Crockpot Cheesy Potatoes with Velveeta

Frozen diced hash browns, Velveeta, cream of potato soup, sour cream, and butter go into the slow cooker and are left alone for 3–4 hours. No oven, no stovetop, no babysitting..

And because it cooks in the crockpot, your oven stays free for everything else. If you’ve ever played Tetris (am I aging myself?) with oven space on Thanksgiving or Christmas, you know exactly how much that matters.

Ingredients

• 32 oz. frozen diced potatoes — look for “Southern Style Hash Browns” in the freezer aisle. Keep them frozen when you add them.
• 10.75 oz. cream of potato soup — cream of chicken works too if that’s what you have on hand.
• 1¼ cups milk — or just fill the empty soup can, same amount.
• ½ cup sour cream
• ¼ cup melted butter (4 tablespoons)
• 16 oz. Velveeta cheese, cut into ½-inch cubes
• 1 tsp garlic powder, 1 tsp kosher salt, ¼ tsp black pepper
• Nonstick cooking spray — or use a slow cooker liner for zero cleanup.

How to Make Crockpot Cheesy Potatoes

Step 1 — Prep your slow cooker. Spray the inside with nonstick cooking spray or drop in a slow cooker liner. This keeps the cheese from scorching onto the sides.

Step 2 — Add frozen potatoes. Pour the frozen diced hash browns straight from the bag — no thawing needed.

Step 3 — Add everything else. Spoon in the cream of potato soup, pour in the milk, then add the sour cream, melted butter, Velveeta cubes, and all your seasonings. Stir well so everything is evenly distributed.

Step 4 — Cook and stir occasionally.

• High: 3–4 hours. Stir every hour, especially the first two.
• Low: 5–6 hours. Stir every 2 hours.

When the potatoes are tender and the sauce is thick and creamy, you’re done.

Tips, Substitutions & FAQs

Can I use raw potatoes instead of frozen? Yes — peel and dice them small, no bigger than ½ inch. Larger chunks won’t cook through evenly in the slow cooker, so sizing really matters here.

Can I bake these in the oven instead? Yes. Add all the same ingredients to a baking dish, stir well, and bake at 375°F for about 45 minutes, stirring halfway through.

What’s the difference between this and funeral potatoes? The base is similar — hash browns, cheese, creamy sauce — but funeral potatoes are oven-baked and finished with a crunchy chip or cornflake topping. This is a slow cooker recipe with no topping, all about the creamy sauce.

Can I use shredded hash browns instead of diced? Yes, but they cook faster. Start checking about an hour early.

Can I make these ahead of time? Yes. Mix everything together the night before, refrigerate, then dump into the slow cooker when ready. Add about 20–30 minutes to cook time since it’s starting cold.

How long do leftovers keep? Up to 4 days in an airtight container in the fridge. Reheat in the microwave in 25–30 second intervals, stirring between each one.

Variations and Add-Ins

This recipe is fairly flexible. A few easy additions that work well:

Stir in before cooking: diced ham, small broccoli florets (add in the last 90 minutes so they don’t go mushy), sliced mushrooms, or diced bell peppers for color.

Add at the end: crispy bacon bits, sliced green onions, or a dollop of sour cream when serving.

Season differently: smoked paprika adds great depth, a pinch of cayenne if you like heat, fresh chives to brighten the whole dish.

Other Slow Cooker Sides Worth Making

If you’re building a full slow cooker spread so your oven can breathe, these are the ones I keep coming back to:

• Slow Cooker Cinnamon Carrots — sweet, savory, and always a surprise hit at holiday tables
• Crockpot Green Beans with Ham and Potatoes — a Southern classic that pairs perfectly with these cheesy potatoes
• Crock Pot Sweet Potato Casserole — when you want sweet alongside savory on the same table
• Crock Pot Baby Potatoes and Onions — a buttery, simple slow cooker potato side that’s great for any occasion