2. Prep the potatoes: Peel the russet potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. Try to keep the slices roughly the same thickness so they cook evenly. If you’re slicing ahead of time, you can keep them in a bowl of cold water to prevent browning, then drain and pat dry before adding to the slow cooker.
3. Make the creamy mixture: In a medium bowl, stir together the cream of chicken soup and sour cream until smooth. If you’re using salt and pepper, add them now and mix well. This will be your creamy sauce that coats the potatoes.
4. Layer the potatoes and sauce: Add about half of the sliced potatoes to the bottom of the slow cooker, spreading them into an even layer. Spoon and spread about half of the creamy soup mixture over the potatoes. Sprinkle half of the shredded cheddar cheese over the top.
5. Repeat the layers: Add the remaining potatoes in an even layer. Top with the rest of the creamy soup mixture, spreading it out so most of the potatoes are covered. Finish with the remaining shredded cheese sprinkled evenly over the top.
6. Cook: Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for about 3–4 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbly around the edges. Try not to lift the lid too often, as that releases heat and can slow down the cooking time.
7. Rest and serve: Once the potatoes are tender, turn the slow cooker to WARM and let them rest for about 10–15 minutes. This helps the sauce thicken slightly. Give the potatoes a gentle stir from the edges toward the center if you’d like, then taste and adjust seasoning with a little extra salt and pepper if needed. Serve straight from the slow cooker, family-style, so everyone can scoop out their own creamy portion.
Variations & Tips
• Picky-eater friendly: If you have kids (or adults!) who don’t love “chunks” in their food, use a very mild cheddar cheese and cream of chicken soup for a smoother, more familiar flavor. You can also peel the potatoes very cleanly and slice them thin so the texture is extra soft and less noticeable. • Meatless version: Swap the cream of chicken soup for cream of mushroom, cream of celery, or cream of potato soup. Use vegetable broth-based soups if you’re watching for hidden meat ingredients. This makes a great side for meatless Mondays or when you’re serving a vegetarian main dish. • Extra-cheesy potatoes: If your family loves cheese, add an extra 1/2–1 cup of shredded cheddar or a mix of cheddar and mozzarella. You can also sprinkle a little cheese on top during the last 15–20 minutes of cooking so it melts into a gooey layer. • Add-ins for grown-ups: Stir in 1/4 cup finely chopped green onions or chives into the creamy mixture for a bit of color and flavor. You can also add 1/2 teaspoon garlic powder or onion powder for a subtle savory boost that most kids won’t even notice. • Bacon-loaded twist: For a special weekend or holiday breakfast, stir in 4–6 slices of cooked, crumbled bacon before cooking, and top with a little extra cheese at the end. Serve with eggs and fruit for a hearty brunch. • Lighter touch: Use light sour cream and a reduced-fat cheese if you’d like to cut back a bit on richness. The potatoes will still be creamy, just a little less heavy. You can also use half cream of chicken soup and half low-sodium chicken broth, but the sauce will be slightly thinner. • Make-ahead tip: You can slice the potatoes and mix the sauce a few hours ahead. Keep the potatoes in cold water in the fridge to prevent browning, then drain, pat dry, and assemble the layers when you’re ready to start the slow cooker. This is especially handy on busy days when you know the evening will be rushed.
