Throw raw russet potato slices into the slow cooker with three easy ingredients and you’ll have a comforting dinner that disappears fast.
Sometimes the most effortless recipes deliver the biggest payoff. With just a few ingredients and a slow cooker, raw sliced potatoes transform into a rich, cheesy, garlicky comfort dish that feels like it took far more effort than it did.
There’s no need to boil, babysit, or stir. Simply combine everything, set the timer, and let the slow cooker handle the rest. By the time dinner rolls around, the potatoes are tender, the sauce is creamy and indulgent, and every bite is packed with cozy flavor. Serve it as a side to hearty mains or enjoy it as a satisfying vegetarian option—it never lasts long.
🥔 Slow Cooker Cheesy Potatoes (Serves 6)
Ingredients
- 3 lbs (1.4 kg) russet potatoes, peeled and thinly sliced (⅛–¼ inch)
Leave skins on for a more rustic texture - 1 can (10.5 oz) cream of chicken soup
Substitute cream of mushroom for a vegetarian version - 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
Freshly shredded melts best - Salt and pepper, to taste
Helpful Tips
- Keep potato slices uniform for even cooking—use a mandoline if possible.
- Freshly grated cheese creates a smoother, creamier sauce than pre-shredded.
Instructions
1. Assemble in the Slow Cooker
In a 6-quart slow cooker, mix the soup, sour cream, and cheese until blended. Add the sliced potatoes, gently tossing to coat, or layer potatoes and sauce alternately. Season with salt and pepper.
2. Cook Gently
Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the potatoes are fork-tender. Avoid stirring while cooking.
3. Serve
Give a gentle stir before serving. Add optional toppings like extra cheese, chopped chives, or crispy bacon if desired.
Serving Ideas
🍗 Pair with roasted chicken, pork chops, or meatloaf
🥖 Enjoy as a vegetarian meal with crusty bread and a fresh salad
🌶️ Add heat with ½ teaspoon garlic powder and a splash of hot sauce
🧈 For extra richness, melt a small pat of butter over the top before serving
Storage & Make-Ahead
- Refrigerator: Keeps up to 4 days; flavor improves overnight
- Reheating: Warm gently with a splash of milk
- Freezing: Not recommended—dairy-based sauces may separate
