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Crockpot Swamp Potatoes

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A creamy, easy side dish that cooks itself in a slow cooker, perfect for busy weeknights.

Ingredients

Scale
  • 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

Instructions

  1. Peel and dice the russet potatoes into evenly sized cubes and place them in an even layer in the bottom of the crockpot.
  2. 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.
  3. Pour the cream mixture evenly over the potatoes in the crockpot, gently stirring to coat all the potatoes in the sauce.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and creamy.
  5. 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.
  6. Once the cheese is fully melted and the potatoes are rich and creamy, taste and adjust seasoning with additional salt and pepper if needed.
  7. Spoon the swamp potatoes into a serving dish or serve straight from the crockpot, garnishing with the remaining green onions just before serving.

Notes

For a loaded potato feel, top with extra cheddar or crumbled bacon. Serve hot alongside meats or salads.

Nutrition

Keywords: Crockpot, Swamp Potatoes, Easy Side Dish, Comfort Food, Slow Cooker

Find it online: https://alexandrarecipes.com/crockpot-swamp-potatoes/