Ah, this is one of those ridiculously easy slow-cooker sides that somehow tastes indulgent without fuss 😋🥔
Here’s a classic creamy slow-cooker potato recipe:
🥔 Slow Cooker Creamy Potatoes
🛒 Ingredients (for 4–6 servings)
- 2 lbs quartered potatoes (Yukon gold or red work best)
- 1 can (10–11 oz) cream of mushroom soup (or cream of chicken for a slightly different flavor)
- ½ cup sour cream
- ½ cup shredded cheddar cheese (optional, for extra richness)
- 1 tsp garlic powder
- Salt & pepper to taste
👩🍳 How To Make It
- Place the quartered potatoes in the slow cooker.
- In a bowl, whisk together the soup, sour cream, garlic powder, salt, and pepper.
- Pour the mixture over the potatoes and stir gently to coat.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- About 30 minutes before serving, stir in cheese if using.
🍽 Serving Suggestions
- Perfect as a side for roast chicken, beef, or pork
- Can top with crispy bacon bits or chopped chives for extra flair
If you want, I can give a “next-level version” with creamier, almost mashed-like potatoes that still keep their shape — it’s basically addictive.
Do you want me to do that?
