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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.
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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, alongside our broccoli rice casserole. 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!
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.
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)
Lynda says
Has anyone made this with just regular potatoes? If so, does the time need to be adjusted?
Thanks
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
Wendy says
I hardly ever use my slow cooker, but I’m excited to try this this weekend. 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). I’m wondering how much to shorten the time if I cook it on high instead of low. Does that work with a crock pot? (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. I’ll see if I can make the timing work on low. But if it doesn’t work this weekend, I’ll tuck this away to try in the future. It really does sound yummy. Thank you very much for the response.
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!
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.
Maria says
What kind or specific seasoning u put? TIA
Karly says
All the ingredients are listed in the above recipe.
Kathey says
Have you ever made this in the oven? If so, what temperature, for how long?
Karly says
350 for about an hour should do it. 🙂
Rhonda K Bratcher says
Thank you for the oven info. 🙂
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. 🙂
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.
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
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? 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
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.
JFL says
Stuff like this will freeze well; do it in individual portions. Make sure to defrost it before reheating, and if using a microwave, only use about 50 – 60% power and a longer time, stirring occasionally. I also live alone and routinely make large batches of soup, chili, stew etc. and freeze them in meal sized portions. I can spend a weekend cooking and have two months worth of lunch to take to work, which is cheaper and healthier than eating fast food every day!
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.
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.
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!
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!