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Slow Cooker Crockpot Cheesy Hashbrown Casserole

Creamy slow cooker cheesy hashbrown casserole with a golden crispy cheese pull.

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This is the ultimate set-it-and-forget-it comfort food. A creamy, cheesy, and satisfying casserole made with simple ingredients that cooks itself in the slow cooker, perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 1 (30 oz) bag frozen shredded hash browns, do not thaw
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (16 oz) container sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 small yellow onion, finely diced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 1/2 cups shredded Colby Jack cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Lightly grease the insert of a 6-quart or larger slow cooker.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and melted butter until smooth.
  3. Stir in the diced onion, garlic powder, smoked paprika, black pepper, and salt.
  4. Add the frozen hash browns to the bowl and gently fold until coated in the creamy mixture.
  5. Stir in 1 1/2 cups of the shredded cheddar cheese and all of the Colby Jack cheese.
  6. Transfer the mixture to the prepared slow cooker and spread into an even layer.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  8. Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the edges are bubbly and the potatoes are tender.
  9. Let the casserole sit with the lid off for 10-15 minutes before serving to allow it to set.

Notes

For a vegetarian version, use cream of mushroom soup. Do not thaw the hash browns, as this will make the casserole soggy. Letting the casserole rest before serving is key for the perfect scoop. Add cooked sausage, bacon, or ham for a heartier meal.

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