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Crockpot Hashbrown Casserole with Broccoli

Creamy crockpot hashbrown casserole with broccoli and cheesy cracker topping.
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This is the ultimate hands-off comfort food dinner. A creamy, cheesy sauce coats frozen hash browns and fresh broccoli, all cooked to perfection in your slow cooker. Topped with a buttery crunch, it’s a complete, cozy meal that practically makes itself.

Ingredients

Scale
  • 1 (30 oz) bag frozen shredded hash browns
  • 3 cups fresh broccoli florets, chopped
  • 1 small yellow onion, finely diced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup crushed buttery crackers or French fried onions

Instructions

  1. Lightly grease a 6-quart slow cooker.
  2. In a large bowl, combine the frozen hash browns, broccoli, and onion.
  3. In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, smoked paprika, pepper, and salt until smooth.
  4. Pour the sauce over the hash brown mixture. Add 1 1/2 cups of the cheddar cheese. Mix thoroughly until everything is coated.
  5. Transfer the mixture to the prepared slow cooker and spread it evenly.
  6. Sprinkle the remaining 1/2 cup of cheese over the top.
  7. Cover and cook on LOW for 3 to 4 hours, until the edges are bubbly and the broccoli is tender.
  8. In the last 30 minutes of cooking, sprinkle the crushed crackers or fried onions evenly over the top.
  9. Let the casserole sit for 10 minutes with the lid off before serving to allow it to set.

Notes

For a vegetarian version, use cream of mushroom soup. Add cooked ham, chicken, or ground turkey for extra protein. Do not cook on HIGH, as it can cause the dairy to separate. The cracker topping must be added in the last 30 minutes to stay crisp.

Nutrition

Find it online: https://www.homestyletable.com/crockpot-hashbrown-casserole-broccoli/