Ingredients:
7–8 large potatoes, peeled and diced
1 (10.5 oz) can cream of chicken soup (or any creamed soup of your choice)
¼ cup butter (4 tablespoons), melted
½ cup sour cream
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt (or to taste)
1 teaspoon dried parsley flakes
¼ cup chopped green onion (or regular onion)
Pinch of cayenne pepper
1 cup shredded Mexican-style cheese (or cheese of your choice)
Directions:
Prepare the Cheesy Potatoes:
Add the diced potatoes to your crockpot.
Pour in the cream of chicken soup, melted butter, sour cream, garlic powder, black pepper, salt, parsley flakes, chopped onion, and a pinch of cayenne. Stir everything together until well combined.
Sprinkle in the shredded cheese and mix again to evenly distribute.
Cook Low and Slow:
Cover and cook on LOW for 4 to 6 hours, or until the potatoes are tender and fully cooked.
Stir the mixture every 2–3 hours to ensure even cooking and prevent sticking.
Serve:
Once the potatoes are fork-tender and cheesy, give them a final stir and serve hot.
Garnish with a little extra parsley or green onion, if desired. These are perfect as a side dish or a cozy, comforting main!
Prep Time: 10 minutes | Cook Time: 4–6 hours (low) | Total Time: Up to 6 hours
Servings: 8