Every spring during Administrative Professionals' Week, I liked to bring something warm and comforting into the office, the kind of dish that could sit in the break room crock pot and stay welcoming all morning. These slow cooker potatoes are my easy answer these days: just frozen potato gems, a few pantry staples, and the gentle heat of a slow cooker. It’s very much in the spirit of old Midwestern church suppers—simple, creamy, and a little bit indulgent—only here we let the appliances do the work. Toss everything into the crock, give it a stir, and by the time folks wander in for seconds, they’ll be scraping the pot clean.
Serve these creamy slow cooker potato gems straight from the crock on warm mode with a big spoon, just like you’d see at a church basement potluck. They’re wonderful alongside baked ham, meatloaf, roast chicken, or a simple skillet of pork chops. Add a crisp green salad or steamed green beans to balance the richness, and maybe some dinner rolls or buttered bread to mop up the cheesy sauce. For a more casual spread, set them out with sliced smoked sausage or pulled pork and let everyone build their own plates.
Slow Cooker Potato Gem PotatoesServings: 8
Ingredients
1 (32-ounce) bag frozen potato gems (tater tots or potato crowns)
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 cup finely chopped onion (fresh or thawed frozen)
1 teaspoon seasoned salt (or regular salt) plus 1/2 teaspoon black pepper
Directions
Lightly grease the insert of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help keep the potatoes from sticking.
Scatter the frozen potato gems evenly over the bottom of the slow cooker insert. They can be piled a bit, but try to spread them out so the sauce can work its way around them.
In a medium bowl, stir together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, chopped onion, seasoned salt, and black pepper until everything is well combined and creamy.
Pour the soup and cheese mixture over the frozen potato gems in the slow cooker. Use a spatula or large spoon to gently toss and fold until most of the potato gems are coated with the sauce. It doesn’t have to be perfect; they’ll mingle more as they cook.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are hot all the way through and very tender, and the edges are starting to get a little golden and crusty.
Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Cover again and let cook on LOW (or on WARM, if your slow cooker has that setting) for about 10 to 15 minutes, just until the cheese on top is melted.
Give the potatoes a gentle stir if you like them extra creamy, or leave them as is for a cheesier top layer. Switch the slow cooker to WARM and serve the potatoes straight from the crock, making sure everyone gets some of the cheesy bits from the sides.
Variations & Tips
For a little smoky flavor, stir in 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham along with the soup mixture before cooking. You can also use cream of mushroom or cream of celery soup instead of cream of chicken if that’s what you have on hand or if you need to avoid poultry products. If you prefer a milder flavor, use Colby Jack or Monterey Jack cheese in place of some or all of the cheddar. For a bit of color and crunch, sprinkle sliced green onions or chopped fresh parsley over the top just before serving. To add a touch of heat, toss in 1/4 teaspoon of cayenne pepper or a few dashes of hot sauce with the soup mixture. Food safety tips: Always keep the potato gems frozen until you’re ready to assemble the dish; do not thaw them on the counter. Make sure the mixture reaches a safe serving temperature (steaming hot in the center) before switching the slow cooker to WARM. Do not leave the finished potatoes on the WARM setting for more than 2 to 3 hours; after that, cool leftovers quickly and refrigerate in shallow containers within 2 hours of cooking. Reheat leftovers thoroughly until piping hot before serving, and use within 3 to 4 days.
