Crockpot Hashbrown Casserole

4.37 from 30 votes
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Crockpot Hashbrown Casserole – classic cheesy potato casserole made in the crockpot. Super simple, frees up the oven and makes dinner time easy!

My family loves potatoes in just about any form. Twice Baked Potato Casserole is one of the more requested side dishes around the holidays or anytime we have a “special” meal. These Cheesy Hashbrowns just may beat it out though.

This takes the classic Cheesy Potato Casserole but makes it in the crockpot, so it is ideal for holidays or whenever you have a full oven!

a forkful of cheesy hashbrown casserole

 

I love using my crockpot for easy dinners, but you really can use it for more! It is even great for dessert, these Crockpot Brownies are delicious addition to any meal.

This hashbrown casserole cooks in about 3 hours and it perfect when you have a Baked Ham in the oven for Easter, a Prime Rib going for Christmas or even a Roasted Turkey for Thanksgiving.

What You’ll Need

  • Shredded Hash Browns
  • Cream of Chicken Soup
  • Sour Cream
  • Butter
  • Onion
  • Cheddar Cheese
  • Garlic Salt
  • Black Pepper

My family really likes shredded potatoes for this recipe, but you can also use the diced Southern style potatoes and they work just as well. The cook time is just a little longer, so check the notes in the recipe card if you use those!

crockpot hashbrown casserole ingredients in a bowl

How To Make Crockpot Hashbrown Casserole

  1. In a large bowl mix together hashbrowns, melted butter, sour cream, cream of chicken soup, cheddar cheese, onion, garlic salt and black pepper. Mix until everything is well combined. 
  2. Pour into the base of your crockpot, cover and cook over low for 3-4 hours.
  3. Check the potatoes to make sure they are cooked and serve.

This hashbrown casserole is for more than just the holidays! Serve with the Best Meatloaf or Poor Man’s Burnt Ends for a delicious dinner any night of the week.

sooping hashbrown casserole out of the crocpot

Recipe Tips & Variations

  • Turn these potatoes into a full meal by adding diced ham or even sliced kielbasa to the mix. It will heat up while the potatoes cook and be delicious.
  • If you have diced Southern style hashbrowns they work great in this recipe as well. It is really just a texture preference for which you use. Add 30 minutes to the cook time if using the diced potatoes.
  • Mix up the cheese! This recipe calls for cheddar cheese, but you can mix it up and use whatever your favorite cheese is.
  • Are you missing the crispy topping? Don’t worry! Melt some butter and saute with cornflakes in a large skillet. Once they are browned you can spread over the top of the cooked potatoes to serve.
  • Don’t like sour cream? Don’t worry, you really can’t taste it. It just makes the potatoes creamy. But you can use Greek yogurt in its place.
a white bowl of cheesy hashbrown casserole

Storage

This lasts for about 5 days in the fridge. If you have leftovers, store in an airtight container in the fridge. You can reheat in the microwave or a 325º F oven until it is warmed through.

Can You Make This Ahead

Yes, you absolutely can make this ahead! Once the potatoes are cooked transfer them to a baking dish. Cover with foil and then you can just reheat when deisred.

Freezing – you can definitely freeze these if you have leftovers or want to make ahead. Cover the baking dish well with foil and store in the freezer for up to 3 months. Let them thaw in the fridge and then bake at 325º F for about 30 minutes until they are hot and bubbly.

close up hashbrown casserole for pinterst

More Crockpot Recipes To Try

close up forkful of cheesy hashbrown casserole
4.37 from 30 votes

Crockpot Hashbrown Casserole

By Erin
Crockpot Hashbrown Casserole – classic cheesy potato casserole made in the crockpot. Super simple, frees up the oven and makes dinner time easy!
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
Servings: 8

Ingredients 

  • 2 pounds frozen hash browns
  • 1/2 cup melted butter
  • 1 cup sour cream
  • 1 cup finely chopped onion
  • 10 oz cream of chicken soup
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese

Instructions 

  • In a large bowl mix together hashbrowns, melted butter, sour cream, cream of chicken soup, cheddar cheese, onion, garlic salt and black pepper. Mix until everything is well combined. 
  • Pour into the base of your crockpot, cover and cook over low for 3-4 hours.
  • Check the potatoes to make sure they are cooked and serve.

Notes

If using diced frozen hash browns increase cooking time by about 30 minutes. Check to make sure they are soft and tender before serving.

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 40g | Protein: 12g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 749mg | Fiber: 4g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Course: Side Dish Recipes
Cuisine: American
Servings: 8
Calories: 566
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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9 Comments

  1. Oven spaces is always premium this time of year. I LOVE that the crockpot makes more room in the oven and makes it easy on me!

      1. No. You can definitely thaw them, but they are so small it doesn’t really change the cooking time to have them thawed.