Slow Cooker Cheese Potatoes Recipes

Steps:

• Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture. , Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes.

Steps:

• Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.

Steps:

• Line slow cooker with foil, leaving enough foil to cover potatoes when finished (this will help the potatoes not to stick to the edges and to help them steam. It will also keep them from getting mushy.)
• Layer half each of the bacon, onions, potatoes and cheese in the slow cooker. Season to taste and dot with 1 Tablespoon of butter.
• Repeat layers of bacon, onions, potatoes and cheese. Dot with 1 Tablespoon of butter.
• Overlap with remaining foil. Place lid on slow cooker and cook on low for 6-8 hours. Sprinkle with green onions and serve.

Steps:

• Mix together all ingredients in slow cooker.
• Cover. Cook on Low 7 hours.

Steps:

• Spray slow cooker container with cooking spray.
• Mix all ingredients in a slow cooker.
• Cook on low for 7 hours.

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Steps:

• In an oval 5- to 6-quart slow cooker, stir together 3 cereals, pretzels, cheese crackers, bacon bits and Parmesan cheese.
• In small bowl, beat melted butter, oil and ranch dressing mix with whisk until well combined. Pour over cereal mixture; stir until evenly coated.
• Cook uncovered on High heat setting 2 hours, stirring every 15 to 20 minutes.
• Spread cereal mixture on ungreased cookie sheet or sheet of waxed paper. Cool 3 to 5 minutes before serving.