I fixed this for Easter and it was the first dish gone…no leftovers! It was so easy and didn’t take up oven space!

I had a brunch for 18 people and this recipe was awesome since my oven was full. I let it cook for nine hours, and since i doubled the recipe, it worked out great. will make again for sure!

Just served this today at our company’s holiday potluck and it was a hit. They were creamy and tasty. I took some suggestions from others and added sour cream then diced some ham and added that to make it more of a main dish. There’s hardly any left! I will definitely make this again.

This came out nice and creamy for me. (It wasn’t swimming in cheese but it wasn’t a thick lump either.) While it’s not a “wow” recipe for flavor it’s a good basic recipe. Served it at my niece’s baptism and everyone enjoyed it. Will make again.


1 (32 oz.) bag frozen diced potatoes
1 (10.5 oz.) can condensed cream of chicken soup
1 cup sharp cheddar cheese, grated
1 cup cheddar jack cheese, grated
1 cup sour cream
1 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste


Place potatoes in bottom of slow cooker.
In a large bowl, stir chicken soup, sour cream, cheddar and jack cheeses together until combined.
Season with garlic powder, salt and pepper, then pour mixture over potatoes in slow cooker …