THE CHEESIEST SLOW COOKER POTATOES

THE CHEESIEST SLOW COOKER POTATOES

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.

INGREDIENTS:

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

PREPARATION:

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.
Stir everything together until combined, then cover slow cooker and cook on high for 3-4 hours, or until potatoes are fork tender.
Remove from slow cooker and serve hot!

From: allrecipes.com

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