Easy peasy Slow Cooker Cheesy Potatoes meet two of my major requirements: quick assembly and easy cooking. They are in the pot in 10 minutes or less and then you are free to walk away and get other things done.
Gather This
You only need a handful of simple ingredients to make these slow cooker cheesy potatoes. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Russet potatoes – I find that Russets cook best for this type of dish, but feel free to use Yukon gold or red potatoes too. Be mindful they have different starch contents and the skins are different. You might need to peel the potatoes before adding.
- Ancho chili powder
- Bacon
- Chicken broth
- Fine sea salt
- Ground black pepper
- Butter
- Swiss cheese
- Scallions
- Parmesan cheese
5S Philosophy 👩🏻
- Salt – If you choose to use the bacon, I would omit the extra salt because bacon itself is already quite salty. I also like to use low sodium broth to keep the salt content down.
- Seasonings – The ancho chili powder adds a nice kick to these potatoes, but feel free to also throw in something like garlic powder, onion powder or even fresh garlic.
- Swaps – Make them in the oven instead. Combine them the same and place in a greased 9×13 baking dish. Bake on 350 for about 45 minutes. Actual time will depend on the size of your cut potatoes and how thin of a layer you can get them in. You can also use a different cheese like cheddar.
- Sauces – I like these potato exactly as they are, but feel free to top them with a garlic butter sauce or even ranch dressing.
- Senses – Creamy, tender potatoes melt into a blanket of gooey cheese, filling the air with a rich, buttery aroma. Each bite is warm and velvety, with golden edges that offer a slight, satisfying crisp and saltiness from bacon.
Make it A Meal
Potatoes and burgers go hand in hand so I like to serve mine with a good burger. They would also taste great with practically any protein or main dish.
These slow cooker cheesy potatoes are great to make when it’s too hot to turn on the oven, so pairing them with grilled meats like grilled chicken or ribs is a perfect pairing.
Because they are heavier in carbs, I also like to pair them with another vegetable like broccoli, green beans or a side salad.
Cheesy Potatoes in Crock Pot
Ingredients
- 5-6 inch medium Russet potatoes , cut into 1 1/2 cubes
- 1/2 cup bacon , cooked and crumbled- if you add bacon, omit salt, optional
- 1/2 cup low sodium chicken broth
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter , diced
- 2 cups Swiss cheese , shredded
- 1 bunch scallions whites and greens chopped
- 1/2 cup Parmesan cheese
- Cooking spray
Instructions
- Line your crock pot with aluminum foil or a slow cooker liner. Trust me, so much easier to clean after the fact. Spray lining with cooking spray.
- Place the cut 5-6 inch medium Russet potatoes, cooked and crumbled 1/2 cup bacon, 1/2 cup low sodium chicken broth, 1/2 teaspoon ancho chili powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground black pepper. Dot the top with diced 4 tablespoons butter.
- Cover and cook on high for 2 hours, or until potatoes are fork tender, tossing halfway through cooking.
- Ten minutes before serving sprinkle with the shredded 2 cups Swiss cheese1/2 cup Parmesan cheese. When cheese is melted, top with chopped 1 bunch scallions.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
Storage and Freezing
Store any leftover slow cooker cheesy potatoes in an airtight container in the refrigerator for up to one week.
Yes you can! Store in an airtight freezer bag or container for up to three months.
Frequently Asked Questions
You can certainly bake these in the oven with the same spices, flavors and cheese, but you won’t get the added benefit of steam from using a slow cooker.
You sure can! I would add a little more cheese to liven back up again, but feel free to cook them, cover in the slow cooker pan, then reheat them in the slow cooker when you are ready to serve.
No, in fact I prefer not to. The skin holds many of nutrient properties found in potatoes.
More Potato Recipes
If it were up to me, potatoes would be their own food group! Here are some of my favorite potato side dishes.
I am anxious to try this, however, I don’t care for Swiss cheese,,,,, I can’t see why sharp Cheddar wouldn’t be just as yummy 🙂
Sure can! You can use any melty cheese your heart desires. Enjoy!
Why so much content to arrive to the recipe? Afraid it’s not good enough? I Never understand why….it’s a waste of time.
Nilo, there is in fact a really good reason, Google requires me to have what is called SEO- Search Engine Optimization- since I am not a HUGE site or company, like Food Network, that means at least 1000 words to even come close to ranking in Google. This is my business, how I feed my family, so it is important for it to get traffic. There is a “Jump to Recipe” button right at the top if you can’t be bothered to scroll for 3 seconds to support and small business. But since you had the time to find the comment box and leave a negative comment, I’m guessing you have LOADS of time on your hands. Hope you try the free recipe and have a lovely day.
Yum! This looks amazing. You can’t go wrong with cheese and potatoes! Emily pinned!
These look ridiculously good!!