First Step: PREPARE THE INGREDIENTS

Before assembling the casserole, you’ll need to do a bit of prep work to ensure everything is ready for the slow cooker.

1. Cook the Bacon: In a large skillet over medium heat, cook the bacon until it’s crispy and browned. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess grease. Once cool, crumble the bacon into small pieces and set it aside.
2. Prepare the Potatoes: Peel the potatoes if desired, and cut them into 1/2-inch cubes. Russet potatoes work well because they break down and absorb flavors beautifully during slow cooking. If you prefer a firmer texture, you can leave the skin on for added texture and nutrition.
3. Chop the Onion: Dice the onion into small pieces. The onions will cook down during the slow-cooking process, adding a rich, sweet flavor to the casserole.
4. Shred the Cheese: Shred your cheddar cheese if you’re using a block of cheese. Pre-shredded cheese works just fine, but shredding it yourself will ensure it melts smoothly and creates a creamier texture.

Second Step: ASSEMBLE THE CASSEROLE IN THE SLOW COOKER

1. Layer the Potatoes: Start by adding the cubed potatoes to the bottom of the slow cooker. Layer them evenly, so they cook at the same rate and absorb all the flavors from the other ingredients.
2. Add the Bacon: Sprinkle the crumbled bacon over the layer of potatoes. Bacon is key to the flavor of this casserole, so make sure it’s evenly distributed throughout.
3. Add the Onion: Spread the diced onion over the potatoes and bacon. The onions will soften as they cook and blend beautifully with the other ingredients.
4. Combine the Creamy Mixture: In a separate bowl, combine the sour cream, heavy cream, cream of chicken soup, garlic powder, paprika, salt, and pepper. Stir until everything is well-mixed and smooth.
5. Add the Creamy Mixture to the Potatoes: Pour the creamy mixture evenly over the potatoes, bacon, and onion. Use a spoon or spatula to gently mix everything together, ensuring the potatoes are well-coated with the creamy sauce.
6. Top with Cheese: Sprinkle the shredded cheddar cheese over the top of the casserole. If you want a cheesier, more indulgent casserole, you can add extra cheese here.
7. Cover and Cook: Cover the slow cooker with the lid and cook on low for 4-6 hours or on high for 2-3 hours, depending on your available time. The potatoes should be tender and easily pierced with a fork when done. The casserole will also be bubbly and golden on top.

Third Step: FINISHING TOUCHES

1. Check for Doneness: Check the potatoes after about 4 hours on low or 2 hours on high. If the potatoes are tender and the cheese has melted, your casserole is ready. If you prefer a crispier top, you can cook it on high for the last 30 minutes to get a little extra color and crunch on the edges.
2. Garnish: Once the casserole is done, sprinkle freshly chopped parsley or green onions on top for a burst of color and freshness. If you’re a cheese lover, you can also add a little extra shredded cheese on top during the last 10 minutes of cooking to make the casserole extra cheesy and golden.
3. Serve: Spoon the casserole into serving dishes and enjoy! It’s great served on its own or as a side dish to complement grilled meats, BBQ, or roasted vegetables.