These Kentucky Slow Cooker Potatoes are a crowd-pleasing classic that shows up at potlucks, holiday dinners, and family gatherings for a reason. Using O’Brien-style potatoes keeps prep easy while adding built-in flavor from onions and peppers. Everything slow cooks in a rich blend of potato soup and sour cream, creating a smooth, creamy sauce that coats every bite. Finished with melted cheddar cheese, this comforting side dish is simple, budget-friendly, and always a hit.
Kentucky Slow Cooker Potatoes
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen O’Brien potatoes (with onions & peppers) | 2 bags (26 oz each) |
| Cream of potato soup | 1 can (10 ½ oz) |
| Sour cream | 8 oz |
| Shredded cheddar cheese | 1 ½ cups |
| Garlic powder | 2 tsp |
| Black pepper | 2 tsp |
| Salt | 2 tsp |
Instructions
Step 1: Mix the Base
Add both bags of frozen O’Brien potatoes to the slow cooker. Spoon in the cream of potato soup, sour cream, garlic powder, salt, and black pepper. Stir until the potatoes are evenly coated in the creamy mixture.
Step 2: Slow Cook
Cover the slow cooker and cook on High for 2–3 hours. Around the 2-hour mark, check a potato for tenderness, as cooking times can vary depending on the slow cooker.
Step 3: Add the Cheese
When the potatoes are soft, stir in half of the shredded cheddar cheese. Level the mixture, then sprinkle the remaining cheese evenly over the top. Cover and continue cooking for about 30 minutes, until the cheese is fully melted and bubbly.
Step 4: Serve
Serve hot directly from the slow cooker. The potatoes hold well on the “Keep Warm” setting, making them an ideal dish for parties, holidays, and large gatherings.
