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Crock Pot Hash Brown Casserole

Crock pot hash brown casserole combines shredded potatoes, sour cream, and sharp cheddar in a slow cooker for a tender, creamy center and cheesy top. Make it on LOW or HIGH, then let it rest covered before serving.
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Prep Time 15 minutes
Cook Time 5 hours
resting 10 minutes
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp nonstick cooking spray
  • 1 bag (30 oz) hash browns frozen shredded, thawed and drained
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese shredded
  • 0.5 cup yellow onion finely chopped
  • 0.25 cup unsalted butter melted
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the inside of a 6-quart slow cooker with the cooking spray.
  2. In a large bowl, stir together the hash browns, cream of chicken soup, sour cream, cheddar, onion, melted butter, salt, and pepper until evenly combined.
  3. Spread the mixture in the slow cooker.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours, until hot throughout and tender at the center.
  5. Turn off the slow cooker.
  6. Let the casserole rest, covered, for 10 minutes before serving.

Notes

For the best texture, thaw and drain the hash browns well before mixing. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a vegetarian version, use condensed cream of mushroom soup instead of cream of chicken soup.