The Best Crockpot Hashbrown Casserole: Cheesy, Creamy & Effortlessly Delicious!

There’s nothing quite like a warm, comforting side of cheesy potatoes to complete a meal, and this Crockpot Hashbrown Casserole takes classic comfort to a new level of ease. Forget about fighting for oven space, especially during busy holidays or large family gatherings. This super simple recipe brings you all the creamy, cheesy goodness you crave, made effortlessly in your slow cooker. It’s a guaranteed crowd-pleaser that frees up your oven for other dishes and makes dinner time incredibly stress-free!

My family, much like many others, has a deep love for potatoes in practically any form imaginable. While my Loaded Twice Baked Potato Casserole often earns a prime spot at holiday tables and special occasions, this incredible Cheesy Hashbrown Casserole, cooked right in the crockpot, gives it a serious run for its money. It transforms the traditional Baked Potato Casserole into an even more convenient dish, making it absolutely ideal for those times when your oven is fully occupied.

Using my crockpot isn’t just for easy weeknight dinners; it’s a versatile tool that can truly simplify your cooking. Beyond savory dishes, it can even handle desserts! These Crockpot Brownies, for instance, are a delicious, unexpected treat that proves just how versatile this kitchen appliance can be.

This cheesy hashbrown casserole typically cooks to perfection in about 3-4 hours on low, making it the perfect companion for a variety of main courses. Imagine serving it alongside a succulent Baked Ham for Easter, a majestic Prime Rib for Christmas dinner, or a perfectly Roasted Turkey for Thanksgiving. Its hands-off nature ensures you can focus on other aspects of your meal preparation without compromising on flavor or quality.

Why You’ll Love This Crockpot Hashbrown Casserole

This recipe isn’t just another side dish; it’s a culinary savior for busy cooks and a beloved classic for potato enthusiasts. Here’s why this crockpot hashbrown casserole will become a staple in your kitchen:

• Effortless Preparation: Simply mix the ingredients and let your slow cooker do all the heavy lifting. No constant stirring or monitoring required.
• Oven-Free Cooking: A lifesaver during holidays when oven space is precious. This recipe ensures you can still enjoy a delicious potato casserole without monopolizing your main appliance.
• Crowd-Pleasing Flavor: Who can resist creamy, tender potatoes enveloped in rich, melted cheese? It’s pure comfort food that appeals to all ages.
• Versatile Pairing: Whether for breakfast, brunch, or dinner, this casserole complements a wide array of main dishes.
• Make-Ahead Friendly: Prepare it in advance, and either keep it warm in the crockpot or reheat it later, making entertaining a breeze.

Essential Ingredients for Your Cheesy Potato Casserole

To create this irresistible crockpot hashbrown casserole, you’ll need a few key ingredients. Scroll down to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements.

• Shredded Hash Browns: We recommend using a bag of frozen shredded hash browns, but make sure to thaw them completely before mixing. Thawing helps ensure even cooking and prevents a watery casserole. If you prefer a different texture, diced hash browns (also thawed) work well too, but may require a slightly longer cooking time to become tender.
• Cream of Chicken Soup: This forms the rich, creamy base of our casserole, adding a savory depth of flavor and moisture. If you prefer to avoid canned soups, feel free to use my Homemade Cream of Chicken Soup for a fresh alternative. Cream of mushroom or cream of celery soup can also be used for a slightly different flavor profile.
• Sour Cream: Contributing to the casserole’s luxurious creaminess, sour cream adds a tangy richness that balances the other flavors. Don’t worry, its distinct flavor isn’t prominent in the final dish; it simply enhances the overall texture. For a lighter option, Greek yogurt can be a fantastic substitute.
• Melted Butter: Butter infuses the potatoes with a delectable richness and helps bind all the ingredients together. Ensure it’s fully melted before adding it to the mix for even distribution.
• Finely Chopped Onion: A small amount of finely chopped onion adds a subtle aromatic base and a hint of sweetness that elevates the savory potato dish. Yellow or sweet onions work best.
• Shredded Cheddar Cheese: The star of the “cheesy” component! Medium or sharp cheddar melts beautifully and provides that classic, satisfying cheesy pull. Freshly grated cheese always melts better than pre-shredded.
• Garlic Salt: This convenient seasoning adds both saltiness and a foundational garlic flavor. Adjust to your taste preference, and if you only have garlic powder and salt separately, you can use those (about 1/2 tsp garlic powder + 1/2 tsp salt for every 1 tsp garlic salt).
• Black Pepper: A dash of freshly ground black pepper rounds out the seasoning, adding a touch of mild spice.

