Slow Cooker Cheesy Potatoes Food

SLOW COOKER CHEESY POTATOES RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
• Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.

CROCKPOT CHEESY POTATOES

Steps:

• Use non-stick cooking spray to lightly grease your slow cooker insert. Dump all of the ingredients, except for the toppings, into the greased slow cooker.
• Stir until combined and no sour cream streaks remain. Cover with the lid and cook on LOW for 5 hours or HIGH for 3 hours.
• 15 minutes before serving, top with shredded cheddar and green onions (if using). Serve once the cheese topping is good and melty.

5 INGREDIENT SLOW COOKER CHEESY POTATOES RECIPE

Steps:

• Spray slow cooker with cooking spray (this is optional, but I like to do it.)
• Put frozen potatoes in a slow cooker.
• In a bowl combine sour cream, cream of chicken soup and garlic salt and stir to combine. Pour mixture on top of the potatoes.
• Add cheese to the slow cooker and stir everything together.
• Turn slow cooker on high and cook for 4 hours, then serve and enjoy

CROCK POT CHEESY POTATOES RECIPE

Steps:

• Line your slow cooker with foil.
• Scrub and cut 4 to 6 yellow potatoes into chunks.
• Grease the foil.
• Add about half of the potatoes, a couple slices of butter, seasonings and cheese.
• Add the rest of the potatoes, butter, seasonings and cheese.
• Cook on low 4-6 hours.

SLOW COOKER CHEESY BACON RANCH POTATOES

Steps:

• Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
• Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup. Pour melted butter over top.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

SLOW COOKER CHEESY POTATOES

Steps:

• Grease bottom of slow cooker with cooking spray.
• Put all ingredients in EXCEPT 1 cup of the cheese. Mix together, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
• Turn off, remove lid, sprinkle on remaining cheese and cover for 5-10 minutes until cheese is melted.

SLOW-COOKER CHEESY POTATOES AND HAM

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix potatoes, onion and ham; spoon into slow cooker.
• In medium bowl, mix soup, milk, cheese and pepper; pour over potato mixture.
• Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. Gently stir potatoes before serving.

SLOW-COOKER CHEESY POTATOES

Steps:

• Coat a 4-quart slow cooker with cooking spray. Combine hash browns (or other potatoes), condensed soup, sour cream, scallions, garlic powder, 1 cup mozzarella and 1 cup Cheddar in the slow cooker; stir well. Sprinkle with the remaining 1/2 cup each mozzarella and Cheddar.
• Cover and cook on Low until the potatoes are tender and the cheese is bubbly, 3 1/2 to 4 hours. Garnish with additional scallions, if desired.

SLOW-COOKER CHEESY HASH BROWN CASSEROLE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
• In large bowl, stir onion mixture and remaining ingredients until well combined.
• Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

CROCKPOT CHEESY POTATOES

Steps:

• Peel potatoes and scoop out any imperfections. Dice into bite-sized pieces; about 1/2-inch. (You could also use 4 cups of fresh or frozen and thawed diced or shredded potatoes to save time).
• Combine ingredients in your slow cooker, reserving 1/2 cup of shredded cheddar cheese, stirring to coat the potatoes completely. Cover and cook on high for 4-5 hours or on low for 8 hours.
• Stir, then sprinkle on remaining 1/2 cup cheddar cheese. Cover and cook for an additional 15 minutes, or until cheese is melted.
• Garnish with fresh minced parsley or chives and serve hot.

CROCKPOT CHEESY POTATOES RECIPE

Steps:

• Grease bottom of slow cooker with cooking spray. Put all ingredients in EXCEPT 1 cup of the cheese. Mix together, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
• Turn off, remove lid, sprinkle on remaining cheese and cover for 10 minutes until cheese is melted.

SLOW COOKER CHEESY BACON RANCH POTATOES

Steps:

• Cook the bacon until it is just done but not too crisp.
• Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

SLOW-COOKED CHEESY POTATOES

Steps:

• Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture. , Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes.

SLOW COOKER CHEESY POTATOES

Steps:

• Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.

SLOW COOKER CHEESY SCALLOPED POTATOES

Steps:

• In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits. Serve, garnished with thyme, if desired.

