3-Ingredient Slow Cooker Potatoes
These 3-Ingredient Slow Cooker Potatoes combine frozen hash brown patties, sharp cheddar, and condensed soup for an easy, creamy comfort-food side. Layer everything in the slow cooker and let it cook hands-free until tender and cheesy.
Ingredients
- Oil or nonstick cooking spray For greasing the slow cooker
- 8 Frozen hash brown patties About 24 ounces total; use straight from the freezer and do not thaw
- 2 cups Shredded sharp cheddar cheese Divided into thirds as best you can
- 1 can Condensed cream of chicken soup 10.5 ounces; do not add water or milk
Instructions
- Lightly grease the inside of a 4- to 6-quart slow cooker with oil or nonstick spray.
- Arrange a snug layer of frozen hash brown patties across the bottom of the slow cooker, overlapping slightly as needed to cover most of the bottom.
- Sprinkle about one-third of the shredded sharp cheddar over the hash brown patties.
- Spoon about half of the condensed cream of chicken soup over the cheese in small dollops, then gently spread it around.
- Add the remaining frozen hash brown patties in a second layer, covering as much of the surface as possible.
- Sprinkle another one-third of the cheddar over the second potato layer, then spoon the remaining condensed soup on top in dollops and lightly spread it out.
- Scatter the remaining cheddar evenly over the top, then cover the slow cooker with its lid.
- Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the potatoes are tender throughout and the cheese and soup have melted into a creamy sauce.
- Turn the slow cooker to WARM and let the potatoes sit, covered, for 10 to 15 minutes before serving.
- Serve the potatoes hot with a wide spatula, trying to keep some of the layers together if desired.
Notes
Store leftovers in a covered container in the refrigerator for 3 to 4 days. Reheat individual portions loosely covered in the microwave until hot, turning or stirring once if possible. Add a small splash of milk only if the potatoes seem dry. Larger amounts can be reheated in a covered baking dish at 350°F until heated through.
Nutrition
Calories: 330kcal
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