A crockpot cheesy potatoes recipe is a must-have for easy gatherings and holidays. Simply add the ingredients to the slow cooker and let them cook on low for 3–4 hours for a creamy, cheesy side dish everyone will love.
Raised in Wisconsin, many of us grew up with cheesy potatoes at every family event. They’re beloved for good reason: they’re comforting, crowd-pleasing, and require minimal hands-on work. This version uses just five main ingredients and frozen hash browns so you don’t need to shred fresh potatoes.
Our version is extra cheesy and full-flavored. A small amount of Lawry’s seasoning brings a balanced savory note to the dish.
What You Need for Crockpot Cheesy Potatoes
- Frozen hash browns – using frozen shredded potatoes keeps this quick and simple.
- Cream cheese – adds creaminess and a slight tang.
- Shredded cheddar cheese – the main cheese here; use sharp, mild, white, or yellow cheddar to suit your taste.
- Lawry’s seasoning salt – a little goes a long way to boost flavor.
- Chicken broth – thins the mixture slightly so the potatoes become saucy and creamy.
Cheese Variations
If you want to experiment with cheeses, swap the cheddar for one of these options. For best melting and texture, grate a block of cheese rather than using pre-shredded, which often contains anti-caking agents that affect melt.
- White cheddar
- Colby Jack
- Gouda
FAQ
They’re done when the cheese is melted and the potatoes are soft and creamy. If the mixture seems too thick or the cheese isn’t smoothing out, add a little more broth and continue cooking until you reach the desired consistency.
Shredded frozen hash browns will soften much faster than whole baked potatoes. For hash browns expect about 3–4 hours on low. Whole baked potatoes can take 4–6 hours on high.
Yes. Raw potatoes cook very well in a slow cooker and become tender and evenly cooked when given enough time.
If they remain hard, they simply need more time. Adding a small amount of water or broth to the bottom and covering the slow cooker can help speed up the softening process.
Storage
Store leftover cheesy potatoes in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove or in the oven, adding a splash of broth if needed to restore creaminess.
More of our Favorite…
Cheesy Potato Recipes
- Cheesy Hashbrown Potatoes
- Cheesy Mashed Potatoes
- Duchess Potatoes
- Scalloped Potatoes
- Ham and Scalloped Potatoes
Serving Suggestions
This dish is ideal for serving a crowd or freeing up oven space. Pair the cheesy potatoes with roasted or stuffed chicken, pork chops, or a stuffed turkey breast for a comforting meal.
If you have leftovers, try turning them into potato pancakes for a tasty reuse.
Crockpot Cheesy Potatoes
Ingredients
- 2 lbs. frozen hashbrowns
- 1.25 cups chicken broth
- 4 oz. cream cheese
- 3 cups shredded cheddar cheese
- 2 teaspoons Lawry’s seasoning salt
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
-
Spray the slow cooker with non-stick cooking spray.
-
Add all ingredients to the slow cooker and stir until well combined.
-
Cook on low for 3–4 hours, stirring every 30 minutes to help the cheese melt evenly.
-
The potatoes are ready when the shredded potatoes are tender and the mixture is creamy and cheesy. If after 3 hours they are still firm, add 1/4 cup additional broth and cook 20 more minutes.
-
When finished, turn off the slow cooker and serve warm.
Nutrition
Carbohydrates: 19 g,
Protein: 11 g,
Fat: 15 g,
Fiber: 2 g,
Sugar: 0 g
Nutrition information is an approximation.
Love this? Leave a comment below!
Share your results on social media with the hashtag #cheeseknees — we love to see your creations.