To make scalloped potatoes in a slow cooker, coat thinly sliced potatoes with a creamy sauce made from sour cream, Worcestershire sauce and cream of potato soup. Layer the potato mixture with cheese in a slow cooker, and cook for several hours.
To make scalloped potatoes in a slow cooker, thinly slice 2 pounds of small red potatoes, and set them aside. Combine 1 cup of sour cream, 1 can of condensed cream of potato soup and 1 tablespoon of Worcestershire sauce in a large bowl. Vegetarians can use A1 sauce instead of Worcestershire. Add the potatoes and mix until they are well coated. Spray the inside of a slow cooker with cooking spray, and spoon half of the potato mixture into the bottom.
Top the layer of potatoes with 3/4 cup of shredded cheese. Repeat the layers with the remaining potato mixture and another 3/4 cup of shredded cheese. Cover the slow cooker and cook on high for 3 1/2 to 4 1/2 hours or on low for 6 to 7 hours. Top the dish with 1/2 teaspoon of paprika and 3 tablespoons of chopped chives. This recipe can be doubled if the slow cooker is big enough. Increase the cooking time by about one hour if you double the recipe.