Crockpot Cheesy Potatoes
Ingredients
The potatoes
-
3
pounds
russet potatoes, peeled and diced
-
1
onion
diced
The sauce
-
10 ¾
ounces
cream of chicken soup
-
1
cup
sour cream
-
1
teaspoon
garlic powder
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
The cheese
-
2 ½
cups
shredded cheddar cheese, divided
For greasing
-
as needed
cooking spray or butter
Instructions
- Coat the crockpot with cooking spray or melted butter.
- Add the diced potatoes and onion to the slow cooker and stir to combine.
- In a large bowl, whisk together the cream of chicken soup, sour cream, garlic powder, salt, and pepper.
- Pour the mixture over the potatoes and stir to combine.
- Add 1 ½ cups of the shredded cheese and stir to combine.
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the potatoes are fork tender.
- Top with the remaining 1 cup of cheese and cover until the cheese melts.
- Serve immediately.
Nutrition Facts (estimated)
Servings
12
Calories
251
Total fat
13g
Total carbohydrates
25g
Total protein
9g
Sodium
538mg
Cholesterol
37mg
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