4-Ingredient Slow Cooker Creamy Potatoes
Ingredients
3 pounds russet potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)
2 cups shredded cheddar cheese (mild or sharp, your choice)
1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for a meatless option)
1 cup sour cream
Optional but helpful: 1/2 teaspoon salt and 1/2 teaspoon black pepper, to taste
Nonstick cooking spray or a little butter for greasing the slow cooker
Directions
1. Prepare the slow cooker: Lightly grease the inside of your slow cooker with nonstick cooking spray or a little butter. This helps prevent sticking and makes cleanup easier.
2. Prep the potatoes: Peel the russet potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. Try to keep the slices roughly the same thickness so they cook evenly. If you’re slicing ahead of time, you can keep them in a bowl of cold water to prevent browning, then drain and pat dry before adding to the slow cooker.
3. Make the creamy mixture: In a medium bowl, stir together the cream of chicken soup and sour cream until smooth. If you’re using salt and pepper, add them now and mix well. This will be your creamy sauce that coats the potatoes.
4. Layer the potatoes and sauce: Add about half of the sliced potatoes to the bottom of the slow cooker, spreading them into an even layer. Spoon and spread about half of the creamy soup mixture over the potatoes. Sprinkle half of the shredded cheddar cheese over the top.
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