This cheesy hashbrown casserole is perfect for potlucks! Toss everything in your slow cooker and come back to cheesy potatoes!
I have been on a major slow cooker kick lately. I don’t know if it’s because it’s so dang hot in the summer that I dread standing over a stove or turning on the oven.
Maybe it’s because you basically dump things in there and then hours later dinner pops out like magic.
Or it could be because I like to torture myself with delicious smells wafting through the house all day. Who knows.
It doesn’t really matter why I’m so obsessed with the slow cooker lately. All that matters is that I’ve brought you crockpot hashbrown casserole, because I love you. And I love cheesy potatoes. And I also love easy recipes that take minimal prep work and totally feed a crowd.
You’re welcome.
This slow cooker cheesy hashbrown casserole recipe is so simple!
You could use shredded hashbowns in this recipe if you like, but I really prefer the cubed potatoes. They’re a little more substantial and just have a better texture, in my opinion. You do you, though.
Also, feel free to mix cheeses here. I just use a few handfuls of freshly grated cheddar, but mix things up with some monterey jack or colby cheese, if you’d like, Pepper jack would add a nice little kick, too!
Oh, and if you’re opposed to canned soup, you can use my substitute for cream of chicken soup instead.
You could also toss in some diced ham or seared Polish sausage to make this a main dish for a busy night’s dinner! Winning. Or make this as a side for my turkey meatloaf!
Check out my French Dip, Grape Jelly Meatballs, and Crockpot Chicken and Stuffing for more slow cooker favorites!
Hope you love this cheesy hash brown casserole as much as we do!
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Crockpot Hashbrown Casserole
Ingredients
- 32 ounces frozen diced potatoes
- 2 cups sour cream
- 10 ounces cream of chicken soup
- 2 cups grated cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon parsley flakes
Instructions
- Add all ingredients except for the parsley to the slow cooker. Stir well to combine.
- Set slow cooker to low and cook for 4 hours or until potatoes are tender.
- Stir well and sprinkle with parsley before serving.
Emily says
Oh my gosh yessssssss. Illinois is TOO HOT for any “turn on the oven an cook” nonsense. Crock pot and ice cream (separately, of course) for life!
Deborah Hess says
How long you cook it for
Emma says
Directions above say 4 hours.
Heather says
I’m in peoria and this looks like something to make for the family when I don’t want to cook over that hot store…
Karly says
Hope you enjoy!
Carlee says
Ha! I’m with you and Emily. Crock pots and ice cream all the way! They say the temps are supposed to be better the rest of the week, but good old IL is going to keep the humidity right at a steady one million percent. So, slow cookers and ice cream are still going to be necessary!
Emily Jones says
Awww yay!! Fellow Illinoisians!!!! Hi from Springfield!!! 🙂
Pj Rodgers says
What are the chances I would see this post!!!!?????? Hi Emily!!!!
Karly says
Oh, we’re not far! I’m from Pekin. 🙂
Emily Jones says
How fun! We’re all neighbors 🙂 You’re the best!
Annette says
Hi from Taylorville! Definitely making this. Yes it’s way to hot for oven..use my crock pot and pressure cooker alot. Enjoy!
Brie says
Oh I looove cheesy potatoes and without turning on the oven – yes please! I totally agree crockpots are a little torturous teasing you all day with their yummy smells 🙂 but so worth it especially for this recipe.
Lynn says
i need to double the recipe…would i add cook time to that?
Becky says
I also need to double this. Wondering the same thing about the time.
Karly says
It would just depend on the size of your slow cooker. If it’s a larger one, I would think it would all cook in about the same time.
Chris says
Can this be frozen after cooking? I live alone and this is way too much for one person. Do you have recipes for cooking for one or two?
Karly says
I have never attempted freezing it, so I can’t say for sure. I think it would probably work fine, though.
Sherri says
I made these for a cookout. I thought the potato itself tasted like it was water logged…you know, when you boil a potato too long. Probably will not make again.
