5-Ingredient Slow Cooker Cheesy Shredded Potatoes
Servings: 10-12
Ingredients
1 (30–32 oz) bag refrigerated shredded potatoes (hash browns), plain or with onions
1 (10.5 oz) can condensed cream of chicken soup
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
1/4 cup salted butter, melted
Directions
Lightly grease the insert of a large slow cooker (5–6 quart) with a little butter or nonstick spray to help keep the potatoes from sticking.
In a large mixing bowl, combine the condensed cream of chicken soup and sour cream. Stir until smooth and well blended.
Add the melted butter to the soup and sour cream mixture and stir again until the sauce is silky and fully combined.
Stir in 1 1/2 cups of the shredded sharp cheddar cheese, reserving the remaining 1/2 cup for the top.
Add the refrigerated shredded potatoes to the bowl and gently fold everything together until the potatoes are evenly coated with the cheesy mixture.
Transfer the potato mixture to the prepared slow cooker insert, spreading it out into an even layer and smoothing the top with a spatula.
Sprinkle the reserved 1/2 cup shredded cheddar cheese evenly over the top for a nice, cheesy crust as it cooks.
Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2 1/2–3 hours, until the potatoes are tender and the edges are bubbling. If your slow cooker runs hot and you’d like a slightly more golden top, remove the lid for the last 20–30 minutes of cooking to let a little steam escape.
Once cooked, switch the slow cooker to WARM for serving. The top should be melty and lightly golden, and the potatoes underneath creamy and easy to scoop.
Give the edges a gentle stir to pull some of the browned, cheesy bits into the center when you serve. Bring the whole slow cooker to your potluck, set it on the serving table with a big spoon, and be ready to share the recipe when people come looking for you in the parking lot.
