If you love creamy, cheesy, cozy food, these Crockpot Swamp Potatoes are about to be your new favorite side dish. They’re rich, a little smoky, packed with flavor, and so easy to throw together. I’ve made this for game days, Sunday dinners, and random weeknights when I just wanted something warm and filling. Every time, the crockpot does all the hard work.
This recipe makes about 6–8 servings and takes 15 minutes to prep and 4–5 hours on LOW (or 2–3 hours on HIGH) in the crockpot.
Why I Love This Recipe
The first time I made swamp potatoes, I wasn’t sure what to expect. The name sounds funny, but once that cheese melts into the potatoes and bacon, you’ll get it. It’s comfort food at its best.
Here’s why I keep coming back to it:
- It’s hands-off. The crockpot does the cooking.
- It’s rich and creamy without being complicated.
- It feeds a crowd without much effort.
- The flavor gets even better as it cooks.
- It works for holidays or just a regular Tuesday night.
There’s something about lifting that crockpot lid and seeing all that melted cheese and soft potatoes that just feels like home.
What You’ll Need
- 3 pounds russet potatoes, peeled and sliced into 1/4-inch thick rounds
- 1 small onion, finely diced (about 1 cup)
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sliced green onions (for topping)
Tools You’ll Need
- Black oval crockpot (6-quart works great)
- Large mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon or spatula
- Skillet (for cooking bacon)
Recipe Instructions
Step 1: Cook and Crumble the Bacon
Cook 8 slices of bacon in a skillet over medium heat until crispy, about 8–10 minutes. Drain on paper towels, then crumble into small pieces.
Step 2: Slice the Potatoes and Dice the Onion
Peel and slice 3 pounds of russet potatoes into 1/4-inch thick rounds. Finely dice 1 small onion to make about 1 cup.
Step 3: Mix the Creamy Base
In a large bowl, stir together 1 can (10.5 ounces) cream of mushroom soup, 1 cup sour cream, 1/2 cup milk, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
Step 4: Layer Everything in the Crockpot
Spray the black oval crockpot lightly with cooking spray. Add half of the sliced potatoes (about 1.5 pounds), half of the diced onion (1/2 cup), half of the crumbled bacon (from 8 slices), and 1 cup shredded cheddar cheese. Spoon half of the creamy mixture over the top. Repeat the layers with the remaining potatoes, onion, bacon, cheese, and creamy mixture.
Step 5: Cook Until Tender
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are fork-tender and the cheese is fully melted.
Step 6: Add Green Onions and Serve
Sprinkle 1/2 cup sliced green onions over the top before serving.
Pro Tips
- Slice the potatoes evenly so they cook at the same rate.
- Don’t skip cooking the bacon first. It adds big flavor.
- If your crockpot runs hot, check the potatoes at the 3-hour mark on LOW.
- Let it sit for 10–15 minutes after cooking. It thickens up nicely.
Why This Recipe Works (Quick Science)
Potatoes are full of starch. As they cook slowly, they release that starch into the creamy mixture. That’s what makes the sauce thick and rich without adding extra flour. The slow heat also melts the cheddar evenly, so you get smooth, creamy layers instead of clumps.
Common Mistakes
- Cutting potatoes too thick. They may not cook through.
- Not layering evenly. You want flavor in every bite.
- Overcooking on HIGH too long. The edges can get too soft.
- Using pre-cooked bacon bits instead of real bacon. The flavor won’t be as rich.
Substitutions and Variations
- Swap cheddar for Monterey Jack or Colby.
- Add 1/2 teaspoon smoked paprika for extra smoky flavor.
- Stir in 1/2 cup cooked diced ham instead of bacon.
- Use red onion for a slightly sharper taste.
Make Ahead Tips
You can slice the potatoes and store them in cold water in the fridge for up to 24 hours. Just drain and pat dry before layering. You can also fully assemble everything in the crockpot insert, cover, and refrigerate overnight. Let it sit at room temperature for 20 minutes before turning it on.
What to Serve With
- Grilled chicken
- Meatloaf
- Pulled pork
- Simple green salad
- Roasted vegetables
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven at 350°F until warmed through. It thickens as it sits, and honestly, it tastes even better the next day.
Macros Information (Per Serving, Approximate for 8 Servings)
- Calories: 420
- Protein: 14g
- Carbohydrates: 34g
- Fat: 26g
- Fiber: 3g
- Sugar: 3g
FAQ
Can I use frozen potatoes?
Yes, but thaw them first and pat dry so the dish doesn’t get watery.
Can I make this in the oven instead?
Yes. Bake in a covered 9×13 dish at 375°F for about 60–75 minutes until tender.
Can I double the recipe?
Yes, but make sure your crockpot is large enough. Don’t overfill past 3/4 full.
Final Thoughts
Crockpot Swamp Potatoes are simple, filling, and packed with flavor. It’s one of those recipes that looks like you worked hard, but really, the crockpot did most of it. If you make it, I’d love to hear how it turned out for you. Leave a comment and share your favorite twist on it.