Everyone has those recipes that are great for potlucks, and you use them time and time again. This is that recipe for me, and every time I take it somewhere new, people ask for the recipe. I mean, who doesn’t love cheesy potatoes? This recipe has an added bonus in that you put everything in the crock pot and then leave it alone for 8 hours. If you can leave it alone for that long. The smell is so enticing, it’s impossible to let the potatoes go without sampling. 
Whenever I make these, I only use name brand cheese. I used some off brand one time, and it just didn’t turn out the same. The cheese separated and got too dark. They still tasted fine, but I’d just recommend sticking with the good stuff here. Usually, I try to cook (and therefore, post) healthy recipes, but sometimes I just go for it. This is just one of those that isn’t healthy. I do use lite or fat free sour cream and low fat soup, but there’s no denying that this isn’t on anyone’s diet. It is what it is. Anything in moderation, right? That’s why you make them for a get together, so you don’t end up eating the whole vat of them yourself! FYI, I made a double batch when I was taking these pictures, so if it looks like a lot, it’s because it is.
Crock Pot Cheesy Potatoes
- 1/2 onion, diced
- 1 stick of butter (or margarine) (I usually cut this down to about 2/3 of a stick and it’s just fine)
- 8 oz. sour cream
- 1 can of cream of chicken soup
- 1 bag of shredded hash brown potatoes (usually 26 to 30 oz.)
- 2 cups of shredded sharp cheddar cheese
- salt and pepper to taste
Melt butter in microwave along with onion to soften onion. Once butter is melted, stir in sour cream and soup. In a very large bowl, mix together hash browns, cheese, and butter/sour cream/soup mix. (I do recommend doing this in a large bowl rather than right in the crock pot so you have more room to move it around, but if you want to do it right in the slow cooker, go ahead.) Pour into crock pot, season with salt and pepper, and cook on low for 8 hours or high for 4 hours.
I’d say one batch is enough for about 8-10 people. If you have more than that, you’re probably going to want to make a double batch because people, in my experience, love them.
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I made these and they are great! Have you ever doubled the recipe? I was just wondering if they turned out as well? Thanks!
Great! Yes, I’ve doubled these lots of times and they still turn out wonderfully! The only thing is it’s a little bit more tricky to stir everything together, so I use the biggest bowl I have and my biggest crock pot. Once you get them mixed up and in there, they’re good to go!
Is there a time difference when doubling the recipe?
Nope! Same cooking time.
I have used this recipe with tator tots and loved them!
I am going to double this for an upcoming party, I wonder if I could use 1 can cream of mushroom soup and 1 can cream of chicken soup??
This recipe doubles beautifully! I’ve always only used cream of chicken, but give it a try with one of each! I’m sure it’d still be good!
Do you thaw the hashbrowns or can you use them frozen?
I use them frozen. If you thawed them, you would want to cut the cooking time down a bit.
I never know what size crock pot to use. What is the size you use for this recipe?
Good question! A double batch takes a pretty big crock pot – I believe the one I use is 5 qt. A single batch fits in my smaller one, which I think is 4 qt. Of course you could put a single batch in a 5 qt. too. Hope this helps!
I make these all the time for parties. I leave out the onions and prefer to use cheddar cheese soup, but in a pinch I use the cream of chicken or cream of celery. I also add a half of a can of skim milk. There are never any leftovers!!
Any idea if the sour cream can be subbed with something else?
I’ve never tried anything else, but you could try equal amounts of cream cheese or Greek yogurt. Let me know how it goes!