Kentucky Crockpot Potatoes (The Rich & Creamy Southern Classic)
I set a batch of these Kentucky Crockpot Potatoes to simmer earlier today, and they are a delicious reminder of why Southern comfort food is so legendary. If you’ve ever had “Funeral Potatoes” or a classic hash brown casserole, think of this as their more sophisticated, slow-cooked cousin. It is a rare and beautiful victory to find a side dish that is this decadent and rich while being a simple “dump and go” recipe.
The beauty of the Kentucky style is the texture. By slow-cooking the potatoes in a blend of sour cream, sharp cheese, and savory cream of chicken, you create a velvety, almost fondue-like sauce that coats every bite. It’s a staple at Kentucky church socials and family reunions because it pairs perfectly with everything from fried chicken to a holiday roast.
Whether you’re prepping for a big potluck or just want the ultimate “hug in a bowl” for dinner tonight, these potatoes are the effortless crowd-pleaser you’ve been looking for.
Simple Kentucky Crockpot Potatoes
Ingredients
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1 bag (30 oz) frozen shredded hash browns (thawed)
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1 can (10.5 oz) condensed cream of chicken soup
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1 container (16 oz) sour cream
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½ cup (1 stick) unsalted butter, melted
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2 cups shredded sharp cheddar cheese
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp salt (plus more to taste)
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Optional: 1 ½ cups crushed cornflakes or Ritz crackers for a crunchy topping
Instructions
1) Mix the Base In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, and salt.
2) Fold in the Potatoes and Cheese Gently fold the thawed hash browns and 1 ½ cups of the shredded cheddar into the creamy mixture until every shred of potato is well-coated.
3) Slow Cook Transfer the mixture into a greased slow cooker.
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Slow Cooker Method: Cover and cook on Low for 4–5 hours or on High for 2–3 hours. You want the edges to be bubbly and the center to be hot and creamy.
4) The Cheesy Topping About 20 minutes before serving, sprinkle the remaining ½ cup of cheese over the top. If you’re using the optional cornflakes or crackers, toss them with a tablespoon of melted butter and sprinkle them over the cheese now.
5) Melt and Set Cover for the remaining 20 minutes until the cheese is molten. Serve warm, directly from the crockpot.
Why Kentucky Crockpot Potatoes Are the Best
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Pantry Staple Perfection: Uses common ingredients you likely already have in your kitchen.
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No-Fuss Prep: No peeling or chopping potatoes; the frozen hash browns do all the work for you.
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Ultra-Creamy Texture: The slow cooker prevents the dairy from “breaking,” keeping the sauce silky and smooth.
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Feeds a Crowd: This recipe is easily doubled if you’re heading to a large gathering or hosting a holiday.
Tips for Success
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Thaw the Potatoes: Make sure your hash browns are thawed and patted dry. If they go in frozen, they will release extra water and make the sauce runny.
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Grease the Liner: Use a slow cooker liner or a heavy coating of cooking spray. The cheese and cream can stick to the sides as they caramelize.
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Sharp Cheese is Best: Use “Extra Sharp” cheddar to ensure the cheese flavor stands up to the richness of the sour cream.
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The Crunch Factor: If you want a truly authentic Kentucky experience, don’t skip the buttered cornflake topping!
Easy Variations
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Ham and Potato: Stir in 2 cups of diced cooked ham for a complete one-pot meal.
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Spicy Kentucky Style: Add a small can of diced green chilies or a teaspoon of smoked paprika.
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Veggie Loaded: Fold in a cup of steamed broccoli or sautéed bell peppers.
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Bacon Lover’s: Top with plenty of crispy bacon bits right before serving.
FAQ – Kentucky Crockpot Potatoes
Can I use fresh potatoes?
Yes, but you will need to peel and shred them yourself, and then soak/dry them to remove excess starch. The frozen hash brown shortcut is highly recommended!
Why are my potatoes mushy?
This usually happens if they are cooked too long on High. Stick to the Low setting for the best texture.
Can I make this in the oven?
Absolutely. Spread the mixture in a 9×13 baking dish and bake at 350°F (175°C) for 45–50 minutes.
How do I store leftovers?
Store in an airtight container for up to 4 days. They reheat beautifully in the microwave with a tiny splash of milk to bring back the creaminess.
