Spray the inside of a 5- to 6-quart slow cooker generously with nonstick cooking spray, or rub it well with softened butter. This helps keep the potatoes from sticking and makes cleanup easier.
In a medium bowl, whisk together the condensed cream of chicken soup and sour cream until smooth. Stir in the salt and black pepper. This is your simple, creamy sauce that keeps the potatoes tender and cheesy.
Creamy potato sauce being mixed in a bowl
Scrub the white potatoes and pat them dry. Thinly slice them into 1/8–1/4-inch rounds. You can leave the skins on for a more rustic feel or peel them if your family prefers. If using fresh onion, slice it very thinly so it softens fully in the slow cooker.
Spread a thin layer (about 2 to 3 tablespoons) of the soup-sour cream mixture over the bottom of the greased slow cooker. This keeps the first layer of potatoes from sticking and helps create that cheesy crust on the bottom.
Arrange a layer of potato slices over the sauce, slightly overlapping them like shingles. It doesn’t have to be perfect—just aim to cover the bottom in a mostly even layer.
Scatter a small handful of sliced onion (or a sprinkle of dried minced onion) over the potatoes. Then sprinkle about 3/4 cup of shredded cheese on top.
Layered potatoes and cheese inside a slow cooker
Spoon about 1/3 cup of the soup-sour cream mixture over the cheese and spread it gently with the back of the spoon. It does not need to completely cover every spot; it will melt and spread as it cooks.
Repeat the layers—potatoes, onion, cheese, then a spoonful of sauce—until you’ve used all the potatoes and sauce, ending with a layer of cheese on top. Press down gently with your hands or a spatula to help everything settle.
Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbly and golden.
If you’d like a more golden, slightly crispy top like a baked casserole, carefully remove the ceramic insert from the slow cooker (if it’s oven-safe) and place it under the oven broiler for 3 to 5 minutes, watching closely so it doesn’t burn. This step is optional but gives you that pretty, bubbly, browned cheese you see in those cozy casserole photos.
Golden browned cheesy potatoes ready to serve
Let the cheesy potatoes rest, uncovered, for about 10 to 15 minutes before serving. This helps them set up a bit so you can scoop out nice layers and get that satisfying cheese pull when you lift the first spoonful onto a plate.
Keep the slow cooker on the WARM setting at the potluck so the potatoes stay hot and safe to eat. Stir gently once or twice if they’ve been sitting for a while, then scoop and serve.
Variations & Tips
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