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A serving spoon scooping out a portion of hot, bubbly Crockpot Cheesy Hashbrowns. Strings of melted cheddar cheese stretch between the spoon and the crockpot, highlighting the gooey, delicious texture. The white marble cooktop serves as a clean backdrop.

Crockpot Hashbrown Casserole Recipe

This Crockpot Hashbrown Casserole is the ultimate cheesy, creamy comfort food that melts in your mouth! Perfect for potlucks, holidays, or lazy weekends, it's an effortless, crowd-pleasing dish that everyone loves.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Calories: 336
Ingredients Equipment Method

Ingredients
  

  • 1 30 ounce package frozen shredded hash brown potatoes
  • ½ cup butter melted
  • 2 10.5 ounce cans condensed cream of chicken soup
  • ¾ cup sour cream
  • 2 cups shredded Cheddar cheese

Equipment

  • Slow cooker (Crockpot)
  • Large mixing bowl
  • Spatula or Spoon
  • Measuring cups & spoons

Method
 

  1. Lightly grease the crockpot with butter or non-stick spray.
    A close-up view of a crockpot being lightly greased with butter using a pastry brush. The butter spreads smoothly over the surface, creating a glistening layer. The crockpot is placed on a white marble cooktop, reflecting a clean and bright kitchen setting.
  2. In a large bowl, mix frozen hashbrowns, melted butter, cream of chicken soup, sour cream, and shredded cheddar cheese.
    A close-up shot of a large glass mixing bowl filled with frozen shredded hash brown potatoes. A measuring cup of melted butter is being poured over the potatoes, coating them evenly. The bowl is set on a white marble cooktop, adding a bright and clean aesthetic.
  3. Stir until everything is well combined.
    A close-up view of condensed cream of chicken soup, sour cream, and shredded cheddar cheese being added to the bowl of hashbrowns. The creamy ingredients begin to blend, creating a rich, flavorful mixture. The scene is set on a white marble cooktop.
  4. Transfer the mixture to the crockpot and spread evenly.
    A wooden spoon stirring the hashbrown mixture in a large glass mixing bowl, ensuring the melted butter, soup, sour cream, and cheese coat everything evenly. The mixture looks creamy and well-blended. The bowl rests on a white marble cooktop.
  5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until hot and bubbly.
    A close-up shot of a crockpot covered with a glass lid as the cheesy hashbrown mixture cooks. Steam slightly fogs up the inside of the lid, indicating the cooking process. The white marble cooktop beneath reflects the kitchen’s bright and neat ambiance.
  6. Stir once halfway through cooking to ensure even melting.
  7. Once done, garnish with extra cheese or fresh herbs if desired.
  8. Serve warm and enjoy!
    A serving spoon scooping out a portion of hot, bubbly Crockpot Cheesy Hashbrowns. Strings of melted cheddar cheese stretch between the spoon and the crockpot, highlighting the gooey, delicious texture. The white marble cooktop serves as a clean backdrop.