Ingredients:

  • 4 pounds russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • ½ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ cup chopped green onions (optional)

Instructions:

  1. Wash, peel, and dice the potatoes into equal-sized pieces for even cooking.
  2. In a mixing bowl, combine the shredded cheddar cheese, sour cream, cream of chicken soup, whole milk, salt, pepper, and paprika. Mix well until smooth.
  3. Place diced potatoes, onion, and garlic at the bottom of the crock pot.
  4. Pour the cheese mixture over the top, ensuring all potatoes are well coated.
  5. Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally if possible.
  6. Check for doneness: potatoes should be tender when pierced with a fork.
  7. If desired, sprinkle chopped green onions on top before serving.