Crockpot Cheesy Potatoes
Ingredients:
6 medium potatoes, peeled and diced
1 (10.5 oz) can cream of chicken soup (or any creamed soup you prefer)
1/2 cup butter, melted
1/2 cup sour cream
1/2 tsp garlic powder
Salt and black pepper, to taste
Pinch of cayenne pepper (optional, for a mild kick)
1 tsp dried parsley flakes
1/2 cup chopped green onion (or regular onion)
1 ½ cups shredded Mexican-style cheese (or cheese of your choice)
Directions:
Prep the crockpot: Lightly spray the inside of your crockpot with non-stick cooking spray.
Combine ingredients: In a large bowl, mix together the diced potatoes, cream of chicken soup, melted butter, sour cream, garlic powder, salt, pepper, cayenne, parsley flakes, green onion, and 1 cup of shredded cheese.
Cook low and slow: Pour the mixture into the crockpot. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender and everything is creamy and cheesy.
Finish it off: In the last 15 minutes of cooking, sprinkle the remaining ½ cup of shredded cheese over the top, cover again, and let it melt.
Serve and garnish: Scoop into bowls and garnish with a little extra green onion or parsley if desired.
Cooking Time: 5 hours on LOW or 3 hours on HIGH
Servings: 6
Calories: ~350 per serving