Kentucky Crockpot Potatoes

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The “Bluegrass” Kentucky Crockpot Potatoes

This is the ultimate “set it and forget it” side dish. It is incredibly rich, tangy, and dangerously cheesy.

CategoryDetails
Prep Time10 minutes
Cook Time4 hours (High) or 6 hours (Low)
Total Time~4–6 hours
Yield10–12 servings

🍴 Ingredients

  • 1 bag (30 oz) Frozen diced hash brown potatoes (thawed slightly)
  • 1 can (10.5 oz) Cream of chicken soup
  • 1 container (16 oz) Sour cream
  • ½ cup Unsalted butter, melted
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 cups Sharp Cheddar cheese, shredded
  • The “Crunch” Topping:
    • 2 cups Cornflakes, crushed
    • ¼ cup Butter, melted

👩‍🍳 Instructions

1. The Creamy Base

  • In a large mixing bowl, whisk together the sour cream, cream of chicken soup, melted butter, garlic powder, and onion powder.
  • Stir in 1 ½ cups of the cheddar cheese (reserve the rest for the top).

2. The Potato Fold

  • Gently fold the hash browns into the creamy mixture until every potato cube is well-coated.

3. The Slow Simmer

  • Grease the inside of your slow cooker. Pour the potato mixture in and smooth the top.
  • Cover and cook on Low for 6 hours or High for 4 hours. You’ll know it’s ready when the edges are bubbly and a light golden brown.

4. The Golden Crown

  • About 30 minutes before serving, mix the crushed cornflakes with the ¼ cup of melted butter.
  • Sprinkle the remaining ½ cup of cheese over the potatoes, then pile the buttery cornflakes on top.
  • Cover for the final 30 minutes to let the cheese melt and the topping get warm and crispy.

The “Bacon” Upgrade: In Kentucky, it’s common to stir in ½ cup of real bacon bits or diced ham to turn this side dish into a full-blown meal. The smokiness of the pork cuts through the heavy cream and sour cream beautifully.

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