Crockpot Cracker Barrel Hashbrown Casserole
Warm, cheesy, and totally hands-off, this Crockpot Cracker Barrel Hashbrown Casserole is a cozy weekend favorite that feeds a crowd with almost no effort. Perfect for brunch, potlucks, or a simple family dinner.
Ingredients
Potatoes
- 30–32 oz frozen hashbrowns, thawed
Dairy & Cheese
- 1/2 cup melted butter
- 2 cups sour cream or plain Greek yogurt
- 2–3 cups shredded cheese (Colby Jack and cheddar), reserve ½–1 cup for topping
Aromatics & Extras
- 1 medium onion, finely chopped
- 1 tsp chicken bouillon (optional)
Seasoning
- 1–2 tsp kosher salt (to taste)
- 1/4–1/2 tsp black pepper
Instructions
Preparation
- Spray a 4–7 quart slow cooker with oil or brush with melted butter.
- In a large bowl, stir melted butter with bouillon until combined.
- Add the finely chopped onion, 1½–2 cups of the shredded cheese, sour cream (or Greek yogurt), salt, and pepper; mix until smooth.
- Gently fold in the thawed hashbrowns until fully coated in the mixture.
Cooking
- Spoon the mixture into the slow cooker. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, stirring halfway through for even cooking.
- During the last 30 minutes, sprinkle the reserved cheese on top, let it melt, then rest casserole for 10 minutes before serving.
Notes
Thaw hashbrowns fully and pat dry to avoid excess water in the casserole. Use LOW heat for creamier results; HIGH works if you’re short on time. Reserve enough cheese for a bubbly, golden topping—add in the last 30 minutes. Taste before serving and adjust salt if you used bouillon. For easier reheating, portion into containers and warm in a 350°F oven until hot.