Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped chives
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place diced potatoes and chicken broth into the slow cooker.
- Cook on low for 6-8 hours until potatoes are tender.
- Mash potatoes slightly in the cooker for a creamier texture.
- Stir in shredded cheese, sour cream, garlic powder, salt, and pepper.
- Cook for another 30 minutes until heated through and cheese melts.
- Serve topped with crumbled bacon and chopped chives.
Notes
For extra flavor, add a dash of smoked paprika or a squeeze of lemon juice before serving. You can substitute sour cream with Greek yogurt for a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg