Salty, creamy, and cheesy- these Crock Pot Crack Potatoes are a simple and delicious potato side dish that you’ll fall in love with. They come together super quick in your Crockpot and taste insanely delicious. You can pair them with pretty much any of your favorite mains!
Crack potatoes are rightly named so because they’re literally that addictive. This Crockpot version combines hash browns, bacon, cheese, ranch seasoning, and a few other savory seasonings for that perfect creamy and comforting flavor. Pair them with any of your favorite mains- I love teaming them up with my Marry Me chicken, BBQ ribs, Crock Pot Crack Chicken, and even my Slow Cooker Tri-Tip Roast.
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Why You’ll Love This Recipe
- They're incredibly easy to make- simply just mix the ingredients and let the Crockpot do the rest!
- They’re perfect for busy days and are a total crowdpleaser- making them a great choice for potlucks and parties.
- This crack potato casserole pairs well with almost any main course- from chicken to beef and even pork.
- The recipe calls for the use of diced pre-made hashbrowns, making it a great budget-friendly recipe.
Ingredients for the Crock Pot Crack Potatoes Recipe
- Hash brown potatoes: These are the base of the dish, making it hearty and comforting.
- Bacon: For that crispy, savory, and smoky flavor.
- Cream of mushroom soup: I used the canned variety. The soup lends a beautiful subtle, earthy flavor.
- Cream cheese: For the creamy, velvety texture and a mild tang, balancing out the other flavors.
- Ranch seasoning: Lends a nice zesty taste to the potatoes, elevating the dish's flavor.
- Aromatics: I used a bit of minced garlic and some chopped yellow onions to bring slight sweetness and umami deliciousness to the Crockpot hashbrowns.
- Cheese: I love using cheddar cheese here for its sharp flavor. You could swap with a milder cheese if that’s what you want.
- Green onions: Finely chopped, for the flavor and a nice pop of color. Black pepper: To lend the dish a subtle heat and for that extra flavor.
Flavor Variations and Substitutions
- Swap diced hash browns for sliced potatoes if you prefer a different texture while still keeping the dish creamy.
- Swap out the bacon for smoked sausage for a different flavor and texture.
- Cream of mushroom soup can be replaced with cream of chicken or celery soup to change the flavor profile.
- Experiment with different cheeses, like Monterey Jack, Pepperjack, Gouda, or your favorite shredded cheese.
- Spice it up by adding a dash of hot sauce and red chili flake, or mix in diced jalapenos before slow cooking.
- Mix in shredded cooked chicken or beef for a heartier, protein-packed meal.
- Add caramelized onions and a drizzle of maple syrup or honey for a sweet and savory element.
- Substitute bacon with sautéed mushrooms or soy-based bacon alternatives for a vegetarian option.
How To Make Crockpot Crack Potatoes
Step 1: Divide the bacon: Chop up the bacon into small squares with a sharp knife. Remove ¼ cup and set aside for topping the potatoes when they’re done.
Step 2: Assemble the potato mixture: In a large mixing bowl, combine the diced bacon, mushroom soup, cream cheese, ranch seasoning, minced garlic, onion, black pepper, and hash browns. Mix until the potatoes are coated well.
Step 3: Cover and cook: Transfer the creamy potato mixture to a six-quart Crockpot. Cover and cook on LOW for 4 hours or on HIGH for 2½ hours.
Step 4: Garnish and serve: Once the potatoes are all cooked, sprinkle the remaining cheddar cheese and bacon, and cook for an additional 15 minutes until the cheese is nice and melty. Plate and garnish with some green onions.
Recipe Tips
- Remember that chewy bacon will get soggy in the Crockpot, so cook the bacon until it’s crispy for that deep, smoky flavor.
- Gently mix the ingredients in the Crockpot- you don’t want to end up breaking the hash browns and want the dish to have a nice texture.
- If you can, opt for low heat and a longer cooking time to allow flavors to blend together.
- Keep an eye on the dish and check the moisture level. Gently occasionally, if possible, to keep the potatoes from sticking or burning at the bottom.
- Top the Crockpot crack potatoes with green onions just before serving to enjoy their crispness and color.
- If the mixture seems too thick, add a teeny bit of milk or chicken broth to adjust the consistency.
- Allow the potatoes to rest for a few minutes before serving. This will also allow the sauce to thicken and the flavors to settle down.
Serving Suggestions
These cheesy and creamy potatoes make for the perfect side dish to any of your meaty mains.
I particularly love teaming them up with my Crockpot corned beef and even my Salisbury steak meatballs. For me, these potatoes, paired with my favorite Crockpot Dr Pepper ribs are a match made in heaven!
Storing & Freezing
Storing: Store your leftover crack potatoes in an airtight container in the refrigerator for up to 3-4 days. Remember to allow them to come to room temperature first before you pop them in.
Freezing: Want them to last longer? Transfer the cooled potatoes to a freezer-safe container or bag, removing as much air as possible. You can now freeze them for up to 2 months.
Reheating: To reheat, first thaw the frozen potatoes in the refrigerator overnight, and then warm them in a microwave or in the oven until they are heated through. If you’re using a microwave, make sure you stir occasionally. To reheat it in the oven, first cover the dish with foil to keep it nice and moist.
Recipe FAQs
Yes, you can make them a day in advance. Simply add all the ingredients to a bowl, cover it with cling wrap, and refrigerate overnight. Then, all you need to do is pop it in the Crockpot when you’re ready.
Yes! Fresh potatoes take longer to cook though, so you’ll need to make sure you dice them into small, even pieces and partially cook them before adding them to the Crockpot.
While canned soup adds that delightful creaminess and is pretty convenient too, you can use a homemade white sauce or low-fat cream soup as a healthier alternative if you want to.
More Crock Pot Potato Recipes
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Crock Pot Crack Potatoes Recipe
Ingredients
- 32 oz diced hash brown potatoes
- 1 lb bacon (cooked, chopped, and divided)
- 1 (10.5 oz) can cream of mushroom soup
- 8 oz cream cheese (softened)
- 1 (1 oz) package of dry ranch dressing seasoning
- 2 tsp garlic (minced)
- 1 tsp black pepper
- 1 cup yellow onion (finely diced)
- 3 cups cheddar cheese shredded and divided
- 3 green onions (diced)
Instructions
- Dice the cooked bacon, reserving ¼ cup for sprinkling on top of the potatoes later.
- Add bacon, cream of mushroom soup, cream cheese, ranch dressing seasoning, garlic, black pepper, onion, hash browns, and 2 cups of shredded cheese in a large bowl. Mix until well combined. Add to a 6-quart slow cooker.
- Cover and cook on low for 4 hours or high for 2½ hours.
- Sprinkle the remaining cheddar cheese and bacon over the top and continue to cook for 15 minutes.
- Garnish with green onions before serving, and enjoy!
Notes
- Remember that chewy bacon will get soggy in the Crockpot, so cook the bacon until it’s crispy for that deep, smoky flavor.
- Gently mix the ingredients in the Crockpot- you don’t want to end up breaking the hash browns and want the dish to have a nice texture.
- If you can, opt for low heat and a longer cooking time to allow flavors to blend together.
- Keep an eye on the dish and check the moisture level. Gently occasionally, if possible, to keep the potatoes from sticking or burning at the bottom.
- Top the Crockpot crack potatoes with green onions just before serving to enjoy their crispness and color.
- If the mixture seems too thick, add a teeny bit of milk or chicken broth to adjust the consistency.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
PJ says
The crock pot crack potatoes was a hit!!
Everyone liked it!
Great receipe! Thnx!
Ryan Allen says
I am so glad you enjoyed them.