I love walking into my kitchen and smelling a creamy crock pot hash brown casserole bubbling away. It removes all the stress of entertaining or making breakfast for a big family on the weekend. You don’t have to stand over a hot stove to make all of that cheesy potato goodness.
This is a recipe that is so simple but also delicious. All of the ingredients are common and easy to find. It’s one of those recipes that does a lot of the work for you. That’s why you need to know how to make hash browns casserole. When I make this, I know the crock pot will take care of everything.
The texture is perfect. The inside is tender, and the edges are golden. It’s easy, hassle free, and perfect. Whether you’re hosting a holiday brunch or making a side dish for dinner, you can trust this recipe.
Why You Will Love This Recipe
What I love most about this recipe is that it makes the prep work for you. Frozen hash browns eliminate the need to peel, chop and shred potatoes like you would with many side dishes. This means you just open the bag and dump it in the crock pot. You will love that especially on busy mornings during the holidays when you have less time and counter space.
The texture is another reason I love this recipe. Slow cooking in the crock pot allows the cream soup and sour cream to tenderize the potatoes while the edges still have a slight crispiness. And because you make it in the crock pot and then just mix everything in one bowl, it is super easy to clean up. There’s no soaking dirty casserole dishes in the sink!
The Ingredients
Here are the ingredients you will need to make this crock pot recipe:
Frozen Hash Browns
Frozen shredded hash browns are a great shortcut ingredient. They provide the perfect starch without requiring any prep work on your part. You don’t have to defrost them either. In fact, you’ll want to throw them in frozen so they don’t turn to mush. You could also use diced frozen hash browns, but they may result in a slightly chunkier texture. Just be sure to check them earlier to make sure they’re tender enough.
Cream of Chicken Soup
This creamy soup is the backbone of the entire dish and brings everything together. The potatoes are fully enveloped in a rich sauce, and it’s impossible to make something this quick and tasty from scratch. Vegetarians can substitute cream of mushroom or cream of celery without any issues.
Sharp Cheddar Cheese
It’s sharp cheddar that makes this recipe classic and comforting. Freshly grated cheese is always better than store-bought, and it’s worth a little extra effort to shred the cheese yourself. Pre-grated cheese has additives that keep it from clumping, which may lead to a grainier texture in the final product. Use half of the cheddar and the other half in pepper jack cheese for a spicy kick.
How to Make It
Making this slow cooker hash brown casserole is very easy.
Mix the Sauce
In a large bowl, mix together the cream of chicken soup, sour cream, melted butter and seasonings until smooth. Stir in the majority of your shredded cheese.
Coat the Potatoes
Toss in the frozen hash browns and stir gently with a spatula until they are evenly coated in the sauce. Avoid mashing them.
Prep the Crock Pot
Spray the inside of your slow cooker with nonstick cooking spray or grease with butter. Transfer the mixture into your slow cooker and spread it evenly across the bottom of the crock pot. Sprinkle the remaining shredded cheese on top.
Cook Low and Slow
Cover your slow cooker and set to low. Cook for 4-5 hours until the potatoes are tender and the edges are hot and bubbly.
Rest and Serve
After cooking, remove the lid and let the casserole rest for 5-10 minutes. This will allow the sauce to thicken and make serving easier.
My Top Tips for Success
Gently fold your ingredients together when combining the hash browns with the sauce. Don’t aggressively stir the ingredients; a gentle folding action is all that is needed. This ensures that your shredded hash browns are not mashed, creating a pleasant texture to the finished dish.
Check on your slow cooker occasionally toward the end of the cook time. Every slow cooker behaves a little differently, even on low heat. Once it reaches the four hour mark, take a fork and pierce the center to see if the potatoes are done; if you don’t do this, you might be left with a sad, soggy mess.
If you have a lot of things to do in the morning, you can prepare the sauce in advance the night before and keep it in the refrigerator until it’s time to add the hash browns. Just wait to mix them in just before turning on your slow cooker, so they don’t lose their shape and texture.
Easy Crock Pot Hash Brown Casserole Recipe
Equipment
- Slow cooker (6 quart)
- Large mixing bowl
- Spatula
Ingredients
- 30 ounces frozen shredded hash browns don’t thaw
- 1 can condensed cream of chicken soup 10.5 ounces can
- 1 cup sour cream full fat recommended
- 1/2 cup butter melted
- 2 cups sharp cheddar cheese shredded, divided
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, melted butter, onion powder, garlic powder, salt, and pepper until combined.
- Stir 1 1/2 cups of the shredded cheddar cheese into the wet mixture.
- Add the frozen hash browns to the bowl and gently fold everything together until the potatoes are well coated.
- Grease the insert of a 6 quart slow cooker lightly.
- Pour the potato mixture into the slow cooker and press down to create a uniform layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top of the potatoes.
- Cover and cook on low for 4-5 hours or until the potatoes are cooked through and the edges are bubbly.
- When the cooking is done, turn off the slow cooker and allow the casserole to sit for 5-10 minutes uncovered before serving.
Nutrition
Storage and Reheating
- Keep any leftovers in a sealed container in the refrigerator for up to 4 days.
- To freeze, let the casserole cool, then transfer to a freezer safe container and keep for up to 2 months. Let it thaw overnight in the refrigerator prior to reheating.
- For a single serving, reheat in the microwave for 1-2 minutes. For larger servings, reheat in the oven at 350°F.
What to Serve it With
- Serve with classic scrambled eggs and bacon.
- Pair it with a glazed holiday ham or a roast turkey.
- Serve with a fresh fruit salad for a light brunch meal.
- Serve with steak or BBQ chicken as a side dish.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen?
It’s best to stick with frozen hash browns because fresh potatoes have a higher water content and will make the casserole watery.
Can I double the recipe?
Only if you have a large enough slow cooker to leave plenty of room at the top of the pot; otherwise the potatoes won’t cook properly.
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