Slow Cooker Kentucky-Style Potatoes

1 1 minute read

These Kentucky Slow Cooker Potatoes are a go-to dish for potlucks and holiday meals. Using frozen O’Brien potatoes—already mixed with diced onions and peppers—cuts down on prep while adding built-in flavor. The combination of potato soup and sour cream forms a smooth, creamy sauce that coats every bite.

Kentucky Slow Cooker Potatoes

Ingredients

2 bags frozen O’Brien potatoes (with onions and peppers), 26 oz each
1 can cream of potato soup (10½ oz)
8 oz sour cream
1½ cups shredded cheddar cheese
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons salt

Directions

Step 1: Combine Ingredients
Add the frozen O’Brien potatoes to the slow cooker. Stir in the cream of potato soup, sour cream, garlic powder, salt, and black pepper until the potatoes are evenly coated.

Step 2: Cook
Cover and cook on High for 2–3 hours. Around the 2-hour mark, test a potato for doneness, as slow cooker temperatures can vary.

Step 3: Add Cheese
When the potatoes are tender, mix in half of the shredded cheddar cheese. Level the mixture, then sprinkle the remaining cheese evenly over the top. Cover and continue cooking for another 30 minutes, until the cheese is fully melted.

Step 4: Serve
Serve hot directly from the slow cooker. The dish holds well on the Keep Warm setting, making it ideal for gatherings and potlucks.

1 1 minute read