Slow-Cooked Cheesy Potatoes


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So easy, you literally throw it all in the crockpot and forget about it for the day. Always a crowd-pleaser.

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  • 1 2 lb. bag frozen hash brown potatoes, partly thawed
  • 2 10 oz. cans cheddar cheese soup
  • 1/2 tsp. cayenne pepper
  • 1 13 oz. can evaporated milk
  • 1 C. finely shredded Colby Jack cheese or Mexican Blend

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Combine above ingredient and pour into a slow cooker which has been buttered on the bottom and sides. Cover and cook on low for 8-9 hours or high for 4 hours.

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