Crockpot Hashbrown Casserole

A white bowl of cheesy hash brown casserole.

5 from 6 votes

Crockpot Hashbrown Casserole

Crockpot Hash Browns cooked in creamy chicken soup, sour cream, and a shredded cheese mixture are slow-cooked to perfection. These Slow Cooker Cheesy Hash Brown Potatoes are the perfect side to any dish!

Prep Time5

Cook Time4

Total Time4 5

Course: Side Dish

Cuisine: American, Southern

Keyword: crock pot cheesy hash browns, slow cooker cheesy hash browns

Cooking Method: Slow Cooker

Servings:

Calories: 298kcal

Author: Kari

Equipment

a crockpot or slow cooker

Ingredients

1 bag frozen hash brown potatoes 32 oz.
½ cup onion, diced
1 cup sour cream
1 10.5 oz can cream of chicken soup
½ cup salted butter, melted
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
2 cups cheddar cheese shredded & divided into two portions

Instructions

Spray slow cooker with cooking spray (this is optional, but it can keep the melted cheese from sticking to the crock pot.)
Put frozen hash browns and diced onions in a slow cooker and break up hash browns if they are frozen into a giant block.
1 bag frozen hash brown potatoes, ½ cup onion, diced
In a bowl combine sour cream, cream of chicken soup, melted butter, garlic powder, onion powder, 1 cup of cheddar cheese, and salt, and mix well to combine.
1 cup sour cream, 1 10.5 oz can cream of chicken soup, ½ cup salted butter, melted, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper
Pour this mixture on top of the potatoes then mix well.
Put the lid on the slow cooker and cover. Cook for four hours on high*, stirring at least once during that time. (I usually stir once an hour.)
After four hours, stir again, then add the remaining 1 cup of cheddar cheese to the crock pot on top of the potatoes. Do not stir the cheese in, just sprinkle it over the potatoes, put the lid on the crockpot, and let it sit for about 10 minutes with the heat still on.
Once melted, stir the cheese into the potatoes.
Turn the temperature to warm and let it sit until you are ready to serve. Stir before serving. Enjoy
*You can also cook the potatoes for 6 hours at low heat, but I have found that high heat makes softer potatoes with a richer flavor.

Notes

Total cooking time is 4 hours and 10 - 15 minutes - 4 hours with just the sauce and 10 - 15 minutes with cheese on top.

Slow Cooker Hashbrown Casserole Recipe Tips

Check the hashbrowns for doneness after 3 hours. Some slow cookers run hotter than others, and they might cook faster. So, be sure to check your hashbrowns after they have been cooking for 3 hours. However, the longer they cook, the softer and more delicious they will be.
Add more cheese. If you like your potatoes really cheesy, you can add more cheese to the top and let it melt after the potatoes have finished cooking.
Allow the hash browns to thaw just a little before cooking them. Your hash browns will cook more evenly if they are not frozen, and it is easier to stir the cream and cheese mixture into them if they are not a solid block. You can set them on the counter for 15 - 30 minutes to defrost. (If you don't have time to let them defrost, it isn't a big deal - just try to break up the block of frozen potatoes.)

Nutrition