Karly says
Sorry to hear you weren’t a fan of this one.
Carolyn says
This might have been an issue with the chosen brand of potatoes? Â Also, I think this recipe would work fine using fresh diced potatoes.
Geri says
I like my hash browns crispy ~ not a fan of this recipe myself. I’ll still cook on the skillet.
Nina says
This recipe is not made for the skillet. It’s a potato casserole
Leslie Deppe says
Hi Karly. Thanks for the recipe! I would love to try it but I am a vegetarian so the cream of chicken soup won’t work for me. I’m not a mushroom fan either so cream of mushroom is out. Any substitution ideas that might work? I would really appreciate your advice.
Cassey says
You could try cream of celery. I bet that would be pretty good. Or cream of broccoli. 🙂Â
Heather says
I make something similar with cream of celery and I think it adds a ton of great flavor!! I also throw in one chopped medium onion that has been cooked down in a little olive oil.Â
Karly says
Any cream soup that you like should work fine. Cream of celery or broccoli would be great.
Karly says
Or what about the cheddar cheese soup? That’d be fab. 🙂
Michelle says
Just use cream of onion soup, I use it in everything and my family loves it.
Nina says
Cream of celery soup
Kathey says
Have you ever made this in the oven? If so, what temperature, for how long?Â
Karly says
350 for about an hour should do it. 🙂
Rhonda K Bratcher says
Thank you for the oven info. 🙂
Maria says
What kind or specific seasoning u put? TIA
Karly says
All the ingredients are listed in the above recipe.
Diane says
Hi Karly. I am not a fan of sour cream. Is there another thing I can use and please do not say cream cheese.
Karly says
I would just add an extra can of soup and skip the sour cream.
Perry says
Another delicious addition is crumbled bacon pieces. Don’t skimp. We’ve made this a couple of times and will be making it again.
Karly says
Bacon would be wonderful here!
Wendy says
I hardly ever use my slow cooker, but I’m excited to try this this weekend. Â Challenge is that I need to make it a little faster (but for a party, which is why the slow cooker is a good option). Â I’m wondering how much to shorten the time if I cook it on high instead of low. Â Does that work with a crock pot? Â (I’m sorry for such a newbie question … like I said, I hardly ever use my slow cooker.)
Thank you so much!
Karly says
Normally, cooking on high seems to reduce the cook time by about half. That said, I would be a little worried about the dairy products burning in this one. I normally only do meat on high. If you do try it, I’d definitely make one in advance of your party so you know that it works. I’d hate for you to end up with a burnt mess the day of something important!
Wendy says
Well that’s an excellent point … didn’t think about the dairy. Â I’ll see if I can make the timing work on low. Â But if it doesn’t work this weekend, I’ll tuck this away to try in the future. Â It really does sound yummy. Â Thank you very much for the response.
Mary says
want to try this with the cubed potatoes..how much do I need?
Karly says
32 ounces of potatoes.
Mary says
Thank You
Lynda says
Has anyone made this with just regular potatoes? Â If so, does the time need to be adjusted?
Thanks
alice says
you can use the refrigerated hash browns either shredded or cubed versions (brand name simply potatoes or the like) and this can be doubled easily and cooked on high in a 6 quart crock pot for 4 hours. I like fresh onions over the onion powder, about 1/2 cup chopped in a single recipe, 1 cup in the doubled (frozen chopped onions work just fine) and you can add other vegetables or meats if you like to bulk it up even more. (peppers, mushrooms, broccoli, carrots, ham, chicken, it’s a versatile caserole)
Mel says
Defrost the hash browns?
Karly says
No, I don’t defrost them. Just pop them in the slow cooker frozen. 🙂
Alice Watkins says
yes if you are using frozen hash browns, although I prefer the refrigerated ones so I can skip this step.
Lynne says
Will be making this soon. Thanks for sharing.
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!
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!!
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.
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….
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.
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.