These 5-ingredient slow cooker backyard spuds are my weeknight answer to a hearty, no-fuss side dish. You literally dump frozen potato wedges into the slow cooker, add four pantry-friendly ingredients, and let the heat work its magic. The result is tender, seasoned potatoes with melty cheese and smoky bacon notes that taste like something you’d get at a backyard cookout, even in the middle of a busy week. Using frozen wedges skips the peeling and chopping, but still delivers that comforting, Midwest-style meat-and-potatoes appeal that keeps everyone coming back for seconds.
Serve these backyard spuds alongside grilled or roasted meats—think burgers, brats, barbecue chicken, or a simple pan-seared steak. They’re also great with pulled pork or rotisserie chicken when you want the plate to feel more like a cookout spread. Add a crisp green salad or steamed green beans to balance the richness, and offer extra sour cream, chopped green onions, or hot sauce at the table so everyone can dress their portion the way they like.
5-Ingredient Slow Cooker Backyard SpudsServings: 6
Ingredients
2 pounds frozen seasoned potato wedges
1 1/2 cups shredded cheddar cheese, divided
1 cup cooked and crumbled bacon (about 8 slices)
1 cup sour cream
1/2 teaspoon garlic powder
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Scatter the frozen seasoned potato wedges in an even layer on the bottom of the slow cooker. The wedges can overlap, but avoid packing them too tightly so the heat circulates well.
In a medium bowl, stir together the sour cream and garlic powder until smooth. This quick mixture adds flavor and helps create a creamy coating on the potatoes as they cook.
Dollop the sour cream mixture over the frozen potato wedges, then use the back of a spoon or a spatula to gently spread it so most of the potatoes have some coverage. It doesn’t need to be perfectly even.
Sprinkle about 1 cup of the shredded cheddar cheese evenly over the potatoes and sour cream layer.
Scatter the cooked, crumbled bacon evenly over the top. Make sure the bacon is fully cooked and cooled slightly before adding; use pre-cooked bacon if you want to keep prep especially simple.
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the potatoes are tender and heated through and the edges are starting to brown. Avoid lifting the lid more than once or twice, as that extends the cooking time.
In the last 10 to 15 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Cover again and cook just until the cheese is fully melted and gooey.
Once done, turn the slow cooker to WARM. Gently stir from the bottom to distribute the cheesy, creamy coating and bacon throughout the potatoes, being careful not to break the wedges up too much.
Serve the backyard spuds straight from the slow cooker. If you like, garnish with sliced green onions or a little extra sour cream on top (these would be additional ingredients beyond the core five).
Variations & Tips
To change up the flavor profile, swap cheddar for pepper jack or a smoked gouda for a deeper, campfire-style taste. For a ranch twist, replace the garlic powder with 1 tablespoon of dry ranch seasoning mix and use a blend of cheddar and Monterey Jack. If you prefer things a bit lighter, use light sour cream and turkey bacon, and reduce the cheese slightly; the potatoes will still be satisfying but not quite as rich. You can also use plain frozen potato wedges instead of seasoned and bump the garlic powder up to 3/4 teaspoon, adding 1/2 teaspoon paprika and 1/2 teaspoon kosher salt for a DIY seasoning. To make it vegetarian, omit the bacon and add 1 cup of drained, rinsed black beans or pinto beans in its place for some extra protein and texture. For spice lovers, stir 1 to 2 tablespoons of chopped pickled jalapeños into the sour cream or finish the dish with a drizzle of hot sauce. Food safety tips: Always start with fully cooked bacon; raw bacon will not reliably reach a safe temperature or texture in the slow cooker when layered over frozen potatoes. Keep the frozen wedges frozen until you’re ready to assemble so they cook evenly and spend less time in the temperature “danger zone.” Do not leave the finished dish on the WARM setting for more than 2 hours; after that, transfer leftovers to shallow containers, cool quickly, and refrigerate. Reheat leftovers thoroughly until steaming hot before serving.
