Crockpot Swamp Potatoes are creamy, cheesy, and irresistibly savory everything you love about a loaded potato, slow-cooked into one spoonable side dish. With tender russets simmered in a rich, garlicky cream sauce and finished with melty cheddar and fresh green onions, this recipe is pure comfort food made easy in your slow cooker.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped (divided)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and dice the russet potatoes into evenly sized cubes and place them in an even layer in the bottom of the crockpot.
- In a medium bowl, whisk together the heavy cream, chicken broth, sour cream, minced garlic, paprika, salt, and black pepper until smooth and well combined.
- Pour the cream mixture evenly over the potatoes in the crockpot, gently stirring to coat all the potatoes in the sauce.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and creamy.
- About 30 minutes before serving, stir in the shredded cheddar cheese and half of the chopped green onions, then cover again to allow the cheese to melt and blend into the potatoes.
- Once the cheese is fully melted and the potatoes are rich and creamy, taste and adjust seasoning with additional salt and pepper if needed.
- Spoon the swamp potatoes into a serving dish or serve straight from the crockpot, garnishing with the remaining green onions just before serving.
Variation
- Add 4–6 slices of cooked, crumbled bacon when you stir in the cheese for a loaded baked potato twist.
- Swap the cheddar for a blend of pepper jack and Monterey Jack for a spicier, Southwestern-style version.
- Stir in 1 cup of frozen corn or diced bell peppers during the last hour of cooking for extra color and sweetness.
Cooking Notes
- Avoid lifting the lid too often during cooking; each peek releases heat and can significantly increase the overall cook time.
- If your slow cooker runs hot, start checking the potatoes for doneness on the earlier side of the time range to avoid overcooking.
- Heavier cream holds up best in the slow cooker; using lighter dairy (like half-and-half) can sometimes curdle if cooked too long or at very high heat.
Serving Suggestions
- Serve alongside roasted or grilled chicken, pork chops, or steak for a hearty, comforting meal.
- Pair with meatloaf, baked ham, or pot roast as a rich, indulgent side dish that soaks up extra gravy or pan juices.
- Offer as part of a holiday or potluck spread next to green beans, salad, and dinner rolls for a crowd-pleasing buffet.
Tips
- Spray the inside of your crockpot with nonstick cooking spray or use a liner to make cleanup easier.
- Taste the cream mixture before pouring it over the potatoes to adjust the salt, pepper, and paprika to your liking.
- For extra cheesy goodness, sprinkle an additional handful of cheddar over the top during the last 10 minutes of cooking, then cover until melted.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal (approx.)
- Protein: 6 g (approx.)
- Sodium: 480 mg (approx.)
Frequently Asked Questions
- Can I use a different type of potato?
Yes, Yukon Gold potatoes work well and become creamy and buttery, though they may hold their shape a bit more than russets. - Can I make this ahead of time?
You can cook the potatoes, cool them, and refrigerate for up to 3 days. Reheat gently in the crockpot or on the stovetop with a splash of cream or broth. - How can I lighten this recipe up?
Use half-and-half or evaporated milk in place of some of the heavy cream and choose light sour cream and reduced-fat cheese, keeping in mind the sauce may be slightly less rich. - Can I cook this on the stovetop instead?
Yes. Simmer the potatoes in the cream and broth mixture in a covered pot over low heat, stirring occasionally, until tender, then stir in the cheese and green onions at the end.
Conclusion
Crockpot Swamp Potatoes turn simple russets into a rich, velvety side dish with almost no effort. The slow cooker gently softens the potatoes in a garlicky, creamy sauce, then finishes them with melty cheddar and fresh green onions. It’s the kind of cozy, crowd-pleasing recipe that fits right in at family dinners, potlucks, and holidays alike.
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Crockpot Swamp Potatoes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
Crockpot Swamp Potatoes are creamy, cheesy, and irresistibly savory everything you love about a loaded potato, slow-cooked into one spoonable side dish. With tender russets simmered in a rich, garlicky cream sauce and finished with melty cheddar and fresh green onions, this recipe is pure comfort food made easy in your slow cooker.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped (divided)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and dice the russet potatoes into evenly sized cubes and place them in an even layer in the bottom of the crockpot.
- In a medium bowl, whisk together the heavy cream, chicken broth, sour cream, minced garlic, paprika, salt, and black pepper until smooth and well combined.
- Pour the cream mixture evenly over the potatoes in the crockpot, gently stirring to coat all the potatoes in the sauce.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and creamy.
- About 30 minutes before serving, stir in the shredded cheddar cheese and half of the chopped green onions, then cover again to allow the cheese to melt and blend into the potatoes.
- Once the cheese is fully melted and the potatoes are rich and creamy, taste and adjust seasoning with additional salt and pepper if needed.
- Spoon the swamp potatoes into a serving dish or serve straight from the crockpot, garnishing with the remaining green onions just before serving.
Notes
- Cut the potatoes into similar-sized cubes so they cook evenly and become tender at the same time.
- For a looser, saucier texture, add a splash of extra chicken broth toward the end of cooking if the mixture seems too thick.
- This dish will thicken as it sits; if reheating leftovers, loosen with a bit of cream, milk, or broth and stir gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 320 kcal (approx.)
- Sugar: 3 g (approx.)
- Sodium: 480 mg (approx., varies by broth and cheese)
- Fat: 22 g (approx.)
- Saturated Fat: 13 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 25 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 6 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: crockpot swamp potatoes, slow cooker potatoes, creamy potatoes, cheesy potatoes, comfort food side dish