1 (10.5 oz) can cream of chicken soup (or any creamed soup of your choice)
¼ cup butter (4 tablespoons), melted
½ cup sour cream
½ teaspoon garlic powder
½ teaspoon black pepper
2 cups shredded cheddar cheese
½ teaspoon salt (optional)
¼ cup chopped green onions (optional, for garnish)
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Instructions:
1. Prepare the potatoes: Peel and dice the potatoes into small, bite-sized pieces.
2. Mix the sauce: In a large bowl, stir together the cream of chicken soup, melted butter, sour cream, garlic powder, black pepper, and salt (if using).
3. Combine everything: Add the diced potatoes to the bowl and mix until all potatoes are evenly coated with the sauce. Then fold in 1 ½ cups of the shredded cheddar cheese, reserving the remaining ½ cup for later.
4. Cook: Spray the inside of your crockpot (slow cooker) with non-stick cooking spray. Pour the potato mixture into the crockpot and spread it out evenly.
5. Slow cook: Cover and cook on low for 5–6 hours or on high for 2 ½–3 hours, until the potatoes are tender.
6. Add more cheese: About 15 minutes before serving, sprinkle the remaining ½ cup of cheddar cheese over the top. Cover again and let it melt.
7. Garnish and serve: Garnish with chopped green onions if desired. Serve warm and enjoy!
