Kentucky Crockpot Potatoes

Here’s a Kentucky-style Crockpot Potatoes recipe—rich, creamy, and ultra-comforting, perfect as a hands-off side dish 🥔🧀

🥔 Kentucky Crockpot Potatoes

Ingredients (serves 6–8)

• 900 g–1 kg (2–2½ lb) potatoes, peeled and sliced

• 1 small onion, finely chopped

• 1 can (300 g / 10 oz) cream of chicken soup

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• 2 tbsp butter, melted

• Salt & black pepper, to taste

Optional additions (very common):

• A little garlic powder

• Chopped parsley or green onions

👩‍🍳 Instructions

1. Prep the crockpot
   Lightly grease the inside of your slow cooker.

2. Mix the sauce
   In a bowl, combine cream of chicken soup, sour cream, melted butter, salt, pepper, and any optional seasonings.

3. Layer
   Place half the potatoes and onion in the crockpot.
   Spread half the sauce over the top and sprinkle with some cheese.
   Repeat layers.

4. Cook
   Cover and cook:

   • Low: 5–6 hours

   • High: 3–4 hours
     until potatoes are tender.

5. Finish
   Stir gently, sprinkle with remaining cheese, cover, and let melt for 10–15 minutes.

🍽️ Serve With

• Fried chicken or pork chops

• Meatloaf

• BBQ or holiday meals

🔥 Tips

• Slice potatoes evenly so they cook at the same rate

• Don’t lift the lid too often—heat escapes

• For firmer slices, don’t stir until the end

If you want, I can:

• Make it no-soup / from scratch

• Do a lighter version

• Add bacon-free smoky flavor

• Adjust for a small crockpot