Slow Cooker Cheesy Potatoes, by Beverly Hicks Burch

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Well, schizophrenic Mother Nature is beginning to finally show us some signs of spring – and then whiplash us back and says, “No, no, no you naughty boys and girls. A little more frozen time for you!” Even so, we’re thinking comfort food, potatoes, cheese – Slow Cooker Cheesy Potatoes!

This weather whiplash can’t stop us from thinking about warm weather foods just around the corner. Around here that usually means the Grillmaster, AKA Tall & Handsome, gets busy using his skills. I love a man who can cook, especially if I’m married to him.

So, when he grills, my quest is to find a side dish or two. Today’s recipe, Slow Cooker Cheesy Potatoes fits the job to a “T”. Bonus points are award for: easy, slow cooker recipe, good for cold and warm weather meals. Inspired by a Taste of Home recipe, I’ve lightened and tried to add a healthier factor in several areas.

Maybe it’s my Irish ancestry, but I love potatoes – white, gold and sweet (yams). Slow Cooker Cheesy Potatoes is an easy and convenient way to use potatoes. 

Slow Cooker Cheesy Potatoes

1 can Healthy Request Campbell’s Cream of Chicken Soup

1 cup (8 ounces) low fat sour cream

1 small sweet onion, chopped

1/4 cup butter, melted

1/2 – 3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 32 ounce package frozen cubed hash brown potatoes, thawed

2 cups shredded cheddar cheese

1. In the slow cooker combine the first six ingredients.

2. Next, stir in the hash browns and 1 – 1/2 cups of the grated cheese. Set aside the remaining cheese.

3. Cook on low for 4 – 5 hour until potatoes are tender.

4. Remove lid and sprinkle remaining cheese on top of the potatoes for the last 5 minutes of cooking.


Cheesy Crock Pot Potatoes

© 2015 Beverly Hicks Burch All Rights Reserved.

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