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4-Ingredient Slow Cooker Fall Tailgate Magic

A rich and creamy cheesy potato bake made effortless in a slow cooker, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag frozen shoestring potatoes (28 to 32 ounces) Use frozen for best texture and flavor.
  • 1 can condensed cream of chicken soup (10.5 ounces)
  • 2 cups shredded cheddar cheese, divided Feel free to adjust the amount to taste.
  • 1 cup cooked bacon pieces Or substitute with sautéed mushrooms or vegetables for a vegetarian option.

Method
 

Preparation
  1. Lightly coat the inside of your slow cooker with nonstick spray or a little oil if desired.
  2. Add the frozen shoestring potatoes, condensed cream of chicken soup, 1 1/2 cups of the shredded cheddar, and the bacon pieces to the slow cooker.
  3. Stir well until all ingredients are combined.
Cooking
  1. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, stirring once if convenient, until the potatoes are tender.
  2. Sprinkle the remaining 1/2 cup cheddar cheese on top. Cover and cook for another 10 to 15 minutes until the cheese is melted.
  3. Serve hot.

Notes

This dish is best served hot right from the slow cooker. You can serve it as a hearty side dish or as a main dish paired with simple salads or fresh bread. Adding some chopped green onions on top can also add a nice touch for a little color and extra flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or back in the slow cooker on low until heated through.