4-Ingredient Slow Cooker Creamy Potatoes — The Comforting, No-Stir Side Everyone Grabs First at Every Potluck
These 4-Ingredient Slow Cooker Creamy Potatoes are the ultimate “set it and forget it” side. Combining the starchiness of russet potatoes with the tang of sour cream and the richness of cream of chicken soup creates a dish that tastes like a labor-intensive scalloped potato recipe—but with a fraction of the effort.
Ingredients
Produce & Cheese
- Russet potatoes, peeled & thinly sliced — 3 lbs
- Shredded cheddar cheese — 2 cups
Creamy Binder
- Cream of chicken soup — 1 can (10 ½ oz)
- Sour cream — 1 cup
Optional Seasoning
- Salt — ½ tsp
- Black pepper — ½ tsp
Directions
1. Prep the Slow Cooker
Lightly grease a 6-quart slow cooker with butter or nonstick spray to prevent sticking and ensure cheesy edges.
2. Slice the Potatoes
Peel and slice potatoes into thin rounds (about 1/8–1/4 inch thick). Keep slices consistent for even cooking.
Pro Tip: If slicing ahead of time, soak in cold water to prevent browning, then pat completely dry before cooking.
3. Combine Ingredients
Place raw potato slices, cheddar, cream of chicken soup, and sour cream in the slow cooker. Add salt and pepper if desired. Stir gently until all potatoes are coated.
4. Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Avoid opening the lid; trapped steam ensures fork-tender potatoes.
5. Serve
Once done, give a gentle stir to mix in the melted cheese and thickened sauce. Serve warm straight from the crock.
