Crockpot Hashbrown Casserole
This incredibly easy Crockpot Hashbrown Casserole is the ultimate hands-off side dish! Frozen diced potatoes, sharp cheddar, and a rich, creamy sauce are slow-cooked to absolute perfection for your next holiday or family dinner.
Ingredients
- 32 ounces frozen diced potatoes
- 2 cups sour cream
- 10 ounces cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup fresh minced parsley
Instructions
- Prep Slow Cooker: Spray a 5-6 quart slow cooker generously with non-stick cooking spray to prevent the cheese from sticking to the edges.
- Combine Ingredients: Add all the ingredients except for the fresh minced parsley (the potatoes, sour cream, soup, cheese, onion powder, garlic powder, salt, and pepper) directly into the slow cooker. Stir everything together very well until the potatoes are evenly coated in the creamy mixture.
- Cook: Set the slow cooker to the LOW heat setting. Cover with the lid and cook for 3-4 hours, or until the diced potatoes are completely tender when pierced with a fork.
- Garnish & Serve: Once the potatoes are soft, give the entire casserole a large, thorough stir to re-incorporate the melted cheese. Sprinkle the top evenly with the fresh minced parsley right before serving hot.
Notes
Pro-Tip: For the absolute best melt and the creamiest texture, always take an extra three minutes to shred your cheddar cheese fresh from a block. Pre-shredded bagged cheeses contain powdery preservatives that can make your slow-cooked sauce feel thick and grainy!
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