{"id":369,"date":"2026-08-05T13:21:47","date_gmt":"2026-08-05T13:21:47","guid":{"rendered":"https:\/\/recipes.mealse.com\/?p=369"},"modified":"2026-08-05T13:21:47","modified_gmt":"2026-08-05T13:21:47","slug":"dump-frozen-crinkle-cut-fries-in-the-slow-cooker-and-3-other-ingredients-to-get-a-meal-so-delicious-your-memorial-day-guests-will-be-begging-for-more","status":"publish","type":"post","link":"https:\/\/recipes.mealse.com\/?p=369","title":{"rendered":"Dump frozen crinkle-cut fries in the slow cooker and 3 other ingredients to get a meal so delicious your Memorial Day guests will be begging for more!"},"content":{"rendered":"
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These 4-ingredient slow cooker cheesy onion fries are my kind of holiday hack: dump everything in, walk away, and come back to a cozy, melty, ridiculously good side dish that tastes like loaded diner fries. I started making this for Memorial Day when I realized my oven was already packed with burgers, brats, and baked beans.<\/p>\n<\/div>\n<\/div>\n

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Slow cooker cheesy onion fries served buffet-style<\/figcaption><\/figure>\n<\/div>\n
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Using frozen crinkle-cut fries means zero peeling or chopping, and the slow cooker keeps them hot and cheesy for hours\u2014perfect for grazing guests and busy hosts who don\u2019t want to babysit the stove.<\/p>\n<\/div>\n

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Serve these cheesy onion fries straight from the slow cooker on warm, with a big spoon for scooping. They\u2019re awesome piled next to grilled burgers, hot dogs, or BBQ chicken, and they hold up well on a buffet table for parties.<\/p>\n<\/div>\n<\/div>\n

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Cheesy fries plated with burger cookout mealr cheese, divided<\/figcaption>
1 (1 ounce) packet dry onion<\/div>\n<\/figure>\n<\/div>\n
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Put out toppings like sour cream, chopped green onions, bacon bits, or hot sauce so people can dress up their own portions. They also make a fun base for a quick meal bowl\u2014top with leftover pulled pork or chili and a simple side salad or watermelon slices to round everything out.<\/p>\n<\/div>\n

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4-Ingredient Slow Cooker Cheesy Onion Fries<\/b><\/p>\n<\/div>\n

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Servings: 6-8<\/p>\n<\/div>\n<\/div>\n

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Ingredients<\/b><\/div>\n<\/div>\n
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1 (28\u201332 ounce) bag frozen crinkle-cut french fries<\/div>\n
1 (10.5 ounce) can condensed cream of onion soup<\/div>\n
1 cup shredded sharp chedda soup mix<\/div>\n<\/div>\n
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Directions<\/b><\/div>\n<\/div>\n<\/div>\n
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<\/div>\n<\/div>\n<\/div>\n
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Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with easy cleanup.<\/div>\n<\/div>\n
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Dump the frozen crinkle-cut fries straight into the bottom of the slow cooker and spread them into an even layer so they cook as evenly as possible.<\/div>\n<\/div>\n<\/div>\n

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In a medium bowl, whisk together the condensed cream of onion soup and the dry onion soup mix until well combined. The mixture will be thick and very flavorful.<\/div>\n<\/div>\n
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Pour the onion soup mixture evenly over the frozen fries, using a spatula to spread it so most of the fries are lightly coated. It doesn\u2019t have to be perfect\u2014everything will melt together as it cooks.<\/div>\n<\/div>\n<\/div>\n
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Onion soup mixture spread over fries<\/figcaption><\/figure>\n<\/div>\n
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Sprinkle 3\/4 cup of the shredded cheddar cheese evenly over the top of the fries and soup mixture, reserving the remaining 1\/4 cup for later.<\/div>\n<\/div>\n
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Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the fries are tender when pierced with a fork and the edges are starting to get a little golden and crispy around the sides.<\/div>\n<\/div>\n<\/div>\n
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Cooked cheesy fries bubbling in slow cooker<\/figcaption><\/figure>\n<\/div>\n
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Once the fries are cooked and the mixture is bubbling around the edges, sprinkle the remaining 1\/4 cup shredded cheddar cheese over the top. Cover again and let sit for 5 to 10 minutes, just until the cheese on top melts.<\/div>\n<\/div>\n
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Gently scoop from the bottom when serving to get a mix of cheesy fries and oniony sauce in every portion. Switch the slow cooker to WARM for serving and keep the lid partially on to hold heat while guests help themselves.<\/div>\n<\/div>\n<\/div>\n
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Variations & Tips<\/b><\/div>\n<\/div>\n
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For extra flavor, you can add 1\/2 teaspoon garlic powder or smoked paprika to the onion soup mixture before pouring it over the fries. If you like a little heat, sprinkle in a pinch of red pepper flakes or serve with jalape\u00f1o slices on the side.<\/p>\n<\/div>\n<\/div>\n

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Loaded cheesy onion fries with toppings<\/figcaption><\/figure>\n<\/div>\n
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To make these more like fully loaded fries, top the finished dish with crispy cooked bacon bits, sliced green onions, or diced tomatoes right before serving. You can swap the sharp cheddar for a Mexican blend, Colby Jack, or pepper jack cheese for a different twist.<\/p>\n<\/div>\n

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If you prefer a milder onion flavor, use half the packet of dry onion soup mix and taste before adding more next time. For easier cleanup, line the slow cooker with a slow cooker liner, but still keep an eye on the edges so nothing overbrowns.<\/p>\n<\/div>\n<\/div>\n

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Food safety tips: Always keep the fries frozen until you\u2019re ready to add them to the slow cooker, and don\u2019t let the finished dish sit at room temperature for more than 2 hours\u2014after serving, either keep it on WARM in the slow cooker or refrigerate leftovers in a shallow container within that time frame. Reheat leftovers thoroughly until steaming hot in the microwave or oven before eating, and discard any leftovers that have been left out too long on a buffet table.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

These 4-ingredient slow cooker cheesy onion fries are my kind of holiday hack: dump everything in, walk away, and come back to a cozy, melty, ridiculously good side dish that tastes like loaded diner fries. I started making this for Memorial Day when I realized my oven was already packed with burgers, brats, and baked […]<\/p>\n","protected":false},"author":2,"featured_media":370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fbimg":"","fbimg2":"","fbtext":"","fbtext2":"","source_link":"","video":"","youtube":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=369"}],"version-history":[{"count":1,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/369\/revisions"}],"predecessor-version":[{"id":371,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/369\/revisions\/371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/media\/370"}],"wp:attachment":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}