→ LET'S MAKE IT! ♥
1. Prepare the slow cooker.
Lightly grease the inside of a 5–6-quart slow cooker to help prevent sticking.
2. Make the creamy sauce.
In a large bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, and black pepper.
Stir until the mixture is smooth and creamy.
3. Add the potatoes and onion.
Add the frozen diced potatoes and finely diced onion to the bowl.
Gently fold everything together until the potatoes are evenly coated.
4. Stir in the cheese.
Add about 1½ cups of shredded cheddar cheese.
Mix gently to distribute the cheese throughout the potato mixture.
5. Transfer to the Crockpot.
Spoon the mixture into the prepared slow cooker and spread it into an even layer.
Sprinkle the remaining ½ cup of cheddar over the top.
6. Cook until tender and bubbly.
Cover and cook on LOW for approximately 4–5 hours or on HIGH for 2–3 hours.
Cooking times vary by slow cooker, so check the potatoes toward the end. They should be tender throughout, and the mixture should be hot and bubbling.
Avoid lifting the lid frequently, as this releases heat and can extend the cooking time.
7. Finish and serve.
Once the potatoes are tender, sprinkle with fresh parsley if desired.
Let the dish rest for about 5 minutes, then serve warm with a large spoon.
Enjoy every creamy, cheesy bite! ♥
✧ LITTLE SECRETS FOR THE BEST KENTUCKY POTATOES
✓ Keep the potatoes frozen when mixing. There's no need to thaw them first when using frozen diced potatoes.
✓ Shred your own cheese. Freshly shredded cheddar often melts more smoothly than pre-shredded cheese.
✓ Don't add too much salt at first. Condensed soup and cheddar already contribute plenty of seasoning.
✓ Avoid overcooking. Check the potatoes near the end so they stay tender rather than turning mushy.
✓ Want extra flavor? Add a pinch of smoked paprika or a little onion powder.
✓ Prefer a golden top? Transfer the cooked potatoes to an oven-safe dish, sprinkle with extra cheese, and broil briefly until golden. Use an oven-safe dish and supervise closely.
❀ WHAT TO SERVE WITH THEM
These creamy potatoes pair beautifully with:
✓ Roasted chicken
✓ Grilled steak
✓ Baked ham
✓ Roasted green beans
✓ Steamed broccoli
✓ A crisp garden salad
♥ EASY WAYS TO MAKE THEM YOUR OWN
✓ Extra cheesy: Mix in Monterey Jack or mozzarella with the cheddar.
✓ Add vegetables: Fold in cooked broccoli or sautéed mushrooms.
✓ Herb flavor: Add fresh thyme or chopped parsley.
✓ A little crunch: Sprinkle crushed buttery crackers over the potatoes during the final 20–30 minutes, if desired.
✓ More savory flavor: Add a little sautéed onion and garlic.
✓ Lighter option: Use reduced-fat sour cream, knowing the sauce may be slightly less rich.
♥ MAKE-AHEAD & STORAGE TIPS
Prepare ahead: Mix the sauce and dice the onion the day before. Refrigerate them separately, then combine with the frozen potatoes shortly before cooking.
Refrigerate: Store leftovers in a shallow airtight container within 2 hours of cooking. Keep refrigerated for 3–4 days.
Reheat: Warm individual portions in the microwave, stirring as needed, or reheat covered in a 325°F (165°C) oven until hot throughout.
Freeze: Freezing is possible, but the creamy sauce may separate slightly and the potatoes may soften after thawing. For the best texture, enjoy them freshly prepared or refrigerated.
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✦ TELL ME IN THE COMMENTS!
Are you a fan of creamy, cheesy potatoes? ♥
Would you make these with extra cheddar, or add a buttery cracker topping for a little crunch?
Save this easy Crockpot recipe for your next family gathering, and share it with someone who loves comforting homemade food!
Thank you for spending a little time with us today. ❤️
✍️ Written with care by BASSMA EL-HAZIBI
