There’s nothing quite like a comforting batch of creamy, saucy potatoes made with minimal effort. These 5-Ingredient Slow Cooker Cheesy Potatoes deliver on taste and convenience, allowing you to toss in a handful of staples and let the slow cooker work its magic. The result? Soft, velvety bites of potato crowned with gooey melted cheese.

Ingredients

- 2 pounds russet potatoes, peeled and diced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping, if desired)
- ½ cup finely chopped onion
Instructions
To get started, lightly grease your slow cooker (a 4-quart size works perfectly) to keep cleanup easy. In a mixing bowl, stir together the condensed soup and sour cream. Fold in the diced potatoes, chopped onion, and cheddar cheese, saving a little bit of cheese for an optional topping near the end. Season lightly with salt and pepper if you like—though the five main ingredients do most of the flavor work here.
Transfer the mixture to your prepared slow cooker, cover, and cook on low for about 4 to 5 hours, or until the potatoes are fork-tender. Toward the end of cooking, sprinkle an extra layer of cheddar on top if you want them extra cheesy. Replace the lid just long enough for the cheese to melt, and they’re ready to serve.
Why are these cheesy potatoes such a hit? It’s all about layering hearty carbs with tangy sour cream, savory soup, and melted cheese. Perfect for busy families, tailgate parties, or your next relaxed Sunday brunch, they suit anyone looking for a fuss-free, crowd-pleasing dish. For health considerations, feel free to use light sour cream or reduced-fat cheese without sacrificing flavor.
If you don’t have cream of mushroom soup on hand, try cream of chicken or cheddar soup. Add a sprinkle of chopped chives or crisp bacon bits for even more texture. No matter how you enjoy them, these 5-Ingredient Slow Cooker Cheesy Potatoes are guaranteed to bring comfort and deliciousness to your table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.