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Crock Pot Hash Brown Casserole

Crock pot hash brown casserole combines shredded potatoes, cheddar, sour cream, and cream of chicken soup in an easy slow cooker side dish. It cooks until hot throughout and tender, with a creamy center and cheesy top.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp nonstick cooking spray
  • 1 bag (32 oz) hash browns frozen, shredded
  • 1 can (10.5 oz) cream of chicken soup condensed
  • 1 cup sour cream
  • 2 cups cheddar cheese shredded
  • 0.5 cup yellow onion finely chopped
  • 0.25 cup unsalted butter melted
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the inside of a 6-quart slow cooker with the nonstick cooking spray.
  2. In a large bowl, stir together the hash browns, cream of chicken soup, sour cream, cheddar cheese, yellow onion, melted butter, kosher salt, and black pepper until evenly combined.
  3. Spread the mixture in the slow cooker, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until hot throughout and tender.

Notes

For the best texture, use the hash browns frozen and spread the mixture evenly in the slow cooker. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sour cream can separate. For a vegetarian version, use cream of mushroom soup made without meat-based ingredients.