Slow Cooker Cheesy Potatoes 4 Ingredients

Slow Cooker Cheesy Potatoes 4 Ingredients

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Slow Cooker Cheesy Potatoes 4 Ingredients. This recipe was requested of me by my sister-in-law last Easter brunch. There is creamy and cheesy and totally effortless..

Servings: 8

Ingredients

  • Take russet potatoes, peel off the skin, and cut them into small cubes about half an inch in size.

  • divided into 3 cups sharp cheddar cheese shredded.

  • 1 can (10.5-ounce) condensed cream of chicken soup.

  • 1 1/2 cups sour cream

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 T butter (unsalted, cut into little bits, optional, to add richness)

  • Cooking spray, nonstick, to grease slow cooker.

Slow Cooker Cheesy Potatoes 4 Ingredients
Slow Cooker Cheesy Potatoes 4 Ingredients

Slow Cooker Cheesy Potatoes: Directions

  1. Spray a slow cooker with a nonstick cooking spray, the size of 5-6 quarts to ensure that it does not stick or requires less time to clean up.

  2. Peel the russet potatoes and chop it into 1/2-inch cubes, and attempt to keep the sizes of the pieces similar to ensure that they cook evenly.

  3. Combine the condensed cream of chicken soup, sour cream, salt and black pepper into a large mixing bowl and blend until all ingredients are smooth and combined.

  4. Stir 2 cups of the shredded cheddar cheese to the soup mixture until the cheese is well spread.

  5. Put the cubed potatoes in the bowl and mix it gently until all the potatoes are well covered with the cheese mix.

  6. Pour the potato mixture to the already prepared slow cooker and spread it into a uniform layer. Mark the top with the butter bits, in the case they are present.

  7. Bake on HIGH 3-4 hours and on LOW 6-7 hours until the potatoes are soft when poked with a fork and the sides are bubbling.

  8. Under the potatoes, when they are tender, evenly sprinkle the top portion on the remaining 1 cup shredded cheddar cheese. Cover once more and cook with HIGH heat, only until all the cheese is melted and sticky.

  9. Turn the slow cooker to serve on WARM. Stir the potatoes lightly around the sides to add some of the melted top cheese and leaving a layer of cheese on top. Straight out of the slow cooker with a large spoon so as to receive those long, cheesy pulls.

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