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Cheesy Hash Brown Potatoes Crock Pot Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 59 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Cheesy Hash Brown Potatoes recipe is a comforting, creamy casserole cooked slowly in a crock pot. Featuring tender thawed hash browns mixed with sharp cheddar cheese, sour cream, butter, and cream of chicken soup, it’s a perfect easy-to-make side dish for family gatherings or holiday dinners. The use of a slow cooker allows the flavors to meld beautifully while requiring minimal hands-on time.

Ingredients

Main Ingredients

  • 32 ounces frozen hashbrowns, thawed
  • 1/2 cup butter (do not use a butter substitute)
  • 10.5 ounces cream of chicken soup (1 can)
  • 16 ounces sour cream
  • 1/2 cup diced onions
  • 2.5 cups sharp cheddar cheese, shredded (reserve 1 cup for topping after cooking)

Instructions

  1. Thaw the hashbrowns: It is best to thaw the frozen hashbrowns in your refrigerator overnight or use the defrost setting on your microwave to speed up the process. This ensures even cooking and prevents excess water.
  2. Dry the hashbrowns: Once thawed, pat the hashbrowns dry thoroughly using paper towels to remove any excess moisture. This step helps avoid a watery casserole.
  3. Melt the butter: In a small bowl, melt the butter completely, either in the microwave or on the stovetop.
  4. Mix ingredients: Pour the melted butter into a large mixing bowl. Add the thawed and dried hashbrowns, cream of chicken soup, sour cream, diced onions, and 1.5 cups of shredded sharp cheddar cheese (reserve 1 cup for later). Stir everything together until well combined.
  5. Fill the crock pot: Spoon the mixture evenly into your crock pot, spreading it out smoothly.
  6. Cook slowly: Cover the crock pot and cook on low for 4 hours or on high for 3 hours. The slow, gentle heat allows flavors to meld and the potatoes to become tender.
  7. Add cheese topping: About 30 minutes before the cooking time finishes, remove the crock pot lid and sprinkle the reserved 1 cup of shredded cheddar cheese evenly over the top. Replace the lid and continue cooking to melt the cheese perfectly.

Notes

  • Thawing thaw thoroughly is essential for best texture; avoid using frozen hashbrowns directly.
  • Patting dry is important to prevent excess liquid, which can make the casserole soggy.
  • Do not substitute the butter with margarine or other products as it affects flavor and texture.
  • You can adjust the sharpness of the cheddar cheese according to your taste preference.
  • To make it gluten-free, confirm that the cream of chicken soup contains no gluten or use a gluten-free alternative.
  • This casserole can be made a day ahead; refrigerate and reheat before serving.

Find it online: https://ivysrecipes.com/cheesy-hash-brown-potatoes-crock-pot-recipe/