Slow Cooker Party Potatoes
9 Comments May 28, 2018
Updated Mar 07, 2023
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Party Potatoes are a delicious casserole side dish that has amazing flavor! Filled with potatoes, cheese and sour cream.
Table of Contents
Have you ever had a week where everything goes wrong? I rarely do, but this last week was the most exhausting I’ve ever had. I had no idea when I’d muster enough energy to get this recipe out. Today though I shouldn’t be working, I’m feeling better enough to work. I enjoy making these recipes posts and feel horrible I’ve been absent.
This recipe is a an older recipe, I’ve made variations of it before, with different ingredients and different cooking times. This recipe by far beats any other I’ve made. The combination of the sour cream and cream of chicken makes for a great sauce. The 5 hour cooking time turns these potatoes into a set up casserole. I usually say what meat I would serve a recipe with, but truthfully I just ate these! They are that good.
My number one tip before you dive into making these is to thaw the potatoes, I thawed mine over night in the fridge. If you are in a pinch a few hours on the counter top will work fine.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Slow Cooker Party Potatoes
Ingredients
- 30 oz. shredded hashbrown potatoes,, thawed
- 8 oz. shredded cheddar,, divided
- 16 oz. sour cream
- 10.5 oz. cream of chicken soup
- 1/2 tsp. salt
- 1/4 tsp pepper
- 1/4 tsp. onion powder
- 1/2 tsp. dried thyme
- 1 bunch green onions,, sliced and divided
Instructions
- In a large bowl combine all the ingredients except a half cup of cheese and a few tablespoons of the green onion.
- Spray the slow cooker with non-stick spray. Add the potato mixture to the slow cooker and flatten out. Add the remaining cheese and place lid on slow cooker.
- Cover and cook on low for 5 hours without opening the lid during the cooking time.
- Sprinkle with the leftover green onions and serve!
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I would add some cajun seasoning just to make it a little spicy. love the recipe
Been making this recipe for over 30 years, but I’ve always baked in oven. It is delicious. I add diced onions sometimes . Someone in my family will cook this for every holiday.
I make a version of this recipe in my oven so I am looking forward to using my crockpot. Instead of sour cream and onion or onion powder, I use French onion dip. In our area we have Prairie Farms brand, and I consider it the best. When I use the oven, I put crushed potato chips on the top. I might try this as a late addition in the crockpot.
Sounds awesome I am camping might try it in the Dutch oven.
Can I make this the day before and put in fridge or will it be soggy?
I have not tested, I apologize. I’m unsure if the ingredients would draw liquid out of the potatoes and make it soggy.
Can the hash browns be mixed with the ingredients the nite before? Or will they, then, be soggy!
May this recipe be doubled? If so, may I use the same cook time?
I was wondering if you could use real potatoes slices would it turn out the same??