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Slow-Cooked Cheesy Potatoes

For a comforting side dish that feeds a crowd, try these saucy slow-cooked potatoes sent in by Melissa Marzolf of Marysville, Michigan. A simple topping of buttered croutons covers the creamy combination.
  • Total Time
    Prep: 10 min. Cook: 8 hours
  • Makes
    12 servings


  • 6 medium potatoes, peeled and cut into 1/4-inch strips
  • 2 cups shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 small onion, chopped or 1 tablespoon dried minced onion
  • 7 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup sour cream
  • 2 cups seasoned stuffing cubes


  • Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture.
  • Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes.
Nutrition Facts
1 cup: 297 calories, 19g fat (11g saturated fat), 52mg cholesterol, 682mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 8g protein.

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  • tammycookblogsbooks
    Oct 11, 2016

    I like that these potatoes are cut like french fries, it gives the dish a different look rather than just slicing the potatoes. I know these are called "slow-cooked" but I baked mine in the oven and they turned out good. Not having sour cream, I used 1/2 cup of mayonnaise mixed with 1/2 cup of water. I also used used my own bread crumbs on the top.

  • bereitbach
    Jun 17, 2013

    I basically used this recipe as a guideline. I cut the recipe in half and used my 3-quart slow cooker which worked great. I left out the soup, replaced the sour cream with mayonnaise and didn't used the stuffing cubes. I also used salt substitute in place of both the salt and the pepper. For time constraints, I had the slow cooker on high for just over an hour and on low for not quite 4 1/2 hours. The potatoes turned out great. My husband does not care for potatoes most of the time and he commented that they were good.

  • Joscy
    May 14, 2013

    Will have to make this soon ~ may need to change it around a little ~ leave out cream chx. soup, only use sour cream and cheddar cheese. Would also use Stove Top Savory Herb stuffing mix. That's my take.

  • carbon1
    Apr 2, 2013

    No comment left

  • JPFA
    Sep 14, 2012

    No comment left

  • Rockamama
    Oct 6, 2011

    Oh my goodness, these turned out extremely salty and were a gloppy mess!

  • toddapril10
    Sep 28, 2011

    No comment left

  • jicook13
    Mar 10, 2011

    I liked the flavor, but the fries where like mush, next time i might use a larger type of fries

  • amybellis
    Dec 3, 2010

    No comment left

  • Amesreip
    Aug 13, 2010

    Very yummy! I made this in the oven and cooked it for about 1 hour at 350 degrees