Put raw diced potatoes in a slow cooker with these 3 ingredients. You’ll make this all winter long.

Spray the inside of your slow cooker with non-stick cooking spray.

Add the frozen diced potatoes to the slow cooker.

In a bowl, mix together the cream of chicken soup, shredded cheddar cheese, and sour cream until well combined.

Pour the cheese mixture over the potatoes and stir until the potatoes are evenly coated.

Cover and cook on low for 4-5 hours, or until the potatoes are tender and the cheese is melted and bubbly.

Stir before serving and enjoy!

For a bit of a kick, try adding some diced green chilies or a dash of hot sauce to the cheese mixture. If you have picky eaters who aren’t fans of sour cream, you can substitute with plain Greek yogurt for a similar texture. For a meatier version, toss in some cooked, crumbled bacon or diced ham. And if you’re looking to add a bit of color, sprinkle some chopped green onions or fresh parsley on top before serving.