Crockpot Cheesy Potatoes (Velveeta)
Crockpot cheesy potatoes made with Velveeta, cream of potato soup, and frozen diced hash browns. Ultra-creamy slow cooker side dish with just 5 minutes of prep — perfect for holidays, potlucks, and any dinner where your oven is already full.
Servings: 12 people
Calories: 338kcal
Equipment
- 6 Quart Slow Cooker
Ingredients
- 32 oz. frozen diced potatoes Keep frozen - -my package says "Southern Style Hash Browns"
- 10.75 oz. cream of potato soup You can substitute with cream of chicken if needed
- 1-1/4 cup milk This is equivalent to the soup can full
- 1/2 cup sour cream
- 1/4 cup melted butter equivalent to 4 tablespoons
- 16 ounces Velveeta Cheese cut into 1/2" cubes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
- Add frozen diced hash browns straight from the bag — no thawing needed.
- Add cream of potato soup, milk, sour cream, melted butter, Velveeta cubes, garlic powder, salt, and pepper. Stir well to combine.
- Cook on high for 3–4 hours or low for 5–6 hours. Stir every hour on high, every 2 hours on low, to help the Velveeta melt evenly.
- Potatoes are done when fork-tender and the sauce is thick and creamy.
Nutrition
Serving: 1 | Calories: 338kcal | Carbohydrates: 31g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 1248mg | Fiber: 2g | Sugar: 5g