Description

This creamy, cheesy crockpot favorite is perfect for busy days or potluck dinners. With tender layers of sliced potatoes slow-cooked in a rich cheese sauce, it’s the kind of comfort food that brings everyone back for seconds. Plus, it takes minimal prep and lets your slow cooker do the hard work!

Ingredients

6 cups Yukon Gold or Russet potatoes, peeled and thinly sliced

2 cups sharp cheddar cheese, shredded (divided)

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

3 tablespoons unsalted butter, melted

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and black pepper to taste

Fresh parsley or thyme for garnish (optional)

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Instructions

Peel and thinly slice potatoes to 1/8 inch thickness.
In a large bowl, mix cream of chicken soup, sour cream, melted butter, half of the cheese, onion powder, garlic powder, salt, and pepper until smooth.
Grease your crockpot with nonstick spray.
Layer half of the sliced potatoes into the crockpot, followed by half of the cheese mixture. Repeat layers.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
About 15 minutes before serving, sprinkle the remaining cheese on top. Cover to let it melt.
Garnish with fresh herbs and serve warm.

Prep Time: 15 minutes
Cook Time: 5-6 hours on LOW (or 3-4 hours on HIGH)
Category: Dinner