Crockpot Cheesy Potatoes

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Crockpot cheesy potatoes are a tasty and easy side dish you can make with little effort. This recipe takes just 5 minutes to prep and 3 hours to cook, yielding 8 servings of creamy, cheesy goodness. You’ll love how simple it is to throw together frozen potatoes, cream of chicken soup, sour cream, and spices in your slow cooker.

The magic happens as the potatoes cook low and slow, soaking up all the flavors. Near the end, you’ll stir in bacon and top with more cheese for an extra special finish. It’s perfect for busy weeknights or potlucks when you need a crowd-pleasing dish that practically makes itself.

Exact Ingredients List

Here’s what you’ll need to make these yummy crockpot cheesy potatoes:

• 32 ounces frozen diced potatoes
• 1 can (10.5 ounces) cream of chicken soup
• 3/4 cup sour cream
• 2 tablespoons butter, cut into small cubes
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 2 cups shredded cheese, divided
• 1 cup cooked bacon, chopped

These simple ingredients come together to make a cheesy, comforting dish. You probably have most of them in your kitchen already!

The frozen potatoes are the star. They make this recipe super easy. No peeling or chopping needed!

You’ll use half the cheese while cooking and save the rest for topping. Same goes for the bacon – half goes in, half on top.

Don’t forget to spray your slow cooker before you start. It’ll make cleanup much easier later.

Instructions

Spray your 4-6 quart slow cooker with cooking spray. This keeps the potatoes from sticking.

Add the frozen diced potatoes to the bottom of the pot. Pour in the cream of chicken soup, sour cream, and cubed butter. Sprinkle on the garlic salt, garlic powder, onion powder, and pepper. Add half of the shredded cheese.

Mix everything together gently. Cook on low for 6 hours or on high for 3 hours. Stir at least once during cooking.

When the potatoes are done, stir in half of the cooked bacon. Top with the rest of the cheese and bacon. Put the lid back on for 5 minutes to melt the cheese.

Your cheesy potatoes are ready to serve! They’re creamy, bacon-y, and oh so good. Enjoy them as a side dish or even as a main meal.

Possible Substitutes List

You can easily switch up this tasty crockpot cheesy potatoes recipe with a few simple swaps. Try these ideas:

• Instead of frozen diced potatoes, use fresh cubed potatoes or shredded hash browns.
• Swap cream of chicken soup for cream of celery or cream of mushroom.
• Replace sour cream with plain Greek yogurt for a tangier taste.
• Use different cheese blends like cheddar-jack or a Mexican blend.

For a meatless version, skip the bacon or use vegetarian bacon bits. To make it gluten-free, pick a gluten-free cream soup.

Want to add veggies? Toss in some diced onions, bell peppers, or broccoli florets. For extra flavor, sprinkle in some ranch seasoning mix or taco seasoning.

You can also try these protein options:

• Diced ham
• Shredded chicken
• Ground beef
• Sliced sausage

Remember, cooking times may change if you use fresh potatoes or add extra ingredients. Keep an eye on your dish and adjust as needed.

How To Make It Diabetes-Friendly

To make this dish more diabetes-friendly, you can make a few simple swaps. Use cauliflower instead of potatoes to lower the carb count. Chop a large head of cauliflower into small pieces to mimic diced potatoes.

Replace the cream of chicken soup with a mix of chicken broth and Greek yogurt. This cuts down on sodium and adds protein. Use 1 cup broth and 1/2 cup yogurt.

Pick low-fat versions of sour cream and cheese to reduce saturated fat. You can also use less cheese – try 1 cup instead of 2.

Skip the bacon or use turkey bacon for a leaner option. If using regular bacon, limit it to 1/2 cup.

Keep the spices the same for flavor. You may want to add extra garlic powder or herbs to boost taste without calories.

Cook as directed in the original recipe. The cauliflower may cook faster than potatoes, so check it after 2 hours on low.

These changes make a dish with fewer carbs and calories while keeping the creamy, cheesy taste you love. You can enjoy it as a side or light main dish as part of a balanced meal plan.

Tips, Tricks & Storing

For extra crispy potatoes, remove the lid during the last 30 minutes of cooking. This helps excess moisture evaporate.

You can make this dish ahead of time. Just reheat it in the microwave or back in the crockpot on low.

Try different cheese blends for variety. Cheddar, Colby jack, or pepper jack all work great.

Store leftovers in an airtight container in the fridge for up to 3 days.

To freeze, cool completely and place in freezer bags. Squeeze out excess air. Freeze for up to 3 months.

When reheating frozen potatoes, thaw overnight in the fridge first. Then warm in the oven at 350°F for about 30 minutes.

For a vegetarian version, use cream of celery soup instead of cream of chicken.

Add diced onions or bell peppers for extra flavor and nutrition.

Sprinkle some chopped fresh herbs like chives or parsley on top before serving for a pop of color and freshness.