Ingredients
Scale
- 4 large russet potatoes, washed and diced
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1 cup sour cream
- 1/2 cup chopped green onions
- 4 cups chicken broth
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Place diced potatoes into the crockpot and add chicken broth.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher to mash some of the potatoes for a creamy consistency.
- Stir in butter, milk, salt, and pepper.
- Add shredded cheese, sour cream, and bacon bits, cooking for an additional 15 minutes.
- Serve hot, topped with chopped green onions, extra cheese, and bacon if desired.
Notes
- For a gluten-free version, ensure bacon bits are certified gluten-free.
- You can customize toppings by adding chopped chives or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food, Kid-friendly
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg