Easy Crock Pot Hash Brown Casserole Recipe

This creamy, cheesy crock pot hash brown casserole is the ultimate hands-off side dish. Made with frozen potatoes, it is perfect for brunch or dinner!

Course Main Course

Prep Time 10

Cook Time 4

Servings

Calories 397kcal

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