Slow Cooker Cheesy Potatoes

Get ready… This combination will be difficult to resist! Slow Cooker Cheesy Potatoes includes a made-from-scratch sauce, bacon crumbles, and caramelized onion. Take this scrumptious side to your next gathering for a crowd-pleasing favorite!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 287kcal

Author Jennifer Draper

Equipment

Skillet
Slow Cooker

Ingredients

32 oz bag diced hash brown potatoes
2 slices bacon
1/2 onion sliced thin
1/4 cup flour
2 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon thyme
pinch pepper
12 oz shredded cheese
3 tablespoons butter

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Instructions

Spray slow cooker with nonstick spray and add potatoes
Heat skillet over medium-high heat
Dice bacon into small pieces and add to pan
Let bacon cook until it starts to brown and adds fat to the pan.
Thinly slice onions and add to pan
Cook, stirring occasionally until bacon is crisp and onions are lightly browned
Sprinkle in flour and stir to coat bacon and onions evenly
Slowly stir in broth and bring to low boil for about 4-5 minutes until it starts to reduce and thicken
Add cream and seasonings and let the mixture simmer for about 2-3 additional minutes
Remove skillet from heat and stir in about 8 ounces of the shredded cheese
When mixed well, carefully pour cheese mixture over potatoes and stir to coat evenly
Chop butter into several pieces and place on top
Top the potatoes with remaining cheese, cover, and cook for 3-4 hours on high or 5-7 hours on low

Notes

Store leftover potatoes in the fridge for up to 3 days and reheat in the microwave or on the stove.
Keep potatoes frozen until placed in the slow cooker.
Use at least a 4-6 quart slow cooker for this recipe.

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