Crockpot Hashbrown Casserole is a hearty breakfast side perfect for entertaining. Your favorite hashbrowns are covered in a creamy, cheesy mixture and cooked in the slow cooker for an easy dish to prepare and clean up!
Crockpot Hashbrown Casserole
Hash browns and casseroles are quintessential midwest staples. If you love our classic Hashbrown Casserole, you’ll love this one too! Who doesn’t love any form of cheesy potatoes? I love that this recipe is super simple to throw together. All you have to do is open a few cans, dump in the ingredients, tear open a bag of frozen hash browns, and shred some cheese. Give it a stir and set your slow cooker to do the work for you. This casserole is great when entertaining during the holidays or just when you need to feed a crowd. It’s also a great way to free up space on your stove or in the oven when you’re preparing a ton of recipes. Cheesy, creamy, tangy, savory, what more could you want in any potato dish? Start your mornings right and dig in! If you’re looking for more slow cooker sides try out our Slow Cooker Green Bean Casserole also!
How can I make this a main dish?
If cheesy potatoes simply aren’t enough for you, you can add a few things to this casserole to make it a main dish. Some diced onion and bell peppers will add some veggies to the mix. And you can add in cooked ham or breakfast sausage near the end to give your meal some protein. It;s a great way to use up leftover ham after the holidays too!
How To Make Crockpot Hashbrown Casserole
- Whisk. In a large mixing bowl, whisk together the cheddar cheese soup, cream of chicken soup, sour cream, butter, garlic and onion powder, cajun seasoning, salt, and pepper. Whisk until fully combined.
- Pour. Pour this mixture into the crockpot along with the hashbrowns and 2 cups of shredded cheese. Stir to combine.
- Cook. Cover the casserole and cook on low for 3 hours. Sprinkle the remaining shredded cheddar over top cover, and cook for another 1 hour. The cheese should be melted and nice and bubbly.
Storing Crockpot Hashbrown Casserole
Store leftover casserole in an airtight container in the fridge for 5 days. This recipe is great to make on Sunday and have an easy breakfast side all week when the mornings get hectic.
Ingredients Notes for Crockpot Hashbrown Casserole
- Cheddar Cheese Soup – This truly makes this casserole so decadent and delicious! You can’t go wrong with all this cheese!
- Cream of Chicken Soup – To make this a vegetarian dish you could try cream of mushroom, cream of onion or celery.
- Sour Cream – I love the tangy flavor this gives. Go for full fat to get the best flavor, plain Greek yogurt can also give a similar taste and texture.
- Butter – Unsalted and fully melted. You can add more salt as needed when seasoning the casserole.
- Spices – A classic blend of garlic powder, onion powder, cajun seasoning, salt, and pepper give this dish its amazing flavor.
- Hashbrowns – Any brand of frozen, shredded hash browns will work. Don’t worry about thawing them as they will thaw and cook in the slow cooker.
- Cheddar Cheese – Sharp or mild cheddar is great in this recipe. You could also use a colby jack or white cheddar. I recommend freshly shredding the cheese as it melts so much better and gives a smoother texture to the dish as well as blending with the soups and sour cream.
Enjoy!
~Nichole
Crockpot Hashbrown Casserole
Ingredients
- 1 10.5-oz Can Cheddar Cheese Soup
- 1 10.5-oz Can Cream of Chicken Soup
- 1 Cup Sour Cream
- 1/2 Stick Unsalted Butter melted
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Low Sodium Cajun seasoning
- 1 teaspoon Pepper
- 1/2 teaspoon Salt
- 2 Pounds Frozen Shredded Hash browns
- 3 Cups Shredded Cheddar Cheese divided
Instructions
- Whisk the cheddar cheese soup, cream of chicken soup, sour cream, butter, garlic powder, onion powder, Cajun seasoning, pepper, and salt in a large bowl.
- Pour it into a slow cooker then stir in the hashbrowns and 2 cups of cheese.
- Cover and cook on low for 3 hours then sprinkle with the remaining cheese.
- Cover and cook for another hour or until melted and bubbly around the edges.
- Serve with freshly minced parsley and sliced chives for garnish if desired.
