{"id":2237,"date":"2025-04-26T14:27:45","date_gmt":"2025-04-26T14:27:45","guid":{"rendered":"https:\/\/boodiz.com\/?p=2237"},"modified":"2025-04-26T14:27:48","modified_gmt":"2025-04-26T14:27:48","slug":"crockpot-cheesy-potatoes","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2237","title":{"rendered":"Crockpot Cheesy Potatoes"},"content":{"rendered":"\n

Ingredients:
<\/strong>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 (\u00bc cup) melted butter<\/p>\n\n\n\n

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,<\/p>\n\n\n\n

Instructions:
<\/strong>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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

Ten minutes for preparation; four to six hours for low cooking; and up to six hours for total time
Eight servings<\/p>\n\n\n