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Creamy Kentucky crockpot potatoes with melted cheddar, onions and peppers in a white slow cooker

Kentucky Crockpot Potatoes

Creamy cheddar O’Brien potatoes cooked in the slow cooker for an easy side dish.
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Prep Time 5 minutes
Cook Time 3 hours
Servings: 10
Ingredients Method

Ingredients
  

  • 52 ounces frozen diced O’Brien potatoes with onions and peppers two 26-ounce bags
  • 1 can condensed cream of potato soup 10.5 ounces, undiluted
  • 1 cup full-fat sour cream
  • 2 teaspoons garlic powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons fine salt or to taste
  • 1 1/2 cups shredded sharp cheddar cheese divided

Method
 

  1. Lightly grease a 5- to 6-quart slow cooker.
  2. Add the frozen O’Brien potatoes, undiluted cream of potato soup, sour cream, garlic powder, black pepper, and salt. Stir gently until the potatoes are coated.
  3. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours, until the potatoes are hot and tender. Stir once if needed for even cooking.
  4. Stir 3/4 cup of shredded cheddar into the potatoes. Sprinkle the remaining 3/4 cup evenly over the top.
  5. Cover again and cook on HIGH for about 30 minutes, until the cheese melts and the edges bubble.
  6. Switch the slow cooker to WARM and serve.