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Crockpot hashbrown casserole
Hash browns taking a relaxing spa day in your slow cooker
🥕 Ingredients
📋 Complete List
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- 2 pounds frozen hashbrowns, thawed and patted dry with paper towels
- 2 cans (10.5 oz each) cream of chicken soup, preferably low-sodium
- 16 ounces sour cream, full-fat for best results and creamiest texture
- 2 cups sharp cheddar cheese, freshly grated from the block
- 1 medium yellow onion, finely diced for even distribution
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon garlic powder for enhanced savory flavor
- 1 teaspoon onion powder to complement the fresh onions
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt, or to taste
- 1 cup crushed cornflakes or potato chips for optional crispy topping
📝 Instructions
Begin by spraying your 6-quart slow cooker insert generously with non-stick cooking spray to prevent sticking
In a large mixing bowl, combine the cream of chicken soup, sour cream, and melted butter until smooth and well blended
Gently fold in the thawed and dried hashbrowns, being careful not to break them up too much
Add the diced onions, garlic powder, onion powder, salt, and pepper, stirring carefully to distribute evenly
Fold in 1½ cups of the shredded cheddar cheese, reserving ½ cup for topping later
Transfer the mixture to your prepared slow cooker, spreading it evenly with a spatula
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the edges are golden and bubbly
During the last 30 minutes of cooking, sprinkle the remaining cheese and optional crushed cornflakes on top
Let the casserole rest for 10-15 minutes before serving to allow it to set properly
💡 Chef's Tips
Thaw hashbrowns completely and pat them dry to prevent excess moisture in the final dish
Use freshly grated cheese rather than pre-shredded for superior melting and creamier texture
Avoid lifting the slow cooker lid during cooking as this releases essential heat and moisture
For extra flavor, sauté the diced onions in butter before adding them to the mixture
If using a larger slow cooker, check for doneness earlier as the thinner layer will cook faster
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, you can assemble it the night before and refrigerate, then cook the next day adding 30 minutes to cooking time
This usually happens when the hashbrowns aren't thawed and dried properly or the lid is removed too often during cooking
Yes, but you'll need a larger slow cooker and should increase cooking time by 1-2 hours
Add crushed cornflakes or potato chips during the last 30 minutes of cooking
Yes, but they should be grated and soaked in cold water, then dried thoroughly before using