Slow Cooker Scalloped Potatoes

These slow cooker scalloped potatoes are the ultimate creamy, cheesy comfort food made with simple, reliable ingredients and a foolproof method that delivers perfect results every time. These slow cooker scalloped potatoes turn out perfectly tender in a rich, creamy cheese sauce with hardly any hands-on effort, making them an easy, reliable side dish. They’re packed with comfort and perfect for both busy weeknights and holiday dinners.

Best Recipe for Slow Cooker Scalloped Potatoes

There is nothing I love more than a quick slow cooker side recipe. If you’re like me, you spend lots of time and effort on the main meal and then remember later on that you need something to go with it! Here is a solution to that problem. These slow cooker scalloped potatoes are a ridiculously easy and delicious side. Made with minimal ingredients, it’s a side that pairs well with so many recipes!

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Helpful Ingredient Tips

• Russet Potatoes – I like to use russet potatoes for this recipe because they are higher in starch and have a creamier texture when slow cooked all day.
• Condensed Cream of Chicken Soup – Cream of chicken soup packs a lot of flavor and also makes these potatoes creamy and delicious.
• Whole Milk – You will notice that after a few hours of cooking the potatoes are going to be soft and as you stir them, they will get thick. To thin the potatoes out and also help them have the best texture, I add some whole milk.
• Cheddar Cheese – The key here is to use cheese that has to be shredded (brick cheese). The pre-shredded cheese has a waxy substance on it to prevent it from caking in the bag which makes it harder to melt.
• Bacon – This is an optional ingredient, but I love to add some crumbled bacon on top of the potatoes because let’s face it, bacon makes everything better.

Seasonings

• Garlic Powder
• Onion Powder
• Kosher Salt
• Pepper

Tools You’ll Need

• Slow Cooker
• Measuring Cups and Spoons
• Cutting Board + Knives
• Cheese Grater
• Potato Peeler

Recipe for Slow Cooker Scalloped Potatoes

1. Peel and thinly slice the potatoes.
2. Lightly spray the bottom of your slow cooker with cooking spray. Add half of the potatoes in an even layer.
3. Sprinkle half of the seasonings over top of the potatoes (½ tsp onion powder, ½ tsp garlic powder, 1 tsp kosher salt, and ½ tsp pepper).
4. Add the remaining potatoes on top, then sprinkle with the remaining seasonings.
5. In a mixing bowl, whisk together the cream of chicken soup and 1 cup of milk until smooth. Pour evenly over the potatoes.
6. Cover and cook on high for 2–3 hours or on low for 4–5 hours, until the potatoes are tender.
7. Remove the lid and stir in 2 cups of shredded cheddar cheese and ¾ cup of milk until well combined.
8. Top with additional shredded cheese and crumbled bacon. Let sit for a few minutes until the cheese is melted, then serve.
9. Enjoy!

Storage and Reheating

Storage:
Allow the scalloped potatoes to cool completely, then transfer to an airtight container or cover the slow cooker insert tightly with plastic wrap or foil. Store in the refrigerator for up to 3–4 days.

Reheating:
For best results, reheat in the oven at 325°F, covered with foil, until warmed through (about 20–25 minutes). You can add a splash of milk before reheating to help bring back the creamy texture.

For quicker reheating, microwave individual portions in 30–60 second intervals, stirring in between, until heated through.

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