Slow Cooker Cheesy Potatoes is an incredibly simple side dish that is perfect for a holiday meal but it's easy enough to serve for a simple weeknight family dinner.
Lightly spray the basin of a 6-8 quart slow cooker with non-stick spray.
Pour the diced potatoes in the bottom of the slow cooker.
Add the diced onion, melted butter, cream of onion soup, sour cream, garlic powder, salt, pepper, and 1.5 cups of the shredded cheddar. Stir until evenly distributed.
Cover and cook on HIGH for 3-4 hours or until the potatoes are tender.
When the cook time is up, sprinkle in the remaining ½ cup of cheese and replace the cover until fully melted (approximately 10-15 minutes).
Video
Notes
Diced or shredded potatoes can be used.
If you can't find or don't care for Cream of Onion soup, Cream of Chicken or Cream of Celery can be used.
Sharp or mild cheddar can be used.
Plain Greek yogurt can be used in place of sour cream.
To add more texture, sprinkle 1/2 cup crushed potato chips on top of the potatoes instead of shredded cheese.
Store leftovers covered in the fridge for up to 4 days.
Cooled potatoes can be frozen in an airtight container for up to 2 months.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.