Sometimes the simplest recipes are the most magical. Toss raw sliced russet potatoes into your slow cooker with just three other ingredients, and by dinnertime you’ll have a creamy, garlicky, comforting dish your family will ask for again and again.
No pre-boiling. No stirring. No stress. Just set it and forget it—and let the slow cooker do its thing. The potatoes turn tender, the sauce becomes rich and cheesy, and every slice is coated in flavor. Serve alongside roasted chicken, meatloaf, or as a vegetarian main with crusty bread—and watch it disappear fast.
Slow Cooker Cheesy Potatoes (Serves 6)
Ingredients
- 3 lbs (1.4 kg) russet potatoes, peeled & thinly sliced (⅛–¼ inch) — leave the skin on for a rustic style
- 1 (10.5 oz) can cream of chicken soup — use cream of mushroom for vegetarian
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese — freshly shredded melts best
- Salt & pepper, to taste
Pro Tips
- Slice potatoes evenly using a mandoline or sharp knife.
- Freshly shredded cheese melts smoother than pre-shredded.
Instructions
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