Start by peeling and thinly slicing 6 cups of Yukon Gold or Russet potatoes, ensuring evenly sized pieces for uniform cooking. If you’re using frozen diced potatoes, skip this step altogether. Set aside as you move on to the creamy mixture, and make sure to keep the slices from browning by covering them with a damp cloth.

In a large mixing bowl, combine 1 can of cream of chicken soup, 1 cup of sour cream, 4 tablespoons of melted butter, and 2 cups of shredded sharp cheddar cheese. Season with 1 teaspoon of salt, ½ teaspoon of black pepper, and if desired, ½ teaspoon of garlic powder. Stir everything together until it’s a smooth, rich blend.

Take your crockpot and grease the insert with cooking spray or a little melted butter. This will prevent the potatoes from sticking.

Begin layering your prepared dish by adding half of the sliced potatoes to the bottom of the greased crockpot. Spread them out evenly.

Once the first layer of potatoes is in place, generously spread half of the creamy cheese mixture over the potatoes.

Now, repeat the process by layering the remaining sliced potatoes over the cheese mixture. Spoon the last half of the cheese mixture on top.

Cover the crockpot with a lid and select your cooking setting. For a melt-in-your-mouth experience, choose low heat and let the Crockpot Cheesy Potatoes cook for 5 to 6 hours.

Once cooking is complete, gently stir the mixture to fully incorporate the melted cheese and creamy sauce with the potatoes.

Before serving, garnish your Crockpot Cheesy Potatoes with 2 tablespoons of chopped fresh parsley or chives.