Crock Pot Hash Brown Casserole
Warm, cheesy, and effortless, this slow-cooker side brings comfort to any table, perfect for potlucks, brunch, or holiday meals.
Ingredients
Potatoes
- 30 oz frozen hash brown potatoes Use straight from the bag for best texture.
Dairy & Cheese
- 2 cups shredded cheddar cheese For extra cheesy results, stir in an extra 1/2 cup at the end.
- 1 cup sour cream Can be swapped for Greek yogurt for a lighter option.
Soup & Aromatics
- 1 can cream of chicken soup (10.5 oz) Provides creamy texture.
- 1/2 cup diced onion
Fat & Seasoning
- 1/4 cup melted butter
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large bowl, combine the frozen hash browns, shredded cheddar cheese, sour cream, cream of chicken soup, diced onion, and melted butter; season with salt and pepper.
- Mix well until all ingredients are fully combined and evenly coated.
- Transfer the mixture to a greased crock pot, spreading it into an even layer.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the casserole is hot and bubbly.
Serving
- Serve warm as a side dish, spooning out portions so each serving gets cheesy, golden edges.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently to keep it creamy.