4-Ingredient Slow Cooker Creamy Potatoes — The Cozy, No-Stir Side Dish That Disappears First at Every Potluck

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These 4-Ingredient Slow Cooker Creamy Potatoes are the ultimate “set it and forget it” side dish. By combining the starch of the russet potatoes with the tang of sour cream and the richness of cream of chicken soup, you get a result that tastes remarkably like a labor-intensive scalloped potato dish, but with only a fraction of the effort.

4-Ingredient Slow Cooker Creamy Potatoes

Ingredients:

PRODUCE & CHEESE	AMOUNT
Russet potatoes, peeled & thinly sliced	3 lbs
Shredded cheddar cheese	2 cups

THE CREAMY BINDER	AMOUNT
Cream of chicken soup	1 can (10 1/2 oz)
Sour cream	1 cup

OPTIONAL SEASONING	AMOUNT
Salt	1/2 tsp
Black pepper	1/2 tsp

Directions:

Step 1: Prep the Slow Cooker: Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray. This step is vital to ensure those cheesy edges don’t burn or stick to the ceramic.

Step 2: Slice the Potatoes: Peel your potatoes and slice them into thin rounds (about 1/8/1/4 inch thick). For the most even cooking, try to keep the thickness consistent.

Pro Tip: If you slice them early, keep them in a bowl of cold water so they don’t turn brown, but be sure to pat them completely dry before cooking.

Step 3: Combine and Coat: Place the raw sliced potatoes, 2 cups of cheddar cheese, the can of soup, and the 1 cup of sour cream into the slow cooker. Add salt and pepper if using. Stir gently with a large spoon until every potato slice is coated in the creamy mixture.

Step 4: Low and Slow: Cover the pot and cook on LOW for 6/7 hours or on HIGH for 3/4 hours. Resist the urge to open the lid to check on them; keeping the steam trapped is what ensures the potatoes become fork-tender.

Step 5: The Final Stir: Once the time is up, give the potatoes one last gentle stir to redistribute the melted cheese and the thickened sauce. Serve them warm directly from the crock.

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