5-Ingredient Slow Cooker Loaded Potato Casserole
The ultimate party side dish—creamy, cheesy, bacon-filled, and completely hands-off!
The 5 Essential Ingredients:
3 pounds russet potatoes, peeled and diced into ½-inch cubes
1 can (10.5 ounces) cream of chicken soup (or cream of mushroom)
1 cup sour cream
2 cups shredded sharp cheddar cheese, divided
1 pound bacon, cooked crispy and crumbled
Optional Garnishes (Not Counted in the 5):
Fresh chopped chives or green onions
Extra sour cream for dolloping
Instructions:
Start by cooking your bacon until extra crispy. Drain it on paper towels and crumble it into small pieces. Set aside.
Peel and dice the russet potatoes into uniform ½-inch cubes. Do not rinse them after dicing—you want the natural starches to help thicken the casserole.
In a large mixing bowl, combine the cream of chicken soup, sour cream, and 1½ cups of the shredded cheddar cheese. Stir until smooth and well combined. Fold in the diced potatoes and about three-quarters of the crumbled bacon, reserving the rest for topping.
Lightly grease the inside of your slow cooker with non-stick spray or butter. Transfer the potato mixture into the slow cooker and spread it into an even layer. Cover with the lid and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The casserole is ready when the potatoes are fork-tender and the edges are bubbling.
In the final 15 minutes of cooking, sprinkle the remaining ½ cup of shredded cheddar cheese over the top and cover again to let it melt into a gooey layer. Just before serving, scatter the reserved crumbled bacon over the top and garnish with fresh chives or green onions.
Serve Warm:
This casserole holds beautifully on the “warm” setting for up to 2 hours, making it the perfect dish for parties and potlucks. Scoop it out with a large spoon and watch it vanish!
Three Delicious Swaps:
Swap the cream of chicken soup for cream of mushroom to make it vegetarian-friendly (just omit the bacon or use plant-based bacon). For a smoky depth, use smoked cheddar or gouda in place of regular sharp cheddar. To add a little heat, stir in a diced jalapeño or a dash of cayenne pepper with the soup mixture.
Pro Tips for the Perfect Casserole:
Do not peek! Resist the urge to lift the lid during cooking. Each time you do, you lose heat and add 20 to 30 minutes to your cook time. Russet potatoes are the best choice here because they are starchy and break down slightly, creating a creamy texture. Waxy potatoes like red potatoes will hold their shape too much and result in a dry casserole.
If your casserole looks too thin when cooking time is up, simply turn the slow cooker to high, remove the lid, and let it cook for an additional 15 to 20 minutes to allow excess moisture to evaporate. If it looks too thick, stir in a splash of warm milk or chicken broth until it reaches your desired consistency.
For ultimate convenience, you can prep the entire mixture the night before. Combine everything except the topping cheese and bacon, store it covered in the refrigerator, and place it in the slow cooker in the morning. Add 30 extra minutes to your cook time since you are starting from a cold base.
Storage and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire casserole back up in the slow cooker on low for 1 to 2 hours. This casserole does not freeze well, as the potatoes become grainy upon thawing.
Serve this ultimate comfort food alongside grilled steaks, roasted chicken, or even as a hearty breakfast side with eggs on top. It is pure Southern hospitality in a bowl!