Slow Cooker Crispy Cheese Potatoes

These slow cooker potatoes are creamy and cheesy on the inside with a golden, crispy cheese topping finished under the broiler or in the air fryer.

Prep Time: 15 minutes
Cook Time: 4–5 hours (Low) or 2–3 hours (High)
Servings: 6–8

Ingredients

2½ lbs (1.1 kg) Yukon Gold or russet potatoes, peeled and thinly sliced
2 cups shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese
1 can (10.5 oz/300 g) cream of chicken or cream of mushroom soup
½ cup sour cream
¼ cup melted butter
2 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
Chopped parsley or green onions, for garnish (optional)

Instructions

Lightly grease the inside of your slow cooker.
In a large bowl, combine the soup, sour cream, melted butter, garlic, onion powder, paprika, salt, and pepper.
Fold in 1½ cups cheddar and the mozzarella.
Add the sliced potatoes and stir until well coated.
Transfer the mixture to the slow cooker and spread it evenly.
Cover and cook:
- Low: 4–5 hours
- High: 2–3 hours
  The potatoes are done when they’re fork-tender.
Sprinkle the remaining ½ cup cheddar cheese over the top and let it melt for about 10 minutes.

For a Crispy Cheese Topping

Since slow cookers don’t brown food, transfer the cooked potatoes to an oven-safe baking dish. Sprinkle with a little extra cheddar or Parmesan cheese and:

Broil for 2–4 minutes, watching closely, or
Place the dish in an air fryer at 400°F (200°C) for 3–5 minutes until the cheese is golden and crispy.

Garnish with parsley or green onions before serving.

Optional Add-Ins

Crumbled cooked bacon
Diced ham
Sautéed onions
Jalapeños for a spicy kick
Grated Parmesan for extra flavor

Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Ideas: Pair with roast chicken, steak, meatloaf, pork chops, or slow cooker chicken and gravy for a hearty, comforting meal.