Kentucky Crockpot Potatoes

Here’s a classic Kentucky Crockpot Potatoes recipe—creamy, comforting, and perfect for potlucks or Sunday supper 🥔

Kentucky Crockpot Potatoes

Ingredients

• 2½–3 lbs russet or Yukon Gold potatoes, peeled & diced

• 1 small onion, finely chopped

• 1 (10.5 oz) can cream of chicken soup

• 1 (8 oz) block cream cheese, cubed

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• ¼ cup butter, melted

• ½ tsp garlic powder

• Salt & black pepper, to taste

• Optional: chopped parsley or green onions for garnish

Instructions

1. Prep potatoes
   Place diced potatoes in a greased crockpot.

2. Mix sauce
   In a bowl, combine cream of chicken soup, cream cheese, sour cream, butter, garlic powder, salt, and pepper.

3. Assemble
   Pour mixture over potatoes. Add onion and half of the cheddar cheese. Stir gently.

4. Cook
   Cover and cook on LOW 5–6 hours or HIGH 3–4 hours, until potatoes are tender.

5. Finish
   Stir, then sprinkle remaining cheddar cheese on top. Cover and cook another 15–20 minutes until melted.

6. Serve
   Garnish with parsley or green onions if desired.

Variations & Tips

• Loaded style: Add cooked bacon crumbles

• Extra cheesy: Mix in Monterey Jack or Colby

• No canned soup: Use 1 cup heavy cream + 1 tsp chicken bouillon

• Make ahead: Reheats beautifully in the crockpot on LOW

If you want, I can also share a ham-and-potato version, lighter swap ideas, or oven-baked alternative