Crockpot Cheesy Hashbrown Casserole

Here is a comforting, effortless recipe for Crockpot Cheesy Hashbrown Casserole. It takes all the classic, cheesy goodness of the traditional holiday side dish and lets your slow cooker do all the heavy lifting!

Ingredients

• The Potatoes & Cheese:
  • 1 package (30 oz) frozen cubed hashbrowns or southern-style hashbrowns (thawed slightly for easier mixing)
  • 2 cups sharp cheddar cheese, freshly shredded and divided (save ½ cup for the top)
• The Creamy Sauce:
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
  • 1 ½ cups sour cream
  • ½ cup (1 stick) unsalted butter, melted
  • 1 small yellow onion, finely diced (or 1 teaspoon onion powder)
• Seasonings:
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • A pinch of smoked paprika (optional, for a nice color and warmth)
• Optional Crunchy Topping:
  • 1 cup crushed cornflakes tossed in 2 tablespoons melted butter (add during the last 30 minutes of cooking)

Instructions

1. Prep the Slow Cooker

• Generously spray the inside of your crockpot with non-stick cooking spray (or use a slow cooker liner for super easy cleanup).

2. Mix the Creamy Sauce

• In a large mixing bowl, whisk together the cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, pepper, and paprika until smooth and well combined.

3. Combine Potatoes and Cheese

• Add the slightly thawed hashbrowns and 1 ½ cups of the shredded cheddar cheese directly into the bowl with the creamy sauce.
• Gently fold everything together until the potatoes are completely coated in the mixture.

4. Transfer to Crockpot

• Pour the hashbrown mixture into your prepared slow cooker and spread it out into an even layer.

5. Slow Cook

• Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours), or until the potatoes are tender and the edges are bubbling hot. (Avoid lifting the lid too often so the slow cooker maintains its heat!)

6. Add the Finishing Cheese (and Crunch)

• Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole. (If using the cornflake crunch, sprinkle your butter-tossed cornflakes on top now too).
• Cover and let cook for another 15 to 20 minutes, or until the cheese is completely melted and bubbly.

7. Rest and Serve

• Turn off the slow cooker and let the casserole rest, uncovered, for about 10 minutes before serving. This helps it set up so it’s easier to scoop.

Pro-Tip

• Feed a Crowd: This recipe is a massive hit for potlucks, Thanksgiving, Christmas morning, or weekend family barbecues because it keeps warm in the slow cooker for hours!