4-Ingredient Slow Cooker Creamy Potatoes
Introduction
When you need a comforting, no-fuss side dish, these 4-Ingredient Slow Cooker Creamy Potatoes
are the perfect solution. Made with simple pantry staples and minimal prep, this recipe delivers tender potatoes
coated in a rich, creamy sauce—all without turning on the oven. It’s ideal for busy weeknights, holidays, or potlucks.
Ingredients
- 2 lbs potatoes (Yukon Gold or red potatoes), sliced or cubed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- ½ cup milk or heavy cream
Instructions
- Lightly grease the inside of your slow cooker.
- Add the sliced or cubed potatoes evenly into the slow cooker.
- In a bowl, mix the cream of mushroom soup and milk until smooth.
- Pour the mixture over the potatoes and stir gently to coat.
- Sprinkle shredded cheddar cheese evenly on top.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes are tender.
- Stir gently before serving for a creamy, even texture.
Description
These creamy potatoes are soft, cheesy, and rich with flavor despite using just four ingredients.
The slow cooker allows the potatoes to absorb the creamy sauce perfectly, creating a comforting dish
that pairs beautifully with chicken, beef, pork, or holiday mains.
Tips
- Slice potatoes evenly to ensure they cook at the same rate.
- Yukon Gold potatoes provide the creamiest texture.
- Add a pinch of garlic powder or black pepper for extra flavor (optional).
- Stir once halfway through cooking if possible for even creaminess.
Correction (Common Mistakes to Avoid)
- Avoid overcooking on HIGH, which can cause the sauce to separate.
- Do not add extra liquid, or the dish may become too soupy.
- Always grease the slow cooker to prevent sticking.
Enjoy
Serve these creamy slow cooker potatoes hot as a comforting side dish your family will love.
With minimal effort and maximum flavor, this recipe is sure to become a regular favorite.
Enjoy every creamy bite!
