes clean up easy and makes serving these cheesy potatoes even easier.

Step 2: Take your frozen hash browns and break them up while still in the bag. This is easier to do while they’re in the bag and helps them cook more thoroughly once they’re added to the slow cooker.

Step 3: In a medium size mixing bowl, whisk together the cream of chicken soup, milk, and sour cream.

Step 4: Stir in the hash browns, onions, and 1 cup of the cheese. Use a large spoon instead of a whisk so the hash browns don’t turn to mush when mixing them in.

Step 5: Pour the mixture into the crock pot and top with the remaining cheese. This is what gives the casserole that nice cheesy top, so don’t skip this step! If you’re worried about it being too cheesy, use just ½ cup of cheese to top the casserole.

Step 6: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until a fork slides easily into the potatoes and the mixture is bubbling around the edges.

Step 7: Serve with a large spoon and enjoy!

Variations

• I usually use frozen hash browns for this recipe since they’re convenient and inexpensive, but fresh potatoes work too if you prefer (see substitutions above for how much to use).
• Want to turn this into a complete meal? Stir in cooked shredded chicken, browned ground beef, or browned sausage. I’ve done this a few times and it always turns out great.
• Stirring in diced green chilis or peppers adds a delicious spicy kick.
• Some readers like to stir in ½ teaspoon garlic powder or onion powder for a little extra flavor, but this recipe is delicious and tested as-is without any added seasoning.

Make Ahead & Freezer Instructions

How to Make Ahead:

Mix everything except the final layer of cheese up to a day ahead and store covered in the fridge. When ready to cook, stir well and add straight to the crock pot.

How To Freeze:

Combine all ingredients except the last cup of cheese in a freezer bag or container and freeze for up to 3 months. Thaw overnight in the fridge, then add to the crock pot and cook as directed, topping with the reserved cheese at the end.

Potluck Timing Plan:

Need this ready for an early morning potluck or church breakfast?

Assemble the casserole in the crock pot the night before (don’t turn it on), cover, and refrigerate overnight. In the morning, set it to cook on high right before you head out the door. I don’t recommend holding it on “keep warm” for more than 2 hours, since it can dry out — plan your cook time so it finishes close to when you’re serving it.

Frequently Asked Questions

More easy Potato Recipes to Try:

• Easy Stovetop Scalloped Potatoes
• Easy Cheesy Potato Casserole Recipe
• Instant Pot Twice Baked Potatoes Casserole
• Easy Twice Baked Potatoes
• Rosemary Roasted Potatoes
• Air Fryer Baked Potatoes

Try these Crock Pot Side Dish Recipes:

• Black Eyed Peas in the Crock Pot
• Crockpot Applesauce
• Sweet Glazed Carrots in the crock pot
• How to Make Refried Beans in the Crock Pot
• Find more easy Crockpot Side Dishes