Ingredients
Equipment
Method
Step-by-Step Instructions
- Peel and dice the Russet or Yukon Gold potatoes into even 1-inch cubes. Place into the crockpot.
- In a mixing bowl, combine cream of chicken soup, sour cream, melted butter, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Pour cheese mixture over the potatoes in the slow cooker and stir to coat evenly.
- Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours until potatoes are tender and sauce bubbles.
- In the last 10-15 minutes of cooking, sprinkle remaining cheddar cheese on top and cover to melt.
- Once cooked, stir gently and serve warm, garnished with chives or green onions.
Nutrition
Notes
For best results, cut potatoes into even sizes and use frozen hash browns to save time. Customize the dish with add-ins like cooked bacon or shredded chicken if desired.