Crafting Your Crockpot Hashbrown Casserole: Step-by-Step

Making this cheesy potato casserole in your slow cooker couldn’t be simpler. Just follow these easy steps:

1. Prepare and Mix: In a large mixing bowl, combine the thawed shredded hash browns, melted butter, sour cream, cream of chicken soup, shredded cheddar cheese, finely chopped onion, garlic salt, and black pepper. It’s crucial that your hash browns are fully thawed and, if they seem wet, gently squeezed to remove excess moisture. This prevents a soggy casserole. Mix all the ingredients thoroughly until every potato shred is coated with the creamy, cheesy mixture.
2. Slow Cook to Perfection: Lightly grease the inside of your crockpot or slow cooker to prevent sticking. Pour the well-combined hashbrown mixture into the prepared base of your crockpot, spreading it evenly. Cover the crockpot with its lid and cook on the LOW setting for 3-4 hours. Cooking on low ensures that the potatoes cook through gently and become wonderfully tender without drying out or burning at the edges.
3. Check and Serve: After 3 hours, gently stir a small section of the casserole and check the potatoes to ensure they are fork-tender. If they are still firm, continue cooking for another 30-60 minutes, or until fully cooked. Once the potatoes are soft and the casserole is bubbly and heated through, it’s ready to serve. Allow it to sit for a few minutes off the heat, if possible, to help it set slightly before scooping.

This hashbrown casserole isn’t just reserved for holiday feasts; it’s a versatile side dish that can elevate any weeknight meal. Serve it alongside the Best Meatloaf for a classic comfort meal, or pair it with Poor Man’s Burnt Ends for a delicious and hearty dinner any night of the week.

Elevate Your Casserole: Tips & Variations

While delicious as-is, this crockpot hashbrown casserole is incredibly adaptable. Here are some ideas to customize it to your liking or turn it into a complete meal:

• Add Protein for a Heartier Meal: Transform this side dish into a full meal by stirring in cooked, diced ham, sliced kielbasa, cooked crumbled bacon, or even leftover shredded chicken. These additions will heat through perfectly while the potatoes cook, adding a savory boost.
• Hashbrown Texture Choices: If you prefer a chunkier texture, Southern-style diced hashbrowns work wonderfully in this recipe. Just remember that diced potatoes are denser and may require an additional 30 minutes of cooking time to achieve the desired tenderness. Always check for doneness with a fork.
• Cheese, Please! Don’t limit yourself to just cheddar. Feel free to experiment with your favorite melty cheeses. A blend of Monterey Jack and Colby, a touch of Gruyere for nutty flavor, or even some pepper jack for a slight kick would be fantastic.
• Craving a Crispy Topping? While crockpot casseroles don’t typically develop a crispy crust, you can easily add one! Melt 2 tablespoons of butter in a skillet, then sauté 1-2 cups of crushed cornflakes or panko breadcrumbs until golden brown. Sprinkle this crunchy topping over the casserole just before serving. Crushed potato chips or Ritz crackers also make excellent alternatives.
• Sour Cream Alternatives: Although sour cream adds a wonderful creaminess without a strong taste, if you prefer not to use it, plain Greek yogurt is an excellent substitute. It provides a similar tang and richness while offering a slightly healthier profile.
• Boost the Flavor: For extra depth, consider adding a pinch of smoked paprika, a dash of hot sauce for a subtle kick, or some dried dill. Freshly chopped chives or green onions stirred in at the end, or used as a garnish, add a burst of freshness and color. A teaspoon of dry ranch seasoning mixed in can also add a surprisingly delicious zesty flavor.
• Vegetable Add-ins: For added nutrients and flavor, consider folding in a half cup of diced bell peppers (any color) or a can of drained corn. Sauté them briefly before adding to the mix if you want them softer.
• Slow Cooker Size Matters: This recipe is typically designed for a 6-quart slow cooker. If you use a smaller crockpot, the casserole will be thicker, potentially requiring a longer cooking time. If using a larger crockpot, the mixture will be spread thinner, which might slightly reduce the cooking time, but always cook on low for best results.

Storing Your Hashbrown Casserole

Proper storage ensures you can enjoy your delicious crockpot hashbrown casserole for days to come:

Once cooled, transfer any leftover casserole to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. To reheat, you can either warm individual portions in the microwave until heated through, or transfer a larger amount to an oven-safe dish, cover with foil, and bake at 325º F (160º C) for about 20-30 minutes, or until thoroughly warmed.

