This Crockpot Cheesy Hash Brown Casserole is one of those dishes that just makes everyone happy. It’s perfect for potlucks, holiday brunches, or even a cozy weeknight dinner.

It’s comfort food at its finest, and using the slow cooker makes it incredibly easy. The best part? It’s a crowd-pleaser that requires minimal effort on your part.

Recipe Overview: Crockpot Cheesy Hash Brown Casserole

This dish is basically a creamy, cheesy, potato-y dream come true. Think of it as a hug in a bowl – warm, comforting, and utterly satisfying.

It combines the crispy goodness of hash browns with a rich, cheesy sauce, all cooked to perfection in your slow cooker.

This casserole is incredibly versatile. You can serve it as a side dish alongside roasted chicken or make it the star of a breakfast-for-dinner spread.

It’s also great for feeding a crowd, and leftovers (if there are any!) reheat beautifully.

It’s simply a classic for a reason.

Detailed Ingredients for Cheesy Hash Brown Casserole

Here’s what you’ll need to gather:

Frozen Hash Browns: One 30-ounce bag of shredded frozen hash browns. You can use the cubed kind, too, but I find the shredded variety gives the best texture. No need to thaw them beforehand!
Cream of Chicken Soup: Two 10.5-ounce cans. This forms the base of our creamy sauce. You could also use cream of mushroom or cream of celery if you prefer.
Sour Cream: One 16-ounce container. This adds tanginess and extra creaminess. Full-fat sour cream works best, but light sour cream can be used in a pinch.
Shredded Cheddar Cheese: Two cups, freshly shredded is always best, but pre-shredded works, too. Sharp cheddar gives a nice, strong flavor, but you can use mild or a blend of your favorite cheeses.
Melted Butter: 1/2 cup (one stick). This adds richness and helps everything bind together. Unsalted butter is preferred, so you can control the saltiness.
Onion: One small yellow onion, finely chopped. This adds a bit of savory flavor.
Garlic Powder: 1 teaspoon. For that essential garlicky kick.
Salt: 1/2 teaspoon. Adjust to your taste.
Black Pepper: 1/4 teaspoon. Freshly ground is always a good idea.
Optional Topping: 1/2 cup of crushed cornflakes or Ritz crackers mixed with 2 tablespoons of melted butter. For a bit of extra crunch on top.

Step-by-Step Instructions for the Perfect Hash Brown Casserole

Let’s get cooking!

Prepare the Crockpot: Lightly grease the inside of your slow cooker with cooking spray or a little bit of butter. This will prevent the casserole from sticking.
Combine Ingredients: In a large bowl, combine the frozen hash browns, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper. Mix everything together really well, making sure all the hash browns are evenly coated with the sauce.
Add Half the Cheese: Stir in one cup of the shredded cheddar cheese. Reserve the other cup for later.
Transfer to Crockpot: Pour the mixture into your prepared slow cooker. Spread it out into an even layer.
Cook: Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The casserole is done when the potatoes are tender and the edges are starting to get a little golden brown. You can check for tenderness by poking a fork into the center.
Add Remaining Cheese: During the last 30 minutes of cooking time, sprinkle the remaining cup of cheddar cheese over the top of the casserole.
(Optional) Add Crunchy Topping: If you’re using the cornflake or cracker topping, mix the crushed flakes/crackers with the melted butter and sprinkle it over the cheese.
Continue Cooking: Continue cooking, covered, for the remaining 30 minutes, or until the cheese is melted and bubbly and the topping is golden brown (if using).
Let it Rest: Once it’s done, turn off the slow cooker and let the casserole sit for about 10-15 minutes before serving. This allows it to set up a bit and makes it easier to scoop.

Variations & Tips for Your Cheesy Hash Brown Casserole

Here are some ideas to customize your casserole, along with some helpful tips:

Add Protein: Stir in some cooked, crumbled bacon or cooked sausage for a heartier casserole.
Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the mixture.
Veggie Boost: Mix in some sautéed vegetables, like bell peppers, mushrooms, or spinach.
Make Ahead: You can assemble the casserole the night before and store it, covered, in the refrigerator. Add about 30-60 minutes to the cooking time if you’re starting with a cold casserole.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave, or reheat the entire casserole in a 350°F (175°C) oven until heated through.
Serving: I love to serve this with a dollop of sour cream or a sprinkle of fresh chives on top. A side of green salad balances the richness nicely.

Key Details

Prep time: 15 minutes
Cook time: 4-6 hours on low, 2-3 hours on high
Total time: 4 hours 15 minutes – 6 hours 15 minutes (on low), 2 hours 15 minutes- 3 hours 15 minutes (on high)
Servings: 8-10
Equipment you’ll need: 6-quart slow cooker, large mixing bowl