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Crockpot Cheesy Potato Casserole

Crockpot cheesy potato casserole combines thawed shredded hash browns, sour cream, cheddar, and cream of chicken soup in the slow cooker. It cooks until tender with bubbling edges and a center temperature of 165°F.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 1 bag (30 oz) frozen shredded hash browns thawed and patted dry
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 4 tbsp unsalted butter melted
  • 1 yellow onion small, finely diced
  • 2 cups cheddar cheese shredded
  • 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 nonstick cooking spray.
  2. Add the thawed and patted dry frozen shredded hash browns, condensed cream of chicken soup, sour cream, melted butter, finely diced yellow onion, shredded cheddar cheese, kosher salt, and black pepper to a large bowl.
  3. Stir until evenly combined.
  4. Spread the mixture in the slow cooker.
  5. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are tender, the edges are bubbling, and the center reaches 165°F.

Notes

Pat the thawed hash browns dry to help prevent a watery casserole. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a vegetarian version, use condensed cream of mushroom soup in place of the cream of chicken soup.