CROCK POT SCALLOPED POTATOES

Steps:

• Combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme and black pepper to taste.
• Grease a 6qt slow cooker and place ½ of the potatoes in the bottom. Top with onions. Spread ½ of the cheese mixture on top.
• Add remaining potatoes and sauce. Pour ½ cup heavy cream over top.
• Cover and cook on high 4-5 hours (or low 7-8 hours).
• Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).

SLOW COOKER CHEESY POTATOES

Steps:

• Line your crock pot with aluminum foil. Trust me, so much easier to clean after the fact. I did two layers just to be sure! Spray lining with cooking spray.
• Place potatoes in the pot, followed by scallions then spices and Swiss cheese. If you are adding bacon, do it here. Dot the top with diced butter.
• Cover, SET IT AND FORGET IT! Cook on high for 4 hours or low for 8 hours.
• Ten minutes before serving sprinkle with Parmesan cheese.
• Scoop out and enjoy your Cheesy Crock Pot Potatoes!

SLOW-COOKER LOADED CHEESY POTATOES

Steps:

• Prick potatoes with fork; brush with oil. Wrap individually in Reynolds Wrap® Aluminum Foil.
• Place, seam sides up and evenly spaced, in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 to 4-1/2 hours).
• Unwrap potatoes carefully; cut slits in potatoes. Serve topped with remaining ingredients.

CROCK POT CHEESY POTATOES FROM REAL POTATOES

Steps:

• Start by peeling and cubing about 1 pound of potatoes. Two large russets or three medium would be just right. Make 1-inch cubes
• Spread evenly in the bottom of a large crock pot sparyed with PAM.
• Cook on high for two hours. You want an internal temperature of 190° or more for the potatoes. It may take longer than 2 hours if you need more than one layer or have bigger pieces of potato. Also, there is some variation in crock pots.
• Mash the potatoes in the crock pot.
• Clean and slice six green onions.
• Sprinkle with one teaspoon coarse salt, 1/2 teaspoon pepper. Add the sliced green onion, 1 cup sour cream and one cup shredded cheddar cheese. Add cooked bacon or other things at this point. Mix until combined and then smooth over the bottom of the crock pot.
• Cook 30 minutes more on high.

CROCKPOT CHEESY POTATOES RECIPE

Steps:

• Spray the inside of your Slow Cooker with non-stick cooking spray.
• In a skillet, on medium heat, melt the butter and add the onions. Sautee the onions, on medium heat, until they are soft, tender and caramelized.
• In the slow cooker, add the shredded potatoes, caramelized onions, half of the shredded cheese, sour cream, cream of mushroom soup and the garlic salt. Stir until combined.
• Spread the ingredients in to the bottom of the slow cooker with a spoon and add the remaining 1/2 cup of shredded cheese.
• Cook on high for 2.5- 3 hours or low for 4-5 hours. Or until the cheese is melted and slightly golden. Let the potatoes cool for about 10 minutes before serving. Enjoy!

CROCK POT CHEESY POTATO HAM CASSEROLE

Steps:

• Place your potatoes in the bottom of a 4 quart slow cooker.
• Add your cubed ham on top of the potatoes.
• In a medium bowl, mix together your cream of mushroom soup and half a can of water until well blended.
• Pour mixture over everything in crock pot.
• Cover and cook on low for 5-6 hours or high for 2.5-3 hours, until your potatoes are fork tender.
• Stir in shredded cheese until melted.

SLOW COOKER EASY CHEESY POTATOES

Steps:

• Mix together the hash browns, cheddar cheese soup, evaporated milk and green onions in the slow cooker.
• Cover, and cook on low for 6 hours.
• Serve hot. Garnish with green onions and season with salt and pepper, if desired.

EASY SLOW COOKER CHEESY POTATOES

Steps:

• Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
• Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

SLOW COOKER CHEESY POTATOES RECIPE

Steps:

• Grease the bowl of the slow cooker and add the potatoes. Season with salt and pepper.
• Add the cubed Velveeta cheese and toss to combine.
• Combine the milk and sour cream and pour the mixture over the potatoes.
• Place the sliced butter on top of the potatoes.
• Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours, stirring the casserole halfway through the cooking time.
• When the potatoes are cooked through, turn off the slow cooker and allow the potatoes to sit for 5 to 10 minutes to thicken the cheese sauce before serving.