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A spoon lifts savory Crock Pot Swamp Potatoes with sliced sausage and green beans from a dark pot.
Daniel

Crock Pot Swamp Potatoes

A rich, creamy, and cheesy potato side dish loaded with spinach, green onions, and a zesty Cajun kick, all made effortlessly in your slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Cajun
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed very dry
  • 8 slices bacon cooked crispy and crumbled (for topping)
  • 1 bunch green onions thinly sliced, with whites and greens separated
For the Creamy Swamp Sauce
  • 8 oz cream cheese softened to room temperature
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 cup Monterey Jack cheese shredded
  • 1 can (4 oz) diced green chiles undrained
  • 2 tbsp Cajun seasoning use low-sodium if preferred
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • 6-quart Crock Pot (or larger)
  • Large Mixing Bowl
  • Knife and cutting board

Method
 

Prepare Ingredients
  1. Spray a 6-quart or larger slow cooker with non-stick cooking spray. Add the peeled and cubed potatoes to the bottom.
Make the Swamp Sauce
  1. In a large mixing bowl, combine the softened cream cheese, sour cream, and heavy cream. Whisk until the mixture is smooth and well-blended.
  2. Add the thawed and thoroughly squeezed-dry spinach, the white parts of the sliced green onions, the undrained can of diced green chiles, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Stir well to combine.
  3. Fold in 1.5 cups of the shredded cheddar cheese and all of the Monterey Jack cheese until everything is evenly incorporated.
Combine and Cook
  1. Pour the cheese and spinach mixture over the potatoes in the crock pot. Use a spatula to gently stir, ensuring all the potato cubes are coated.
  2. Cover the crock pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the potatoes are tender when pierced with a fork.
  3. Once tender, give the potatoes a gentle stir. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover and let it cook for another 10-15 minutes, just until the cheese is fully melted and bubbly.
Garnish and Serve
  1. Top the finished Swamp Potatoes with the crumbled crispy bacon and the reserved green parts of the sliced green onions. Serve immediately.

Notes

Squeezing the spinach very dry is crucial to prevent the dish from becoming watery. You can use your hands, a fine-mesh sieve, or cheesecloth to wring out as much liquid as possible.
For a spicier kick, use a can of hot diced green chiles or add 1/4 teaspoon of cayenne pepper to the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.