Slow Cooker Cheesy Potatoes

Slow Cooker Cheesy Potatoes are fresh Russet potatoes cubed and slow-cooked in a rich, savory homemade cheese sauce until tender and deeply flavorful. Perfect for potlucks, holidays, and everything in between.

The Slow Cooker Does the Work

I like this dish because it delivers a genuinely rich and satisfying side dish with very little effort. The potatoes cook low and slow right in the cheese sauce, soaking up all the savory flavor as they go. Prep takes about 15 minutes, and four hours later, you have cheesy potatoes that are seriously hard to stop eating.

One thing worth noting is that the flavor develops a little more as the temperature comes down, so let them rest for a few minutes before serving.

Ingredients for Crockpot Cheesy Potatoes

Here’s what you will need. Exact amounts are listed in the recipe card below.

• Russet Potatoes – Cut into uniform cubes no larger than ½ inch for even cooking.
• Butter – For sautéing the onions.
• Yellow Onion – Sautéed until soft and sweet, then added to the sauce.
• Kosher Salt and Ground Black Pepper – Simple seasonings to bring it all together.
• Garlic Powder – Adds savory depth to the sauce.
• Chicken-Style Broth – The base of the cheese sauce. I use Better Than Bouillon’s No-Chicken Base.
• Sour Cream – For richness and a subtle tang that makes the sauce extra creamy.
• Cheddar Cheese – Freshly grated melts more smoothly than pre-shredded.
• Parmesan cheese – For a deeper, more complex cheesy flavor.
• Chives – A fresh, light garnish to finish.

To Make it Vegan: Use plant-based butter, dairy-free sour cream, and dairy-free cheddar and Parmesan.

How to Make Crockpot Cheesy Potatoes

STEP ONE: Sauté the Onion. In a large deep skillet over medium-high heat, melt the butter. Add the onion and cook for 2 to 3 minutes until softened.

STEP TWO: Build the Sauce. Sprinkle the flour, salt, pepper, and garlic powder over the onions and stir to coat evenly. Pour in the chicken-style broth, reduce heat to low, and simmer for about 3 minutes, stirring frequently, until slightly thickened. Remove from heat.

STEP THREE: Add the Cheese. Stir in the sour cream, 2 cups of cheddar, and ¼ cup of Parmesan until smooth and creamy.

STEP FOUR: Coat the Potatoes. Add the cubed potatoes to the skillet and stir to coat evenly with the cheese sauce.

STEP FIVE: Cook. Prepare a 6-quart slow cooker with non-stick cooking spray or a liner. Add the coated potatoes, cover, and cook on low for 4 hours until the potatoes are cooked through.

STEP SIX: Finish with Cheese. Add the remaining cheddar and Parmesan on top, replace the lid, and allow the cheese to melt for about 15 minutes.

STEP SEVEN: Serve. Garnish with fresh chives and serve hot.

More Cozy Potato Recipes

• Cheesy Ranch Potatoes
• Slow Cooker Baked Potatoes
• Twice-Baked Potatoes

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Slow Cooker Cheesy Potatoes Recipe

Fresh Russet potatoes slow-cooked in a rich, savory homemade cheese sauce until tender and deeply flavorful. A crowd-pleasing side dish that's perfectly suited for potlucks, holidays, and cozy family dinners.

5 from 15 votes

Print Pin Rate

Course: Dinner, Lunch, Side Dish

Cuisine: American

Keyword: potatoes, slow cooker

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 483kcal

Author: Holly Gray

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Equipment

6-quart slow cooker

Ingredients

• 2 pounds Russet potatoes cut into cubes no larger than 1/2-inch
• 1/4 cup butter
• 1/2 cup yellow onion diced
• 3 tablespoons all-purpose flour
• 2 1/2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 1/4 cup chicken-style broth
• 1 cup sour cream
• 2 1/2 cups cheddar cheese grated and divided
• 1/2 cup Parmesan cheese grated and divided
• chives for garnish

Instructions

• In a large deep skillet over medium-high heat, melt the butter. Add the onion and cook for 2 to 3 minutes until softened.
• Sprinkle the flour, salt, pepper, and garlic powder over the onions and stir to coat evenly. Pour in the chicken-style broth, reduce heat to low, and simmer for about 3 minutes, stirring frequently, until slightly thickened. Remove from heat.
• Stir in the sour cream, 2 cups of cheddar, and ¼ cup of Parmesan until smooth and creamy.
• Add the cubed potatoes to the skillet and stir to coat evenly with the cheese sauce.
• Prepare a 6-quart slow cooker with non-stick cooking spray or a liner. Add the coated potatoes, cover, and cook on low for 4 hours until the potatoes are cooked through.
• Add the remaining cheddar and Parmesan on top, replace the lid, and allow the cheese to melt for about 15 minutes.
• Garnish with fresh chives and serve hot.

Nutrition

Serving: 6g | Calories: 483kcal | Carbohydrates: 55g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 6mg | Sodium: 2024mg | Potassium: 664mg | Fiber: 5g | Sugar: 5g | Vitamin A: 529IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 2mg

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This post was updated on March 3, 2026.