Ohhh this is one of those set-it-and-forget-it slow-cooker sides that somehow tastes way more indulgent than it should 🥔✨. Creamy, savory, and dangerously addictive.
Slow Cooker Creamy Potato Wedges
Ingredients
- 3–4 lbs potatoes, cut into thick wedges (Russet or Yukon Gold)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- ½ cup sour cream
- ½ cup grated Parmesan or cheddar
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- Optional: chopped chives or bacon bits
Instructions
- Prep the potatoes
- Scrub potatoes well and cut into wedges. No need to peel.
- Place them evenly in the slow cooker.
- Make the mixture
- In a bowl, whisk together cream of chicken soup, sour cream, cheese, garlic powder, onion powder, salt, and pepper.
- Ladle & coat
- Spoon the mixture over the raw potato wedges.
- Gently toss so everything is coated.
- Cook
- Cover and cook:
- LOW: 5–6 hours
- HIGH: 2½–3 hours
- Stir once halfway if possible.
- Cover and cook:
- Finish
- Taste and adjust seasoning.
- Top with chives, extra cheese, or bacon bits before serving.
Why This Keeps You Coming Back
- Potatoes absorb all that savory creaminess
- Slow cooking makes them tender but not mushy
- It’s rich without being heavy
Easy Add-Ins
- Sliced onions or mushrooms
- A splash of chicken broth if you want it looser
- Paprika or ranch seasoning for extra punch
💡 Serving ideas:
Perfect next to roast chicken, pork chops, meatloaf — or honestly, straight out of the slow cooker with a spoon 😄.
If you want, I can give you 3 more slow-cooker potato recipes (cheesy, garlicky, or herby) that people beg for at potlucks.
