Crock Pot Creamy Cheesy Red Potatoes
Indulge in the ultimate comfort food with these Crock Pot Creamy Cheesy Red Potatoes—a rich and satisfying side dish that’s perfect for busy weeknights or holiday feasts! Tender red potatoes, cooked to perfection in your slow cooker, are smothered in a velvety sauce made from cream cheese, shredded cheddar, and a hint of garlic and onion for an irresistible depth of flavor. With just 15 minutes of prep time, this set-it-and-forget-it recipe combines convenience with indulgence. Serve these cheesy potatoes garnished with fresh parsley for a pop of color and enjoy them alongside roasted meats, grilled chicken, or as a standout potluck favorite. Whether you’re feeding a family or hosting guests, these slow-cooked, creamy delights are sure to be a hit! Perfect for any occasion, this recipe is packed with keywords like creamy, cheesy, and crock pot for ultimate SEO appeal.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sour cream
- 0.5 cup milk
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Wash and scrub the red potatoes thoroughly. Cut them into 1-inch cubes, leaving the skin on for added texture and flavor.
Spray the inside of the crock pot with non-stick cooking spray or use a crock pot liner to prevent sticking and make cleanup easier.
Add the cubed potatoes to the crock pot evenly.
In a medium-sized microwave-safe bowl, combine the cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, black pepper, sour cream, milk, and butter. Microwave the mixture in 20-30 second intervals, stirring between each interval, until the cheeses are melted and the sauce is smooth and creamy.
Pour the cheesy mixture evenly over the potatoes in the crock pot. Use a spatula or spoon to gently toss and coat the potatoes evenly with the sauce.
Cover the crock pot with the lid and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are fork-tender.
Once cooked, give the potatoes a gentle stir to ensure the sauce is evenly distributed.
Serve warm and garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 139.7 g | 698% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 41.7 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2442 mg | 188% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4370 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
