Crockpot Cheesy Hashbrowns
Crockpot Cheesy Hashbrowns are creamy, cheesy and ridiculously easy to make with frozen hashbrowns, sour cream and plenty of Colby cheese. Inspired by the famous Cracker Barrel Hashbrown Casserole, this slow cooker version is perfect for holidays, potlucks and family dinners when you need to keep the oven free.
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Recipe at a Glance
Crockpot Cheesy Hashbrowns
Creamy, cheesy hashbrowns made right in the Crockpot with frozen potatoes, sour cream and plenty of cheese. Just mix everything together and let the slow cooker do the work!
Total time: About 3 hours 10 minutes
Difficulty: Easy
Best for: Holidays, potlucks, family dinners & freeing up oven space
Best tip: No need to thaw the hashbrowns first — add them straight from the freezer!
Tips for the Best Crockpot Cheesy Hashbrowns
- Use frozen hash browns – No thawing needed! Add the hash browns straight from the freezer. They hold their texture better during the longer slow cooker time and make this recipe truly dump-and-go.
- Use cold butter – Skip melting the butter and cut cold salted butter into small pieces instead. As it melts, it works its way through the potatoes while they cook.
- Go with Colby cheese – Colby is a little sweeter and milder than cheddar and melts beautifully. Freshly shred the cheese from a block for the smoothest, creamiest texture.
- Don’t skip the seasoning – A little Lawry’s Seasoned Salt adds a ton of flavor to otherwise pretty mild potatoes. It’s one of those small ingredients that makes a surprisingly big difference.
- Let the Crockpot do the work – This is especially handy for holidays and potlucks because you can make the potatoes without taking up valuable oven space. Once they’re done, switch the slow cooker to WARM for serving.
Crockpot Cheesy Hashbrowns Ingredients
Cheesy hashbrowns don’t get much easier than this! You only need a handful of simple ingredients and everything goes straight into the slow cooker. Here’s what you’ll need:
- Frozen Shredded Hash Browns – No need to thaw! Add them straight from the freezer and they’ll cook up tender while still holding their texture.
- Cold Butter – I use cold butter and grate it so it’s evenly distributed throughout the potatoes as it melts. It’s a little trick I picked up from making biscuits!
- Cream of Chicken Soup – This creates the creamy base for the casserole. Cream of mushroom or cream of onion works too if that’s what you have on hand.
- Sour Cream – Adds creaminess and a little tang to balance all that cheesy goodness.
- Diced Onion – I prefer yellow because it’s slightly sweeter, but white onion works just fine.
- Colby Cheese – Mild, creamy and an excellent melting cheese. Monterey Jack or Colby Jack are easy substitutes.
- Lawry’s Seasoning Salt – Adds much more flavor than plain salt and is my go-to seasoning for these cheesy potatoes.
- Black Pepper – Just enough to balance the creamy, cheesy flavors.
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Recipe Variations
These Crockpot Cheesy Hashbrowns are easy to customize, whether you want to change up the flavors or turn them into a complete meal!
- Meat – Stir in leftover ham, cooked bacon or smoked sausage. For a full meal, try my Slow Cooker Sausage and Hash Brown Casserole. You can even nestle seasoned pork chops on top of the potatoes and let them cook right along with the casserole.
- Switch up the cheese – Colby is mild, creamy and slightly sweet, but Monterey Jack or Colby Jack are great substitutes. For more bite, try sharp cheddar or Pepper Jack.
- Change the seasoning – No Lawry’s? Use a combination of garlic powder, paprika, salt and black pepper instead.
- Add vegetables – Mix in diced carrots, broccoli or mushrooms along with the onion to sneak a few more veggies into your cheesy potatoes.
Supplies Used
- Rotary Cheese Grater – with the cheese and the butter that we have to grate for the recipe, I recommend getting something like this rotary grater! it’ll save you time in the long run and freshly grated cheese is always a better taste and bang for your buck!
- Caraway Mixing Bowls – these are my favorite mixing bowls. I use them so often, I recommend them! So nice and easy to clean.
How to Make Crockpot Cheesy Hashbrowns
This is truly a dump-and-go recipe! I mix everything in a large bowl first because it’s much easier to get all those frozen hashbrowns evenly coated before adding them to the Crockpot.
