Crockpot Cheesy Potatoes

 

Crockpot Cheesy Potatoes

Ingredients:

• 7–8 large potatoes, peeled and diced
• 1 (10.5 oz) can cream of chicken soup (or your favorite cream soup)
• ¼ cup (4 tablespoons) melted butter
• ½ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon dried parsley flakes
• ¼ cup chopped green onions (or regular onion)
• A pinch of cayenne pepper (optional, for a little kick)
• 1 cup shredded Mexican-style cheese (or any cheese you like)

Instructions:

1. Load the Crockpot:
   Add the diced potatoes to your crockpot.

2. Mix the Good Stuff:
   Pour in the cream of chicken soup, melted butter, sour cream, garlic powder, black pepper, salt, parsley, chopped onions, and cayenne pepper. Stir well to combine everything.

3. Get Cheesy:
   Add the shredded cheese and stir again so it’s all evenly mixed.

4. Slow Cook It:
   Cover and cook on LOW for 4 to 6 hours, until the potatoes are tender.
   Give it a stir every couple of hours so nothing sticks and everything cooks evenly.

5. Serve and Enjoy:
   Once the potatoes are soft and cheesy, give them a final stir.
   Garnish with more green onions or parsley if you like. Serve warm as a cozy side dish—or even as a main!

Prep Time: 10 minutes
Cook Time: 4–6 hours on LOW
Total Time: Up to 6 hours
Servings: 8