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Creamy Crockpot Hashbrown Potatoes

Creamy crockpot hashbrown potatoes casserole with melted cheese and chives.
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This is the ultimate set-it-and-forget-it comfort food. Simple frozen hash browns transform into a decadent, crowd-pleasing casserole in your slow cooker with minimal effort, perfect for busy days or holiday meals.

Ingredients

Scale
  • 1 (30 oz) bag frozen shredded hash brown potatoes
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (8 oz) container sour cream
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely diced yellow onion
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Lightly grease the inside of a 4-6 quart slow cooker.
  2. In a large bowl, whisk together the condensed soup, sour cream, melted butter, garlic powder, smoked paprika, pepper, and salt until smooth.
  3. Add the frozen hash browns, diced onion, 1 cup of the cheddar cheese, and all of the Parmesan cheese to the bowl. Fold together until the potatoes are evenly coated.
  4. Transfer the mixture to the prepared slow cooker and spread into an even layer.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  6. Cover and cook on LOW for 3-4 hours, until the edges are bubbly and the center is hot.
  7. Let the casserole sit for 10-15 minutes with the lid off before serving.

Notes

For a vegetarian version, use cream of mushroom soup. Do not stir during cooking. Letting it rest after cooking is crucial for the perfect texture. Taste the mixture before adding all the salt, as the soup and cheese vary in saltiness.

Nutrition

Find it online: https://www.homestyletable.com/creamy-crockpot-hashbrown-potatoes/