Kentucky Crockpot Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s easy, budget-friendly, and perfect for feeding a crowd. The frozen O’Brien potatoes save time on prep, and the slow cooker does all the work. With the mix of cream of potato soup, sour cream, cheddar, and simple spices, it turns into a rich, creamy dish with minimal effort. Plus, there’s nothing better than that cheesy top layer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• frozen O’Brien potatoes (with onions and peppers)

• cream of potato soup

• sour cream

• garlic powder

• black pepper

• salt

• shredded cheddar cheese

Directions

1. I add the frozen O’Brien potatoes straight into the slow cooker.

2. On top of the potatoes, I add the cream of potato soup, sour cream, garlic powder, black pepper, and salt. I mix everything together until it’s well combined.

3. I cover the slow cooker and set it to high for 2–3 hours.

4. After that time, I stir in half of the shredded cheddar cheese. Then I sprinkle the remaining cheese over the top.

5. I cover and cook for another 30 minutes, or until the cheese is fully melted and the potatoes are hot and tender.

6. I serve it warm, right out of the crockpot.

Servings and timing

This recipe serves 8–10 people. It takes just 5 minutes to prep and 2–3 hours to cook, making the total time about 2.5 to 3.5 hours depending on your slow cooker.

Variations

• For extra richness, I sometimes add a little cream cheese or a splash of heavy cream.

• I mix in cooked, crumbled bacon or chopped ham for a heartier version.

• For a spicy twist, I add a pinch of cayenne or swap in pepper jack cheese.

• I’ve also topped it with green onions or chives for a fresh finish.

• When I want a crunchy topping, I sprinkle on some crushed crackers or French fried onions just before serving.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I warm them in the microwave or in a baking dish at 350°F until heated through. If they seem a bit thick, I stir in a splash of milk or broth to loosen them up.

FAQs

Can I use plain hash browns instead of O’Brien potatoes?

Yes, I’ve used shredded or diced hash browns without the onions and peppers, and the recipe still works great. I sometimes add chopped sautéed onions or bell peppers if I want that flavor back.

Can I make this ahead of time?

Absolutely. I assemble the ingredients in the slow cooker insert the night before and refrigerate it. In the morning, I just pop it into the base and cook as usual.

Can I cook this on low?

Yes, I cook it on low for about 4–5 hours if I want to let it go all day.

What can I serve this with?

I love serving it with roast chicken, ham, barbecue, or grilled meats. It’s also a great brunch side dish with eggs and sausage.

Is it gluten-free?

The cream of potato soup may contain gluten depending on the brand, so I check the label or use a gluten-free version if needed.

Conclusion

These Kentucky Crockpot Potatoes are the ultimate no-fuss side dish—rich, cheesy, and full of comfort. I can throw everything into the slow cooker and come back to a bubbling, golden bowl of potato goodness that everyone loves. Whether I’m cooking for a holiday or just want something easy and hearty, this recipe is always a winner.