Creamy Cheddar Slow Cooker Potatoes

These Crockpot Cheesy Potatoes come together with just a few simple ingredients and almost no hands-on prep. Dump frozen diced potatoes into a slow cooker, add creamy ingredients and cheese, stir, and let the crock pot do the work. This comforting side — often called Funeral Potatoes — is reliably creamy and crowd-pleasing, perfect for potlucks, busy weeknights, or when you need a no-fuss dish that always delivers.

In the South and many other home kitchens there are go-to dump-and-go recipes for hectic days. I tested this version repeatedly to make sure it remains creamy, not dry or grainy, and not overly mushy. It travels well to gatherings, and with the right timing it earns compliments every time.

Ingredients For Crock Pot Cheesy Potatoes

Below is a concise overview of the ingredients used. For full measurements and instructions, see the recipe card at the end.

• Frozen diced potatoes: 32 ounces (about four cups). You can use frozen diced or hash brown potatoes. If you prefer fresh, Russet or Idaho potatoes work well.
• Cream of chicken soup: A 10.5-ounce can is traditional. Cream of mushroom is a fine substitute. For a gluten-free option, use a homemade cream-style soup (recipe included below).
• Sour cream: 3/4 cup helps create a rich, creamy texture and keeps the potatoes from drying out. Use full-fat, reduced-fat, or dairy-free sour cream as needed.
• Butter: 2 tablespoons, cubed or in small pieces to distribute as it melts.
• Spices: Garlic salt, garlic powder, onion powder (1 teaspoon each), and 1/2 teaspoon black pepper.
• Cheese: 2 cups shredded cheddar (sharp preferred); divide into half for stirring and half for topping.
• Bacon: 1 cup cooked and chopped; fresh-cooked bacon has the best flavor compared with bagged bacon bits.

How to Make Crockpot Cheesy Potatoes

1. Prepare a 4–6 quart slow cooker by spraying with cooking spray or lining it to simplify cleanup.
2. Add the frozen diced potatoes to the slow cooker base.
3. Top the potatoes with the cream of chicken soup (or homemade substitute), sour cream, butter, all spices, and half of the shredded cheese. Stir gently to combine.
4. Cook on low for 6 hours, stirring once during the cook time. Alternatively, cook on high for about 2–3 hours, stirring once. Slow cooker temperatures vary, so check for tenderness earlier if your cooker runs hot.
5. Just before serving, stir in half of the cooked, chopped bacon. Sprinkle the remaining cheese and bacon on top.
6. Place the lid on the slow cooker for 5 minutes to melt the cheese, then serve immediately.

Cheesy Potatoes Crock Pot Tips

Garnish with chopped green onions for a fresh pop of color and flavor. For the best texture and taste, cook and chop your own bacon rather than using prepackaged bits. If you want easier cleanup, use a disposable slow cooker liner — it makes transferring leftovers simple.

For an extra flavor boost, sprinkle a bit of ranch seasoning into the mixture before cooking or add a handful of diced green chiles for mild heat and brightness.

What to Serve With Cheesy Crockpot Potatoes

This dish is a hearty side that pairs well with a wide variety of main dishes. It complements roast chicken, pork tenderloin, ribs, stuffed chicken, and many crockpot mains. It’s kid-friendly and fills out any meal, especially at potlucks or family dinners.

Storing and Reheating Slow Cooker Cheesy Potatoes

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave in 30-second intervals, stirring between increments until heated through. You can also freeze leftovers once cooled: transfer to a freezer-safe container and freeze for up to three months. Thaw in the refrigerator before reheating, and stir well while warming to restore creaminess.