Crockpot hashbrown casserole

Crockpot hashbrown casserole is one of those comforting dishes that works for breakfast, brunch, or dinner without ever feeling out of place. It’s creamy, cheesy, and deeply satisfying. The slow cooker method allows the flavors to meld together while keeping the potatoes tender and flavorful. Unlike oven-baked casseroles, this version stays moist and rich without needing constant monitoring.

More Casserole Recipes

The combination of shredded hash brown potatoes, cheese, cream, and seasoning creates a dish that feels indulgent yet approachable. People love it because it’s versatile. It can be served as a main dish with a simple side salad, or as a hearty side to roasted meats. Whether you know it as Crockpot Cheesy Hashbrowns, Slow Cooker Hashbrown Casserole, or Cheesy Potatoes With Hashbrowns, the result is always crowd-pleasing.

Jump to Recipe

Why You’ll Love This Recipe

As a chef, I see crockpot hashbrown casserole as more than just a comfort dish. Here’s why this version stands out:

Effortless cooking with professional results – Once the ingredients are prepped, the slow cooker does the work. You can set it and focus on other dishes without sacrificing flavor.
Perfect texture balance – The potatoes absorb the creamy base while the cheese melts into every layer. The edges crisp slightly while the inside stays soft.
Great for gatherings – It holds well on warm mode, making it ideal for potlucks, brunch buffets, or holiday spreads.
Adaptable flavors – The recipe can take on extra ingredients like ham, bacon, or vegetables without losing its core appeal.
Freezer-friendly – This dish can be made ahead, frozen, and reheated without compromising flavor or consistency.

Preparation and Cooking Time, also serving

Prep Time: 15 minutes
Cook Time: 4 to 5 hours on low, or 2.5 to 3 hours on high
Total Time: About 5 hours including prep
Servings: 8 to 10 portions

Ingredients

1 bag (32 ounces) frozen shredded hash browns, thawed
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
2 cups shredded sharp cheddar cheese (reserve ½ cup for topping)
½ cup melted butter
½ cup diced onion
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
½ cup grated Parmesan cheese
Nonstick cooking spray for the slow cooker

Substitution Notes

Use cream of mushroom soup if you want a vegetarian version.
Swap sour cream with plain Greek yogurt for a lighter option.
Replace cheddar with Monterey Jack or Colby for different cheese flavor.
Add diced cooked ham or crumbled bacon to make it more filling.

Step-by-Step Instructions

Step 1: Prepare the Crockpot

Spray the inside of the slow cooker generously with nonstick spray. This prevents sticking and makes cleanup easier.

Step 2: Mix the Base

In a large mixing bowl, combine cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, black pepper, and salt. Stir until smooth.

Step 3: Add the Hash Browns and Cheese

Fold in the shredded hash browns and 1½ cups of shredded cheddar cheese. Mix gently until the potatoes are coated evenly with the creamy base.

Step 4: Transfer to the Crockpot

Pour the mixture into the prepared slow cooker. Spread it evenly without pressing down too hard to allow airflow and even cooking.

Step 5: Top with Cheese

Sprinkle the remaining cheddar and Parmesan cheese evenly over the top.

Step 6: Cook Slowly

Cover and cook on low for 4 to 5 hours or high for 2.5 to 3 hours. Avoid lifting the lid too often as it releases heat and extends cooking time.

Step 7: Rest Before Serving

Once done, let the casserole rest for 10 minutes before serving. This helps it set and makes scooping easier.

How to Serve

Serve crockpot hashbrown casserole hot, straight from the slow cooker or transferred to a serving dish. For brunch, pair it with scrambled eggs, fresh fruit, and sausage links. For dinner, serve it alongside roasted chicken, grilled steak, or a crisp green salad. Add a drizzle of hot sauce or ketchup for a casual touch, or garnish with fresh herbs like parsley for a professional finish.

Additional Tips

Grating cheese from a block instead of using pre-shredded gives better melting.
If cooking on high, stir gently halfway through to prevent edges from overcooking.
For a crispy topping, sprinkle breadcrumbs mixed with butter over the cheese before the last 30 minutes of cooking.
Keep the lid closed as much as possible to maintain consistent heat.

Recipe Variations

Breakfast Style – Add diced ham, crumbled bacon, or breakfast sausage for a Crockpot Cheesy Hashbrowns breakfast casserole.
Vegetable Boost – Fold in sautéed bell peppers, mushrooms, or spinach before cooking for added nutrients.
Tex-Mex Twist – Add diced green chilies, pepper jack cheese, and top with salsa for a spicy variation of cheesy breakfast potatoes.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven-safe dish.
Freezing Before Cooking: Assemble the casserole, place it in a freezer-safe bag or dish, and freeze for up to 2 months. Thaw in the refrigerator overnight before cooking.
Freezing After Cooking: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Reheat covered in the oven or in the microwave.

Nutritional Information (approximate per serving)

Calories: 320
Protein: 9 g
Carbohydrates: 27 g
Fat: 20 g
Saturated Fat: 11 g
Cholesterol: 55 mg
Sodium: 680 mg
Fiber: 2 g
Sugars: 2 g

Final Words

Crockpot hashbrown casserole is more than just a simple side dish. It’s a versatile, comforting recipe that works any time of the day and for almost any occasion. The slow cooker makes it foolproof while delivering big flavors. Whether you’re making a classic version, a hearty breakfast style, or a Tex-Mex twist, this dish is one that family and friends will request again and again.

FAQ’s

Yes, but you’ll need to grate them and squeeze out the excess moisture to avoid a watery casserole.

Yes, assemble the casserole in the slow cooker insert, cover, and refrigerate overnight. In the morning, place it in the slow cooker base and cook as directed.

Swap sour cream with plain Greek yogurt and use reduced-fat cheese.

Yes, but use a larger slow cooker and increase the cooking time by about an hour.

Set the slow cooker to “warm.” It will hold safely for up to 2 hours without drying out.