Cheesy Crockpot Potatoes (Print Version)
# Ingredients:
01 -
2 pounds diced frozen potatoes.
02 -
1 small can (10.5 ounces) of cream of chicken soup.
03 -
3/4 cup of sour cream.
04 -
4-ounce can of diced jalapeños, optional.
05 -
2 tablespoons butter, cut into pieces.
06 -
2 cups shredded cheddar cheese, split in half.
07 -
3 tablespoons ranch seasoning (or one packet).
08 -
1 teaspoon of garlic powder.
09 -
1 teaspoon onion powder.
10 -
A pinch of salt (1/4 teaspoon).
11 -
1/4 teaspoon black pepper.
12 -
8 bacon strips, cooked and crumbled.
# Instructions:
01 -
Spray a 4-6 quart slow cooker’s inside with cooking spray.
02 -
Put the frozen potato pieces into the slow cooker. Toss in the cream of chicken soup, sour cream, optional jalapeños, butter, half the cheddar, and all the seasonings.
03 -
Mix everything well until it’s evenly combined.
04 -
Place the lid on and cook—low for 6 hours or high for 2 hours. Stir it once halfway through.
05 -
Mix in some of the bacon, then sprinkle with the rest of the cheese and bacon. Cover again for five minutes so the cheese melts.
# Notes:
01 -
Slow cookers heat differently. Yours might be done in 3 hours on low, so check earlier if needed.