Variations & Tips
For a vegetarian version, swap the cream of chicken soup for cream of mushroom or cream of celery soup. If you like a little kick, stir 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of black pepper or smoked paprika into the soup and sour cream mixture before pouring it over the potatoes. You can also add 1 cup of cooked, crumbled bacon or diced ham under the cheese layer for extra protein, or mix in 1/2 cup finely chopped green onions for freshness. For a lighter take, use light sour cream and reduced-fat condensed soup, but skip fat-free dairy since it can break or become watery in the slow cooker. Always start with the potato patties fully frozen and cook on the recommended LOW or HIGH settings; do not leave the slow cooker on the “keep warm” setting for the full cook time, as it may not keep the food at a safe temperature. Once cooked, keep the potatoes on WARM for up to 2 hours, then refrigerate leftovers in a shallow container within 2 hours of serving. Reheat leftovers to at least 165°F before eating, and discard any portion that has been left at room temperature for more than 2 hours. If you’re meal-prepping, you can assemble everything in the slow cooker insert, cover, and refrigerate up to 12 hours ahead, then place the cold insert into the base and add an extra 30 minutes to the cook time on LOW.
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