Our Crockpot Hashbrown Casserole is creamy, cheesy, and so simple! Toss the ingredients in the crockpot and let it do all the work for you, leaving your oven space available for other dishes! These crockpot cheesy hashbrowns are a must make for any holiday dinner or potluck.
I have been on a major slow cooker kick lately.
I love my crockpot in the summer when it’s so dang hot that I dread standing over a stove or turning on the oven.
I love my crockpot in the winter when you just want a warm, cozy meal and your entire house to smell cozy and inviting.
And of course, I love that the slow cooker works by basically letting you dump things in there and walking away. Dinner just pops out like magic, hours later.
We’re making this crockpot hashbrown casserole for Easter dinner this year. It’s so simple to dump and go, and I LOVE that it saves space in the oven for other dishes.
Other crockpot favorites include a spiral ham in the crockpot and, my personal favorite, crockpot mac and cheese!
Table of Contents
Ingredient Notes:
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Potatoes – You’ll want to use the diced hashbrown potatoes rather than shredded. This will make for a better texture in the finished product for your crockpot cheesy hashbrowns.
Sour Cream – We prefer full fat, but light or fat free should work. Nonfat Greek yogurt would also likely work well.
Cream of Chicken Soup – You could use a can from the store, or you could just try my homemade recipe. It’s perfect for this hashbrown casserole and lots of other recipes!
Cheddar – Lots of shredded cheddar cheese will add all the wonderful cheesy flavor to these slow cooked hashbrowns. Or switch things up and add or sub with other cheeses like smoked gouda, gruyere, and pepperjack!
Seasoning – Some salt, pepper, onion powder, and garlic powder. We also like to top it off with some freshly minced parsley before serving!
What Readers are Saying!
“Another delicious addition is crumbled bacon pieces. Don’t skimp. We’ve made this a couple of times and will be making it again.” – Perry
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
How to Make Crockpot Cheesy Hashbrown Casserole:
Combine: This is the best crock pot hashbrown casserole, in part because it couldn’t be easier! Just add all of the ingredients (frozen diced potatoes, sour cream, cream of chicken soup, cheddar, spices) to your slow cooker and stir well to combine.
Cook: When everything is added to the crockpot, just set it on low and forget about it for 4 hours! What could be easier than that? Check to be sure the potatoes are tender or if they need more time. When ready, sprinkle with parsley and serve!
This is great as a side for my turkey meatloaf! Of course, we also make it for holiday dinners – especially when oven space is limited. And if you’re serving this with breakfast some air fried bacon or sausage links in air fryer will pair perfectly with this casserole!
SUBSTITUTIONS:
- Give my homemade substitute for cream of chicken soup a try instead of the canned soup. It’s healthier and it tastes better!
- Stir in some diced ham or seared Polish sausage just before serving to make this a main dish. You could even add in some steamed or roasted veggies.
- Shredded hashbrowns will also work here, but keep an eye on the cook time. They’ll cook faster.
- Feel free to get creative with the cheese. I just use a few handfuls of freshly grated cheddar, but mix things up with some Monterey Jack or smoked gouda. Pepper jack would add a nice little kick, too!
FAQs:
You can keep the leftover hashbrown casserole in the fridge for 3-4 days.
This recipe should freeze well in a sealed foil container. Store for up to 3 months. Thaw overnight and bake, covered with foil, at 325 degrees for 20 minutes or until heated through.
You may use any brand of slow cooker you like, but you’ll want it to be around 5 quarts or larger in size.
More crockpot favorites!
- Crock Pot French Dip
- Grape Jelly Meatballs
- Crockpot Chicken and Stuffing
- Crockpot Broccoli Cheese Soup
- Crockpot Chicken and Dumplings
- Crockpot Wings
Crockpot Hashbrown Casserole
Ingredients
- 32 ounces frozen diced potatoes
- 2 cups sour cream
- 10 ounces cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup fresh minced parsley
Instructions
- Spray a 5-6 quart slow cooker with non-stick spray.
- Add all ingredients except for the parsley to the slow cooker. Stir well to combine.