Make-Ahead & Freezing Instructions

This casserole is perfect for meal prepping or preparing for a future event, thanks to its make-ahead and freezing capabilities:

Making Ahead (Cooked): You absolutely can prepare this casserole in advance! Once cooked in the crockpot, transfer the hashbrown casserole to a baking dish. Allow it to cool completely, then cover it tightly with foil. Store it in the refrigerator for 1-2 days. When ready to serve, simply reheat in a 325º F (160º C) oven, covered with foil, for approximately 30-45 minutes, or until hot and bubbly. You might want to uncover it for the last 10 minutes for a slightly firmer top.

Freezing (Cooked): If you have leftovers or want to prepare a batch for future convenience, this casserole freezes exceptionally well. After cooking and allowing the casserole to cool completely, transfer it to a freezer-safe baking dish or airtight freezer container. Cover the dish well with heavy-duty foil and then an additional layer of plastic wrap to prevent freezer burn. Store in the freezer for up to 3 months.

To enjoy from frozen: Let the casserole thaw overnight in the refrigerator. Once thawed, bake it in a 325º F (160º C) oven for about 30-45 minutes (covered with foil), or until it is piping hot and bubbly. If reheating directly from frozen, it will take longer, around 1 to 1.5 hours, so be sure to check for thorough heating.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making this crockpot hashbrown casserole:

• Can I use fresh potatoes instead of frozen hash browns? While this recipe is optimized for frozen hash browns for convenience, you can use fresh potatoes. You’ll need to grate them and then thoroughly squeeze out as much moisture as possible using a clean kitchen towel. You might also want to blanch them briefly before mixing to ensure they cook through completely in the slow cooker.
• My casserole is watery, what happened? This usually means your frozen hash browns weren’t fully thawed or drained of excess ice/moisture before mixing. Ensure they are completely thawed and pressed dry before combining with other ingredients.
• Can I add other vegetables? Absolutely! Diced bell peppers, corn, or even finely chopped spinach can be folded into the mixture. If using tougher vegetables like bell peppers, you might want to sauté them lightly beforehand to ensure they soften adequately during the slow cooking process.
• What if I don’t have cream of chicken soup? Cream of mushroom or cream of celery soup are good substitutes and will still provide a creamy base. You can also make a homemade cream soup substitute using butter, flour, broth, and milk.
• How do I prevent the bottom from sticking? Always grease your crockpot insert well with butter, cooking spray, or a slow cooker liner. This will ensure easy serving and cleanup.
• Can I double the recipe? You can double the recipe if you have a larger slow cooker (8-quart or more). Be aware that doubling the recipe will likely increase the cooking time, possibly by an hour or more, so monitor closely for doneness.

More Delicious Crockpot Recipes To Try

The slow cooker is your best friend for easy, delicious meals. If you loved this hashbrown casserole, you’ll definitely want to explore more of our favorite crockpot creations:

• Slow Cooker Jambalaya: A flavorful, hearty one-pot meal that’s perfect for feeding a crowd.
• Slow Cooker Pork Roast: Tender, juicy pork roast with minimal effort, ideal for a comforting Sunday dinner.
• Barbecue Pulled Pork Sandwiches: Shredded pork cooked to perfection in tangy BBQ sauce, amazing for sandwiches or tacos.
• French Dip Sandwiches: Savory beef and melted cheese on a roll, served with a rich au jus for dipping.
• Beef & Noodle Soup: A warming and satisfying soup that’s perfect for chilly days, packed with flavor.

Crockpot Hashbrown Casserole

By Erin Sellin

Crockpot Hashbrown Casserole – classic cheesy potato casserole made in the crockpot. Super simple, frees up the oven and makes dinner time easy!

Prep Time: 5 minutes | Cook Time: 3 hours | Total Time: 3 hours 5 minutes | Servings: 8

Video

Ingredients

• 2 pounds frozen hash browns, thawed
• 1/2 cup melted butter
• 1 cup sour cream
• 1 cup finely chopped onion
• 10 oz cream of chicken soup
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Instructions

1. In a large bowl, mix together thawed hashbrowns, melted butter, sour cream, cream of chicken soup, shredded cheddar cheese, finely chopped onion, garlic salt, and black pepper. Mix thoroughly until everything is well combined and the hash browns are evenly coated.
2. Pour the mixture into the base of your greased crockpot or slow cooker. Cover with the lid and cook on the LOW setting for 3-4 hours.
3. Check the potatoes for tenderness. Once they are fork-tender and the casserole is hot and bubbly, it’s ready to serve.

Notes

If using diced frozen hash browns instead of shredded, increase the cooking time by about 30 minutes. Always check to make sure they are soft and tender before serving.

Nutrition

Calories: 566 kcal | Carbohydrates: 40g | Protein: 12g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 749mg | Fiber: 4g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Course: Side Dish Recipes

Cuisine: American

Servings: 8

Calories: 566

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