Slow Cooker super easy cheesy potatoes with gouda, provolone cheese and cream cheese are a 3 cheese potato side dish dripping in creamy taste. Perfect pot luck potatoes and rich for indulgent holiday meals, this is a one dish slow cooker side dish recipe.
28oz.bag of Frozen Diced Hash Browns with Onions and Peppers
1/3cupsliced green onions
optional topping: cooked baconchives
Dump entire bag of frozen diced hash browns and peppers into a large 6 quart slow cooker.
Stack up sliced gouda and cut through into smaller bit sized pieces, separate and place on hash browns. Repeat with Provolone cheese.
Cup up cream cheese into squares and spread around hash brown mixture.
Add in 1/3 cup sliced green onions, 1 can of condensed cream of chicken soup, a bit of black pepper and milk
Stir all ingredients slowly to combine and distribute cheese through hash browns.
Place slow cooker lid on top.
Slow cook on low for 4- 5 hours, stirring occasionally to blend cheese.
Prior to serving, sprinkle cooked bacon, cracked pepper, and fresh chives on top.
Any time a cheesy dish is made in the slow cooker, cheese that is left on the sides of the slow cooker pan when stirred will cook and maybe even burn on the edges. This does not mean your dish is overcooked but is just cheese left around the pan.
This dish is best left on LOW to prevent cheese from burning IN the dish. If need to cook on high, monitor and stir more often.
Hash browns do not need to be thawed if you are using a fresh bag. However. f you have an old bag with chunks of ice that is frozen, that will melt in slow cooker and its best to thaw hash browns and drain any excess moisture.
I use sliced cheese that I dice down, but if you want to use shredded cheese, 8 oz. is about 2 cups of shredded cheese loosely packed.