Easy Slow Cooker Cheesy Potatoes
These are always a hit at parties and potlucks Not a single time where I do not give out this recipe So quick, simple, and delicious
These are always a hit at parties and potlucks Not a single time where I do not give out this recipe So quick, simple, and delicious
- 1 cup milk
- 1 teaspoon minced garlic
- 1 (2 pound) package frozen southern-style hash brown potatoe thawed
- 4 cups shredded cheddar cheese
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 cup chopped yellow onion (optional)
- 1 pinch seasoned salt or to taste
- 1 cup crushed cheese-flavored crackers (such as cheez-it divided
- Carbohydrate 1.85239941827523 g
- Cholesterol 57.8400000020288 mg
- Fat 18.2793077716418 g
- Fiber 0.00582863786150445 g
- Protein 13.9376524475498 g
- Saturated Fat 11.5844230236133 g
- Serving Size 1 1 serving (77g)
- Sodium 337.535184221518 mg
- Sugar 1.84657078041372 g
- Trans Fat 0.996659106913386 g
- Calories 228 calories
Step-by-step
- Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
- Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.
Most home cooks dump frozen potatoes directly into the slow cooker without thawing them first, releasing excess water that dilutes the soup base. Thaw the two-pound potato package fully and blot surface moisture with paper towels before mixing. Condensed cream soups contain stabilizing gums designed to prevent separation under prolonged heat, making them ideal for holding temperatures around 165 degrees Fahrenheit during service without breaking the emulsion. Sour cream and milk add necessary acidity and hydration to counteract the dense starches of the cheddar cheese.
Second-Day Transformations
Refrigerated leftovers solidify significantly due to the high starch and dairy content, presenting distinct opportunities for crisping. Portion cold portions into a cast-iron skillet heated over medium-low with one tablespoon of neutral oil to re-crisp the edges. Press the mixture firmly into the pan to develop a golden-brown crust reminiscent of traditional potato cakes. Alternatively, bind chilled portions with an extra egg and pan-fry them as croquettes within four days of initial cooking.Technical Considerations
Cheddar cheese added too early can oil off, leaving a greasy film across the surface. Reserve half the cheese-flavored crackers until the final ten minutes of heating to maintain distinct texture. Store any remaining portions in an airtight glass container below 40 degrees Fahrenheit for up to four days.
