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crockpot hashbrown casserole

🥔 Crockpot Hashbrown Casserole – Cheesy, Comforting, and Effortless

Looking for a breakfast or side dish that’s cheesy, golden, and totally hands-off? This Crockpot Hashbrown Casserole is the answer. With tender hashbrowns, creamy cheese, and a golden topping, it’s perfect for brunch, holiday mornings, or easy weeknight comfort food.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Breakfast, brunch, Side Dish
Cuisine: American Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 30 oz package frozen shredded hashbrowns, thawed
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup sour cream
  • 1 small onion finely chopped
  • 2 cups shredded cheddar cheese
  • ½ cup melted butter
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup crushed cornflakes optional, for topping
  • 2 tbsp melted butter optional, for topping

Equipment

  • Slow cooker (Crock Pot)
  • Mixing bowl & spoon
  • Measuring cups & spoons

Method
 

  1. Spray your slow cooker with nonstick cooking spray.
  2. In a large bowl, combine thawed hashbrowns, cream of chicken soup, sour cream, onion, 2 cups cheddar cheese, melted butter, garlic powder, salt, and pepper. Mix until well combined.
  3. Pour mixture into the slow cooker and spread evenly.
  4. (Optional) Mix crushed cornflakes with 2 tbsp melted butter and sprinkle on top for a golden, crunchy topping.
  5. Cover and cook on Low for 3–4 hours, until heated through and cheese is melted.
  6. Serve hot and enjoy cheesy, comforting bites!

Notes

For a vegetarian version, swap cream of chicken soup for cream of mushroom soup.
Add cooked bacon or diced ham for extra flavor.
Leftovers store in the fridge for up to 3 days and reheat well in the microwave or oven.