- Set slow cooker to low, cover, and cook for 3-4 hours or until potatoes are tender.
- Stir well and sprinkle with parsley before serving.
Tips & Notes:
Nutrition Information:
This recipe was originally published in June 2016. It was updated with new photos in April 2021. Original photo below.
Kara says
If I double this recipe, do I need to increase cooking time? Also, do you think a double portion will fit ok in a standard sized crockpot? Thanks!
Karly says
Hi Kara! I haven’t tried doubling this, so I’m not sure how it will affect cook time or if it will fit in your crockpot. If it does fit, I do think it’ll add a bit of time but I can’t say how much will be needed.
melp526 says
Does it matter which kind of cheddar that’s used? By that, I mean Mild, Medium, Sharp, Extra Sharp? Or is it just according to taste & preference?
Karly says
Just whatever you prefer is fine. 🙂
Karen says
I would love to add whisked eggs to this!
Bryn says
Hi, I’m not sure if it’s an intentional decision on your part, but if not I just wanted to let you know. On bloglovin your recipes do not have a picture attached to it on my feel like all of the other sites I follow. I notice that it stopped including pictures awhile ago. Love your recipes and would hate for people not to see them
Karly says
Hi Bryn! Thanks for the heads up! I no longer include images in my RSS feed anymore and that’s probably why they’ve stopped showing there. I’ll look into it. 🙂
JFL says
This looks really good! I love stuff like this; not only can you make it as is, but it’s a great “canvas” upon which to paint, so to speak. For instance: brown a pound of thick cut bacon in a medium skillet and crumble fine. Drain off all but ~1 tbs of the grease (or wipe pan clean and melt 1 tbs butter), use that to saute 1/2 c. each of yellow onion (small pinch of salt) and, after 3 – 4 minutes, green (or red) bell pepper, until softened. Add bacon and onion/pepper mixture with all other ingredients in Step 2; proceed as directed. It’s only one more pan to clean! Or, if even that is too much, simply slice fine a large bunch of scallions and throw them in with 30 minutes to go. Lots of ways to change this one up. Thanks for posting!
Deb says
I am in Canada and we don’t have straight up frozen potatoes. We have frozen hash browns that have other ingredients (vegetable oil , dextrose, sodium acid pyrophosphate).Do you think these would work? Or could I just use diced fresh potatoes? Thanks! Love your recipes!
Karly says
Hi Deb! I used the frozen hashbrowns as well – just the diced kind, not the shredded kind. 🙂 You could likely use fresh diced potatoes as well, but I’m not sure if that will change the cooking time.
Lynnette says
What size crockpot do you use for this recipe?
Karly says
Hi Lynette! Anything from a 4-8 quart would work great here.
Nules says
So you use no fresh products – and this is blogwoethy?
Karly says
Based on the number of people who have tried and loved this recipe, I’m going to say yes. But thanks for stopping by.
anne says
i made this with all fresh “products” and it turned out well….i used fresh yellow potatoes cubed, cooked to soften chopped onion and garlic, and made the cream of chicken soup recipe attached in the link above instead of canned soup (using my own home made chicken broth)…it tastes delicious…
it’s a good base slow cooker potato recipe, feel free to modify it to suit your own tastes and pantry options….
Kris Hammonds says
Just out of curiosity, can you substitute the russet potatoes with sweet potatoes or what?
Karly says
I’ve only made this with the frozen diced potatoes from the freezer section.
Bonnie R Voyles says
I just had to pop in and leave another IL comment 🙂 I live in Paxton, searched and searched and by far love your recipe the best! Thank you!! Have a great summer!!
Leslie says
I cooked on high for 4hours, it took all that. I also used chopped onion. 2 cans cream soup, chicken & celery. Turned out awesome!
Lynne says
Will be making this soon. Thanks for sharing.
Alice Watkins says
yes if you are using frozen hash browns, although I prefer the refrigerated ones so I can skip this step.
Mel says
Defrost the hash browns?
Karly says
No, I don’t defrost them. Just pop them in the slow cooker frozen. 🙂