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Here’s a comforting, creamy, and ultra-easy recipe for Kentucky Crockpot Potatoes — a Southern-style slow cooker side dish made with tender potatoes, cheese, sour cream, and a buttery kick. Perfect for holidays, potlucks, or weeknight dinners.
🥔 Kentucky Crockpot Potatoes
Creamy, cheesy, buttery, and slow-cooked to perfection.
✅ Ingredients
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2 lbs potatoes, peeled and diced (Yukon Gold or Russet work best)
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
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1 cup sour cream
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1 ½ cups shredded cheddar cheese (mild or sharp)
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½ cup butter, melted
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½ onion, finely chopped (optional)
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1 tsp garlic powder
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Salt & black pepper, to taste
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Chopped parsley (optional, for garnish)
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Optional: ½ cup cooked crumbled bacon or diced ham for a meaty twist
🥣 Instructions
1. Prep the Crockpot
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Lightly spray the inside of your slow cooker with nonstick spray or grease with butter.
2. Mix Ingredients
In a large mixing bowl, stir together:
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Cream of chicken soup
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Sour cream
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Melted butter
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Cheddar cheese
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Onion (if using)
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Garlic powder, salt, and pepper
Then fold in the diced raw potatoes until evenly coated.
3. Cook
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Transfer everything to the greased crockpot.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
4. Finish & Serve
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Stir gently before serving.
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Garnish with fresh parsley, extra cheese, or crisp bacon on top.
🧊 Storage & Reheating
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Fridge: Store leftovers in an airtight container up to 4 days
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Reheat: Microwave or warm in a 300°F oven until hot
🔄 Variations
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Add a sprinkle of Ritz cracker crumbs or crushed cornflakes on top in the last 30 minutes for a crunchy finish
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Use frozen hash browns instead of fresh potatoes for a shortcut
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Make it spicy with pepper jack cheese or a dash of hot sauce
Would you like a baked oven version, a hash brown swap, or a vegan/vegetarian version of this next?