Recipe Library
Slow-Cooker Cheesy Potatoes
Creamy potatoes melt into a rich blend of chicken soup and tangy sour cream, with scallions and garlic adding gentle savor. Mozzarella and sharp cheddar weave through every bite, delivering gooey, cheesy comfort that stays warm for a crowd.
- Total
- 4 hr 10 min
- Prep
- 10 min
- Cook
- 4 hr
- Serves
- 8
Nutrition per Serving
- Calories
- 163
- Protein
- 7g
- Carbs
- 16g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 1g
- Sodium
- 253mg
Ingredients
- 1 (32 ounce) package frozen cubed hash browns, thawed, or 7 cups cubed peeled potatoes
- 1 (15 ounce) can reduced-sodium condensed cream of chicken soup (such as Healthy Choice)
- 1 cup reduced-fat sour cream
- 1 cup thinly sliced scallions, plus more, for garnish
- 1 tsp garlic powder
- 1 1/2 cup shredded part-skim mozzarella cheese, divided
- 1 1/2 cup shredded sharp Cheddar cheese, divided
Instructions
- 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.