Crockpot Swamp Potatoes

A creamy, easy side dish that cooks itself in a slow cooker.

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INTRODUCTION

Crockpot Swamp Potatoes are a simple, warm, and comforting dish. The potatoes cook slowly in a rich sauce until they are soft and full of flavor. This recipe uses basic ingredients you likely have in your kitchen. It frees your time and gives you a creamy side that pairs with many meals. If you like hands-off cooking, this dish will fit your weeknight plan. For more slow cooker potato ideas, try a similar twist with a cheesy potatoes and kielbasa recipe that also makes use of the crockpot.

WHY YOU WILL LOVE THIS RECIPE

You will love this Crockpot Swamp Potatoes recipe because it is easy and forgiving. The slow cooker makes the potatoes tender without watching the stove. The sauce is creamy and rich without a lot of fuss. You can make it ahead, and it holds well for a gathering or a busy week. It uses simple ingredients like cream, sour cream, and cheese for comfort food flavors. The dish is flexible and can feed a family with little effort. If you want a different crockpot dinner to go with these potatoes, try a simple garlic parmesan chicken pasta that cooks the protein while your potatoes get creamy.

HOW TO MAKE Crockpot Swamp Potatoes

This crockpot recipe keeps things simple. Start with peeled and diced russet potatoes. Mix a creamy sauce and pour it over the potatoes. Let the slow cooker do the work. Add cheese near the end so it melts into the sauce. Stir in green onions for a fresh bite. The slow cook time lets flavors blend and gives a soft, creamy texture. For a loaded potato feel, this dish reminds me of hearty baked options like cheeseburger twice baked potatoes, but all done in the crockpot.

EQUIPMENT NEEDED

• 1 crockpot or slow cooker (4 to 6 quart works well)
• 1 medium mixing bowl
• 1 whisk or fork to mix the sauce
• 1 sharp knife and cutting board for the potatoes and green onions
• 1 measuring cup and spoons
• 1 large spoon or spatula for stirring and serving

Ingredients You’ll Need :

4 large russet potatoes, peeled and diced, 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup sour cream, 1/2 cup shredded cheddar cheese, 1/4 cup green onions, chopped (divided), 2 cloves garlic, minced, 1 teaspoon paprika, Salt, to taste, Black pepper, to taste

STEP-BY-STEP INSTRUCTIONS :

Peel and dice the russet potatoes into evenly sized cubes and place them in an even layer in the bottom of the crockpot., In a medium bowl, whisk together the heavy cream, chicken broth, sour cream, minced garlic, paprika, salt, and black pepper until smooth and well combined., Pour the cream mixture evenly over the potatoes in the crockpot, gently stirring to coat all the potatoes in the sauce., Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and creamy., About 30 minutes before serving, stir in the shredded cheddar cheese and half of the chopped green onions, then cover again to allow the cheese to melt and blend into the potatoes., Once the cheese is fully melted and the potatoes are rich and creamy, taste and adjust seasoning with additional salt and pepper if needed., Spoon the swamp potatoes into a serving dish or serve straight from the crockpot, garnishing with the remaining green onions just before serving.

HOW TO SERVE Crockpot Swamp Potatoes

Serve these swamp potatoes hot from the crockpot. They make a great side for roast chicken, pork chops, or grilled meats. You can also serve them with a green salad or steamed vegetables for a full plate. For a fresh contrast, add a spoonful of crisp coleslaw or a light cucumber salad. If you want a smoother, ladle-style side, stir a little extra warm chicken broth or cream into the crockpot just before serving. For a similar creamy side to pair with your main course, try a classic sour cream mashed potatoes with chives that brings a similar soft texture and tang.

STORAGE & FREEZING : Crockpot Swamp Potatoes

Store leftover swamp potatoes in an airtight container in the fridge. They will keep well for 3 to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk, cream, or broth to loosen the sauce if it has thickened. You can freeze this dish, but cream-based sauces can change texture after freezing. To freeze, cool fully and transfer to a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly over low heat. Stir well to restore creaminess.

SERVING SUGGESTIONS

• Top with extra shredded cheddar or a sprinkle of crumbled bacon for more flavor.
• Add a dollop of sour cream and extra green onions for a loaded potato feel.
• Serve alongside roast chicken, meatloaf, or grilled sausages.
• Pair with steamed green beans or a fresh salad to balance the richness.
• For a party, keep the crockpot on warm and offer toppings like chives, bacon bits, and extra cheese in small bowls.

VARIATIONS

You can change this recipe to fit what you like or what you have on hand. Swap cheddar for pepper jack for spice or Swiss for a milder taste. Stir in cooked bacon or diced ham near the end for a meatier dish. Add chopped roasted peppers or a dash of cayenne for heat. If you prefer a lighter version, use half-and-half instead of heavy cream and reduce the sour cream. For a crispy top, transfer to a baking dish, sprinkle more cheese and breadcrumbs, and broil for a few minutes. For an idea that uses salty textures, try pairing different potato methods like crispy salt and vinegar smashed potatoes as a crunchy side in a larger spread.

FAQs

Q: Can I use other potatoes for this recipe?
A: Yes. You can use Yukon Gold or red potatoes, but cooking time may vary. Russet gives the creamiest result.

Q: Can I make this dairy-free?
A: You can try using dairy-free cream and cheese alternatives. The texture may be different but it will still be tasty.

Q: How do I keep the potatoes from falling apart?
A: Cut even-size cubes and do not overcook. Check for fork tenderness at the lower end of the time range.

Q: Can I add vegetables?
A: Yes. Add small pieces of carrot or celery at the start, but note they may change the cook time.

Q: Is it safe to leave the slow cooker on warm after cooking?
A: Yes, use the warm setting for serving for up to a few hours, but stir occasionally and keep it covered.

Q: Can I double the recipe?
A: You can, but use a larger slow cooker and allow a little more time for the potatoes to become tender.

MAKE-AHEAD TIPS FOR Crockpot Swamp Potatoes

You can prepare the potatoes and sauce the day before. Keep the sauce in the fridge and the diced potatoes in cold water to prevent browning. Drain and dry the potatoes before adding them to the crockpot. Assemble the dish in the morning and cook later, or chill assembled in the fridge and cook when ready. If you plan to serve at a specific time, start on low, then switch to warm after the potatoes are tender. If you need the dish sooner, use the high setting and check early to avoid overcooking.

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