Crockpot Cheesy Potatoes (also known as funeral potatoes) are the perfect side dish for any meal! They are easy enough for a weeknight family meal but delicious enough for a special occasion. The slow cooker does all the work in this recipe - just add your ingredients and let it work its magic.
Are you looking for an easy side dish to make for your next family gathering? Well, look no further than slow cooker cheesy potatoes! They are super easy to make and perfect for family dinners and potlucks.
This cheesy potatoes side dish works well as a side for Easter, Thanksgiving, or Christmas with my Air Fryer Turkey Breast, Ninja Foodi Grill Turkey Breast, Slow Roasted Beef Tenderloin, and Blackstone Steak. Or serve them on a Tuesday night alongside Air Fryer Meatloaf.
Reader review
"These potatoes are so easy and soooo good! I was surprised how good they tasted! Will definitely make again!" —Jenni
If your looking for more easy potato recipes, don't miss my Instant Pot garlic mashed potatoes, make ahead twice baked potatoes, and air fryer potato wedges.
Let’s Talk Ingredients
For the sour cream, plain yogurt works in a pinch, though in my testing, I didn’t like it as much as I do sour cream.
And when it comes to cheese, I’m all about cheddar, but Monterey Jack or Colby are also delicious choices.
Fresh Potatoes or Frozen?
Fresh potatoes are my pick here. I prefer russet potatoes because they hold their shape, but you can make this with Yukon golds if you want.
For a super-quick option, this also works with frozen diced potatoes or hash browns. They will already be soft, so you can shorten the cook time.
Tips & Tricks
- Do not overcook: This creamy cheesy potatoes recipe is best when cooked on low for 4-6 hours. They will dry out and then get mushy if you cook them too long
- Stir occasionally: It's important to stir the potatoes a few times throughout cooking to prevent them from sticking to the crockpot.
- Get Creative: If you like, you could also add bacon bits, green onion, or chives for extra flavor.
- If you want more texture, top with buttered Ritz crackers, potato chips, or cornflakes. (You can finish off in the broiler if you like.)
- If your potatoes are still firm when the timer is up, chances are, you didn't dice them small enough. If you want to stick with big pieces next time, you can always par-boil them before they go into your slow cooker. Five minutes in boiling water buys them a head start.
- About that cook time. Low for 4 to 6 hours, or high for 2 to 3, is the range. But slow cookers are moody. Some run hot, some run cool, and bigger potato chunks always take longer. So don't trust the clock alone. Cook until a fork slides through easily.
- Shred your own cheese. I know, the bagged stuff is easier. But pre-shredded cheese is coated so it won't clump in the bag, and that coating can go greasy and turn your potatoes soupy.
How to Make Slow Cooker Cheesy Potatoes
Crockpot Cheesy Potatoes with Real Potatoes
Equipment
- Vegetable Peeler
Ingredients
- 3 pounds russet potatoes peeled and diced (or frozen diced potatoes)
- 1 onion diced
- 10 ¾ ounces cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 ½ cups shredded cheddar cheese divided
- Cooking spray or butter for greasing your crockpot
Instructions
- Coat your crockpot with cooking spray or brush with melted butter.
- Place the diced potatoes and onion in your slow cooker, and stir to combine.
- Whisk together the chicken soup, sour cream, garlic, powder, salt, and pepper in a large bow.
- Pour over the potatoes and stir to combine.
- Add 1 ½ cups of the cheese, and stir to combine.
- Cook over low heat for 4 to 6 hours, or high for 2 to 3, until the potatoes are fork tender.
- Top with the remaining 1 cup of cheese, and cover until the cheese melts.
Glenda says
So delicious! These potatoes just might upstage the main dish. Absolutely scrumptious!
Wendy Polisi says
So glad you enjoyed it!
hareg says
These potatoes are so easy I was liked how a good tasted! i will make again in my home! Thankyou very much!
Wendy Polisi says
I am so glad you enjoyed it!
A. Juarez says
Love this recipe! It’s a keeper. The only problem I ran into is the listed cooking time. The potatoes were still very hard after 3 hours on high. In total I had to cook them on high for about 5-6 hours. Next time I think will try boiling the fresh potato cubes a bit before putting them in the crockpot
Wendy Polisi says
I am so glad you enjoyed it! You can certainly boil them to speed up the cooking process. Or, try cutting them a little smaller!
Jackie says
Can I use Velveeta for the last bit of cheese after the potatoes have cooked?
Wendy Polisi says
I haven't tried it, but I seen no reason why it wouldn't work!
Ralph Evangelista says
Help, mine ended up really soupy, what do?
Wendy Polisi says
What did you add to make it soupy? The cream of chicken soup is condensed and thick and there is no other liquid in the recipe. Let me know and I can help you figure out how to thicken it up.
Ralph Evangelista says
Seemed like it was the cheese i used, I got some pre shredded sharp cheddar from aldi and it was quite greasy.
Wendy Polisi says
I love Aldi, but have had a similar experience with their cheese. I don't know what it is, but I don't buy it anymore.