Go Back
–+ servings
crockpot cheesy hashbrowns.
Print

Crockpot Hashbrown Casserole

Hashbrown casserole in the crockpot is the perfect holiday side! Free up the oven space and serve up these cheesy potatoes!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12 servings
Calories 222kcal
Author Karly Campbell

Equipment

  • Slow Cooker

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.

Video

Notes

You may use any type of cheese you prefer. Cheddar is the usual cheese for hashbrown casserole, but smoked gouda, gruyere, and pepperjack are all nice as well. 
We prefer diced frozen hashbrowns, but if you'd like to use shredded just keep an eye on the cook time. The smaller potatoes will cook faster.

Nutrition

Calories: 222kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 365mg | Fiber: 2g | Sugar: 2g