Hamdi Saidani This Pioneer Woman Crockpot Cheesy Potatoes recipe is an easy and cheesy recipe, which is made with frozen hash browns and cream of chicken soup. It’s a straightforward recipe, ready in about 4-5 hours on low.
Pioneer Woman Crockpot Cheesy Potatoes Ingredients
- 1 package (28 oz.) frozen shredded hash browns
- 1 can (10.5 oz.) cream of chicken soup
- 1 cup milk
- ½ Onion, Chopped (Optional)
- 2 cups shredded cheddar cheese
- 8 oz. sour cream
How To Make Pioneer Woman Crockpot Cheesy Potatoes
- Prep the slow cooker: Liberally spray the inside of a 6-quart crock pot with non-stick cooking spray.
- Combine the wet ingredients: In a large bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Mix in potatoes and cheese: Break up the frozen hash browns within the bag, then stir them into the soup mixture along with the chopped onions (if using) and 1 cup of the shredded cheese.
- Cook the potatoes: Pour the mixture into the prepared crock pot and spread it out evenly. Top with the remaining 1 cup of shredded cheese.
- Slow cook until bubbly: Cover the crock pot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the potatoes are tender and the casserole is hot and bubbly.
Recipe Tips
- How to prevent the potatoes from sticking? Don’t skip the first step! A generous coating of non-stick cooking spray on the inside of the crock pot is the key to easy serving and cleanup.
- Can I use different types of hash browns? Yes, this recipe is very forgiving. You can easily substitute the shredded hash browns with diced hash browns (potatoes O’Brien) for a different texture.
- How do I know when the potatoes are done? The casserole should be hot all the way through and bubbling around the edges. The potatoes themselves will be tender when pierced with a fork.
- What if I don’t have cream of chicken soup? Cream of mushroom or cream of celery soup are excellent substitutes and will work just as well in this recipe.
What To Serve With Crockpot Cheesy Potatoes
These slow cooker cheesy potatoes are a quintessential side dish for potlucks, holidays, or family dinners. They pair wonderfully with baked ham, fried chicken, pulled pork sandwiches, or a simple meatloaf.
How To Store Crockpot Cheesy Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
- Reheat: The potatoes are best reheated in the oven or microwave. To add moisture back and prevent them from drying out, top with a small amount of melted butter before reheating.
Crockpot Cheesy Potatoes Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 274kcal
- Carbohydrates: 22g
- Protein: 10g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 46mg
- Sodium: 440mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to thaw the hash browns first?
No, for this recipe it’s best to use the hash browns while they are still frozen. This helps prevent them from becoming mushy during the long cooking time.
Can I make this in the oven instead?
Yes. Assemble the casserole as directed in a 9×13-inch baking dish. Bake in a preheated 350°F oven for 45-60 minutes, until hot and bubbly.
Can I add other ingredients to the casserole?
Absolutely. This is a great base recipe. Try adding a cup of diced ham, crumbled cooked bacon, or some chopped jalapeños for a spicy kick.
Try More Pioneer Woman Recipes:
- Pioneer Woman Funeral Potatoes Recipe
- Pioneer Woman Potato Gratin Recipe
- Pioneer Woman Twice Baked Potatoes Recipe
Pioneer Woman Crockpot Cheesy Potatoes Recipe
Description
The ultimate u0022fix it and forget itu0022 cheesy potato casserole, made easy in the crock pot with frozen hash browns and a creamy, savory sauce.
Ingredients
Instructions
- Spray the inside of a 6-quart crock pot with non-stick spray.
- In a large bowl, whisk together cream of chicken soup, milk, and sour cream.
- Stir in the frozen hash browns, optional onions, and 1 cup of the cheddar cheese.
- Pour the mixture into the prepared crock pot.
- Top with the remaining 1 cup of cheese.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
Notes
- u003cliu003eDiced hash browns can be used in place of shredded for a chunkier texture.u003c/liu003eu003cliu003eWhen reheating leftovers, add a small pat of melted butter to restore moisture and creaminess.u003c/liu003eu003cliu003eFor best results, do not lift the lid while the potatoes are cooking.u003c/liu003e
