Ingredients:
Seven to eight big potatoes, chopped and skinned
One 10.5-ounce can of cream of chicken soup (or any other type of creamed soup)
Four tablespoons (¼ cup) melted butter
Half a cup of sour cream
Half a teaspoon of powdered garlic
Half a teaspoon of black pepper
One teaspoon of salt, or more if desired
One teaspoon of dried flakes of parsley
Half a cup of finely chopped green onion (or ordinary onion)
Cayenne pepper, pinch
One cup of shredded Mexican-style cheese, or any other type of cheese,
Instructions:
Get the Cheesy Potatoes ready:
To your crockpot, add the diced potatoes.
Add the melted butter, sour cream, garlic powder, black pepper, salt, chopped onion, parsley flakes, cream of chicken soup, and a touch of cayenne. Mix everything until it’s all properly blended.
To ensure fair distribution, add the shredded cheese and stir one more.
Cook Low & Slow: For 4 to 6 hours, or until the potatoes are soft and cooked through, cover and cook on LOW.
To guarantee even cooking and avoid sticking, stir the mixture every two to three hours.
Serve: Give the potatoes one last stir and serve hot after they are cheesy and fork-tender.
If preferred, garnish with a bit more green onion or parsley. These make a warm, comfortable main course or a great side dish!
Ten minutes for preparation; four to six hours for low cooking; and up to six hours for total time
Eight servings
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