- GRATE the cold butter and cheese, then finely dice the onion. Set aside about 1/4 cup of cheese for the top.
- SPRAY the inside of your Crockpot with nonstick cooking spray for easier cleanup.
- MIX the frozen hashbrowns, grated butter, cream of chicken soup, sour cream, onion, cheese, Lawry’s and black pepper in a large bowl until everything is evenly combined.
- ADD the cheesy hashbrown mixture to the Crockpot and spread it into an even layer. Sprinkle the reserved cheese over the top and cover.
- COOK on HIGH for 2-3 hours or LOW for about 4 hours, until the potatoes are tender and the casserole is hot and creamy throughout.
How Do You Know When Crockpot Hashbrowns Are Done?
Slow cookers can vary, so start checking the potatoes at the 2-hour mark on HIGH or 3½ hours on LOW. They’re ready when the hashbrowns are tender and the cheese is completely melted.
How to Make Crockpot Cheesy Hashbrowns Ahead of Time
These cheesy hashbrowns are perfect for holidays and potlucks because you can prep everything ahead of time! Mix the ingredients together, cover and refrigerate overnight. When you’re ready to cook, transfer the mixture to your Crockpot and cook as directed.
Can You Make These Gluten-Free?
Yes! The hashbrowns, cheese, sour cream and seasonings are naturally gluten-free, but you’ll need to use a gluten-free cream of chicken soup. Be sure to check the labels on your other packaged ingredients as well.
How to Store & Reheat Cheesy Hashbrowns
Store leftover cheesy hashbrowns in an airtight container in the refrigerator for 3-4 days. I like these glass storage containers because they go straight from the fridge to reheating.
Reheat individual portions in the microwave for 1-2 minutes, or until hot throughout.
Freezing: These cheesy hashbrowns can be frozen in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Prefer the oven? Try my Cracker Barrel Hashbrown Casserole for the classic oven-baked version.
What to Serve with Crockpot Cheesy Hashbrowns
Crockpot Cheesy Hashbrowns are the ultimate comfort food side dish and go with just about anything! Serve them alongside grilled chicken, pork chops, ham or steak for an easy family dinner. Since the potatoes are rich and cheesy, I like to add a veggie like my Texas Roadhouse Green Beans or Longhorn Steakhouse Broccoli to round out the meal.
These cheesy potatoes are also perfect for Thanksgiving, Christmas and Easter, especially when oven space is at a premium. Pair them with ham or turkey and add Boston Market Sweet Potato Casserole or Chicken Salad Chick Broccoli Salad for an easy holiday spread.
More Cheesy & Comfort Food Side Dishes
If Crockpot Cheesy Hashbrowns are your kind of side dish, here are a few more reader favorites to try:
- Boston Market Sweet Potato Casserole – creamy, sweet and perfect for Thanksgiving or Christmas.
- Red Lobster Crispy Brussels Sprouts – a crispy veggie side that’s especially good with a rich potato casserole.
- Chicken Salad Chick Broccoli Salad – crunchy, creamy and great for potlucks and family gatherings.
- Mary Mac’s Tomato Pie – another Southern-style comfort food side that’s made for a holiday table.
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Crockpot Cheesy Hashbrowns
Equipment
Ingredients
- 32 ounces frozen shredded hash browns
- 1 stick cold butter grated
- 10¼ oz condensed cream of chicken soup
- 1 cup sour cream
- 1 cup onion finely diced
- 2 cups colby cheese grated
- 1 tsp Lawrys seasoning salt
- 1/2 tsp black pepper
Instructions
- Grate butter and cheese – it’s best if they are cold – right out of the fridge. Dice onion in a small dice.1 stick cold butter, 2 cups colby cheese
- Spray your crockpot or slow cooker with non-stick spray.
- In a large bowl, add all ingredients – setting aside 1/4 cup shredded cheese to put on top and stir mixture.32 ounces frozen shredded hash browns, 1 stick cold butter, 10¼ oz condensed cream of chicken soup, 1 cup sour cream, 1 cup onion, 1 tsp Lawrys seasoning salt, 1/2 tsp black pepper, 2 cups colby cheese
- Pour potato mixture into your slow cooker. Sprinkle reserved cheese on top of the casserole.
- Cook on high for 2 to 3 hours or on low for 4 hours.
