Creamy, savory and because you use the crockpot, this Hashbrown Casserole is ready when you get home!
Do you ever ask yourself, “What would I do without my crockpot?” Oh my gosh, I am asking myself this all the time. Every day, I want to serve a hearty, satisfying, delicious meal to my family, but on some days, I just don’t have the time for elaborate cooking. This is why I love my crockpot so much; I can just put a bunch of ingredients into it, go about my busy day, and then come home to a wonderful dinner ready to go. And I really love when recipes that are usually made on the stove or in the oven have crockpot versions, like this Crockpot Hashbrown Casserole.
Slow cooking. That is the key to so many hearty, comforting meals. But hearty and comforting also describe a casserole, right? So it follows that a casserole that is cooked low and slow is going to be something really delicious. You might not think that hash browns, a dish that is traditionally crispy on the outside, would fare well in a casserole, especially one made in a crockpot. But you would be mistaken. This Crockpot Hashbrown Casserole combines the benefits of low, slow cooking with the warm sustenance and rich flavors of a casserole. You may not get the crispy bits an oven produces, but with the creamy savoriness this dish brings, you won’t miss the crunch.
This recipe is so easy — you don’t even have to thaw the frozen shredded potatoes! You just mix all of the ingredients in a bowl, transfer the mix into your crockpot, set the timer for 3-4 hours, and that’s it. And the flavors! The combination of sour cream, onion, cream of chicken soup, garlic powder, and cheddar cheese just meld together. The result is this ultra-creamy texture and deep, tangy, rich flavor that is so satisfying and delicious that you’ll wish you had made more when the serving bowl is empty.
Crockpot Hashbrown Casserole makes a great side dish, but there are ways to make it a perfect main dish, too. You can add Shredded Chicken to the mix or, for a spicier version, add Shredded Mexican Chicken and then serve some Refried Beans on the side.
Crockpot, Slow Cooker, Instant Pot: What’s the Difference?
This is an excellent question, and the answer is much simpler than you might think.
First of all, a crockpot IS basically a slow cooker, so there you go, though there are some differences. While they both have a glass lid, a pot, and a heating element, crockpots have ceramic or porcelain pots that sit inside a container (the crock!) and so heat from all sides, whereas the slow cooker has a metal pot and sits right on the heating element. Because of these differences, the cooking process is a bit different, but the results are the same. That said, if you plan on making a dish that doesn’t require any tending to, you’re better off with the crockpot because of its more even heat distribution; the slow cooker heats from the bottom, so the ingredients might need to be mixed during the process so they don’t burn or stick. Now the Instant Pot is a bit more sophisticated: it’s a multi-cooker and can saute, pressure cook, and slow cook. So while there are some differences among these three appliances, you can use any of them to make Crockpot Hashbrown Casserole.
Ingredients
- 2 pounds frozen shredded potatoes
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1 cup onion, finely chopped
- 10 ounces condensed cream of chicken soup
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 cups cheddar cheese, shredded
How to Make Crockpot Hashbrown Casserole
Step 1: In a large mixing bowl, combine the frozen shredded potatoes, melted butter, sour cream, condensed cream of chicken soup, shredded cheddar cheese, chopped onion, garlic powder, and black pepper. Stir the mixture until all ingredients are thoroughly mixed.
Step 2: Transfer the mixture into the crockpot. Spread it evenly across the bottom.
Step 3: Cover the crockpot and set it to cook on low for 3 to 4 hours, or until the potatoes are tender and the casserole is heated through.
Step 4: Once cooked, give the casserole a gentle stir and serve warm.
FAQs & Tips
How to Make Ahead and Store?
Cooked and cooled Crockpot Hashbrown Casserole can be stored in an airtight container in the refrigerator for up to 4 days; it can also be stored in the freezer in the airtight container or in freezer bags for up to 3 months (thaw frozen casserole overnight in the fridge before reheating).
Will this casserole stick to my crockpot?
That’s hard to say…but to be sure it doesn’t, coat the inside of the pot with cooking spray before filling it with the hash brown mixture.
This seems like a good potentially good vegetarian dish, except for the cream of chicken soup: any ideas?
Yes! Substitute the cream of chicken soup with a vegetable condensed cream soup, like cream of mushroom or cream of celery, or to enhance the main ingredient’s flavor, cream of potato.
Serving Suggestions
Some foods just pair really well with a homey dish like Crockpot Hashbrown Casserole, like salty and crispy Bacon Wrapped Sausage, or other mains that bring the crunch, such as Crispy Baked Chicken Wings or Chicken Fried Steak. But if you want a truly comforting meal where all of the textures are velvety soft and tender, serve Crockpot Hashbrown Casserole with this Perfect Pot Roast.
Crockpot Hashbrown Casserole is a lot more versatile than you might think. For example, you can take some frozen hash browns, mix them with salt and pepper, and then press them into greased muffin tins; bake until a crust forms (about 25 minutes). Then fill the crusts with the Crockpot Hashbrown Casserole, bake until golden, and serve them for a special breakfast with Ham and Cheese Pinwheels and this lovely and refreshing Citrus Mint Fruit Salad. Or use Crockpot Hashbrown Casserole in a crustless quiche: add a quick sauté of whatever vegetables you like (I’ve used Sauteed Broccoli or Sauteed Onions) to the casserole, combine with a couple of beaten eggs, top with extra shredded cheese, and bake in a greased cake pan until brown and bubbly!
Crockpot Hashbrown Casserole
Ingredients
- 2 pounds frozen shredded potatoes
- 1/2 cup unsalted butter melted
- 1 cup sour cream
- 1 cup onion finely chopped
- 10 ounces condensed cream of chicken soup
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 cups cheddar cheese shredded
Instructions
- In a large mixing bowl, combine the frozen shredded potatoes, melted butter, sour cream, condensed cream of chicken soup, shredded cheddar cheese, chopped onion, garlic powder, and black pepper. Stir the mixture until all ingredients are thoroughly mixed.
- Transfer the mixture into the crockpot. Spread it evenly across the bottom.
- Cover the crockpot and set it to cook on low for 3 to 4 hours, or until the potatoes are tender and the casserole is heated through.
- Once cooked, give the casserole a gentle stir and serve warm.
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