Slow Cooker Kentucky-Style Potatoes

These Kentucky Slow Cooker Potatoes are a favorite at potlucks and holiday dinners. Using O’Brien-style potatoes—which come pre-mixed with diced onions and peppers—adds tons of flavor with minimal prep. A blend of potato soup and sour cream creates a creamy, velvety sauce that perfectly coats every potato cube.

Kentucky Slow Cooker Potatoes

Ingredients

• Frozen O’Brien potatoes (with onions & peppers) – 2 bags (26 oz each)
• Cream of potato soup – 1 can (10 ½ oz)
• Sour cream – 8 oz
• Shredded cheddar cheese – 1 ½ cups
• Garlic powder – 2 tsp
• Black pepper – 2 tsp
• Salt – 2 tsp

Instructions

Step 1: Mix the Base
Place both bags of frozen O’Brien potatoes into your slow cooker. Add the cream of potato soup, sour cream, garlic powder, salt, and black pepper. Stir well to coat the potatoes evenly with the creamy mixture.

Step 2: Slow Cook
Cover and cook on High for 2–3 hours. Check a potato around the 2-hour mark to ensure tenderness, as cooking times may vary slightly depending on your slow cooker.

Step 3: Add the Cheese
Once the potatoes are tender, stir in half of the shredded cheddar cheese. Smooth the top and sprinkle the remaining cheese evenly over the surface. Cover again and cook for an additional 30 minutes, until the cheese is melted and bubbly.

Step 4: Serve
Serve the potatoes hot straight from the slow cooker. They stay warm well on the “Keep Warm” setting, making them perfect for parties or gatherings.