Go Back
–+ servings
Creamy Crockpot Hashbrown Casserole in a white bowl, garnished with fresh parsley.

Crockpot Hashbrown Casserole

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 403 kcal

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.
    Stirring shredded potatoes, cheddar cheese, and creamy sauce for Crockpot Hashbrown Casserole.
  • Transfer the mixture into the crockpot. Spread it evenly across the bottom.
    Spreading the Crockpot Hashbrown Casserole mixture evenly in the slow cooker.
  • 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.
    Covering the Crockpot Hashbrown Casserole with a glass lid before cooking.
  • Once cooked, give the casserole a gentle stir and serve warm.
    Stirring the cooked Crockpot Hashbrown Casserole in a black slow cooker with a wooden spoon.

Nutrition

Calories: 403kcalCarbohydrates: 27gProtein: 11gFat: 29gSaturated Fat: 16gSodium: 452mgFiber: 3g
Keyword casserole, crockpot hashbrown casserole, hashbrown, slow cooker
Tried this recipe?Let us know how it was!