This slow cooker hashbrown casserole turns simple ingredients into the ultimate comfort food that's perfect for busy weeknights or feeding a crowd. With just minutes of prep time, you'll have a creamy, cheesy side dish that practically cooks itself while you focus on other things!
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🍲This crockpot hashbrown casserole recipe easily serves 8-10 people, making it perfect for potlucks, holiday gatherings, or meal prepping for the week!
My 2 Best Tips For Making Slow Cooker Hashbrown Casserole
Cheese Choice: Mix sharp cheddar with mild cheese for the best flavor balance, or try pepper jack for a spicy twist. You can also experiment with Gruyere for a more sophisticated taste, or combine Mexican blend cheese with a handful of crumbled cotija for a southwestern vibe. The key is using cheeses that melt well and complement each other.
Parchment Paper Hack: Create a parchment paper "sling" by cutting two strips that crisscross in your slow cooker. This makes lifting out the entire casserole effortless and prevents sticking better than cooking spray alone. This also makes cleanup incredibly easy since your slow cooker stays spotless.
Spread the mixture evenly in your slow cooker and press down gently to eliminate air pockets for consistent cooking. Trust me, those air pockets can create uneven hot spots that leave some parts overdone while others are still cold in the middle.
Save half the cheese for a mid-cooking addition and add it during the last hour for an extra gooey layer that stays perfectly melted on top. It's like getting two cheese experiences in one dish - the melted-in flavor throughout and that gorgeous stretchy top layer everyone fights over.
You can enjoy this casserole straight from the slow cooker as a hearty side or turn it into a complete meal! I love serving it topped with crispy bacon bits and sour cream, or even adding a fried egg on top for breakfast.
🩷 Melissa
Why You'll Love Crockpot Hashbrown Casserole
- Uses Simple Ingredients: One of the best things about this great recipe is that it uses pantry staples. You probably already have most, if not all, of the ingredients on hand.
- No Need to Use the Oven: This casserole dish is made entirely in the crockpot, so you don't need to use up oven space or clean any extra dishes. Simply mix everything together and let it cook!
- Family-Friendly: This dish is a crowd-pleaser! The combination of cheesy hashbrowns and creamy sauce makes it a hit for kids and adults. You can even sneak in some extra veggies for a healthy addition.
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Creamy Slow Cooker Hashbrown Casserole
Equipment
- Slow Cooker
- Thermoworks MK4 Thermapen
Ingredients
- 26 ounces hashbrowns ((1 bag))
- 2 cups cheese
- ½ cup onion (diced)
- 1 cup sour cream
- 1 can cream of chicken soup (about 10.5 ounces)
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Combine the hashbrowns (see note) with 1 cup of the cheese and the onion.
- In a seperate bowl, mix together sour cream, cream of chicken soup, water, salt, and pepper.
- Combine the hashbrown mixture with the sour cream mixture.
- Line or spray the slow cooker liner.
- Pour in the hashbrown mixture and evenly distribute it.
- Top with the remaining cup of cheese.
- Cook on low for three hours or until the center registers 208º on an instant read thermometer.
Notes
- You can use frozen or thawed hashbrowns.
- While the cream of chicken soup is traditional, you can switch things up by using a cream of mushroom soup or cream of celery soup.
- Sprinkle in red pepper flakes, garlic powder, or cayenne pepper for a spicier kick. And while the real ingredients are always best, try using onion powder if you don't have any yellow onion.
- For a heartier dish, mix in cooked and crumbled sausage or bacon to the casserole mixture. Cooked chicken or ham can also be used.
- Mix your uncooked hashbrowns with some cream cheese for added cheesiness.
- For added nutrition, mix in chopped red bell pepper, mushrooms, or spinach to the casserole mixture.
- This versatile casserole works for any meal! For breakfast, pair it with scrambled eggs, bacon, and fresh fruit. As a side dish, serve it alongside your favorite protein with vegetables like green beans or a fresh salad. You can also enjoy it as a standalone dish topped with green onions, crispy bacon, or a dollop of sour cream.
- Store leftover casserole in the refrigerator for up to 4 days in an airtight container or covered with plastic wrap.
- For longer storage, freeze portions for up to 3 months.
Nutrition
How To Make Slow Cooker Hashbrown Casserole
Step 1: Combine hashbrowns, 1 cup cheese, and diced onion in a large bowl. In a separate bowl, whisk together sour cream, cream of chicken soup, water, salt, and pepper until smooth.
Step 2: Pour the creamy soup mixture over the hashbrown mixture and stir until everything is well coated and evenly distributed.
Step 3: Line or spray your slow cooker, then pour in the hashbrown mixture and spread it evenly. Sprinkle the remaining cup of cheese over the top.
Step 4: Cover and cook on low for 3 hours, or until the center reaches 208°F on an instant-read thermometer. Let it rest for 5 minutes before serving.
Recipe FAQs
If you have made a hash brown casserole before, you may have encountered this problem. The key to avoiding a soggy casserole is squeezing out any excess moisture from the potatoes before adding them to the dish. This is especially important if you are using previously frozen hash browns.
Yes, but make sure to squeeze out excess moisture first. Fresh hashbrowns may take slightly less time to cook, so check doneness after 2.5 hours.
The edges should be set and lightly golden, the center should reach 208°F, and a knife inserted in the middle should come out mostly clean.
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Anonymous
This is a really good recipe! Thanks Alli!