Crockpot Cheesy Potatoes

Of course! Here’s a Crockpot Cheesy Potatoes recipe — super creamy, cheesy, and ridiculously easy:

Crockpot Cheesy Potatoes

Ingredients:

• 1 (32 oz) bag frozen diced hash brown potatoes, thawed
• 2 cups shredded cheddar cheese (plus extra for topping)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Optional: 1/2 cup chopped green onions or cooked bacon bits for extra flavor

Instructions:

1. Spray your crockpot with nonstick cooking spray or line it with a crockpot liner for easy cleanup.
2. In a large bowl, mix together the cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper.
3. Stir in the thawed hash browns and shredded cheese until everything is well coated.
4. Transfer the mixture to the crockpot and spread evenly.
5. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until hot and bubbly.
6. About 15 minutes before serving, sprinkle extra cheese on top, cover again, and let it melt.
7. Optional: Garnish with green onions or bacon bits before serving.

Tips:

• Want them crispier? You can transfer the finished potatoes to a baking dish, sprinkle extra cheese on top, and broil for 2–3 minutes to get a golden cheesy crust!
• You can swap cheddar for a mix of cheddar and Monterey Jack for an even richer flavor.

Would you also like a “Loaded” version with bacon, ranch seasoning, and green onions mixed in? It’s amazing too!