Wash and peel the potatoes, then cut them into 1-inch cubes.
In a large bowl, combine cubed potatoes with cream of chicken soup, sour cream, melted butter, onion powder, salt, pepper, and most of the cheddar cheese. Mix until well coated.
Transfer the potato mixture into a crockpot and spread evenly. Let it sit for about an hour before cooking if time allows.
Cover and cook on low for 6 hours or high for 3 hours until potatoes are tender.
Sprinkle reserved cheddar cheese on top and cover for another 15-20 minutes until melted.
Serve warm; garnish with chives or parsley if desired.
