Crockpot Hashbrown Casserole Recipe

I absolutely love sharing this Crockpot Hashbrown Casserole Recipe because it’s one of those dishes that brings everyone to the table with a big smile. From the moment I stir together those simple ingredients, I know it’s going to turn into a creamy, cheesy, comforting masterpiece that’s so easy to make. Whether it’s for a holiday brunch, a family dinner, or just a cozy weekend meal, this casserole never disappoints and always feels like a warm hug on a plate.

Why You’ll Love This Crockpot Hashbrown Casserole Recipe

What I find truly special about this Crockpot Hashbrown Casserole Recipe is the way the flavors meld perfectly together—creamy sour cream and cheddar cheese blend with tender potatoes and a hint of garlic and onion powder, creating a richness that’s both familiar and irresistible. Every bite is comforting and cheesy without being overpowering, and the parsley sprinkled on top adds a fresh pop of color and brightness that makes the dish look as delightful as it tastes. I always look forward to the delicious aroma it fills my kitchen with during those few hours it cooks away in the slow cooker.

Another reason I adore this recipe is how effortless it is to prepare. I love meals where I can toss everything in the Crockpot, set it, and forget it while going about my day. It’s perfect for busy mornings or when I want to bring a dish to a get-together without a lot of fuss. Plus, it’s incredibly versatile! I’ve served it at holiday breakfasts, casual family dinners, and even packed it for potlucks. Whenever I bring this casserole along, it stands out because it’s hearty, comforting, and full of flavor without requiring me to spend hours in the kitchen.

Ingredients You’ll Need

A top view of several ingredients on a white marbled surface, including a clear bowl filled with light yellow diced hashbrowns at the bottom left, a white bowl with bright yellow shredded cheddar cheese at the top left, a white bowl with thick white sour cream in the center, and a small clear bowl of creamy light yellow cream of chicken at the bottom right; next to these is a wooden cutting board holding two wooden spoons with light brown garlic powder and light tan onion powder, a small round wooden bowl with white coarse salt and a small wooden spoon inside it, and a small round wooden bowl with black peppercorns, with a sprig of green parsley resting on the board; all ingredients are neatly arranged and well lit; photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are straightforward but essential, each playing a unique role in delivering that luscious texture and rich flavor that makes this casserole a go-to for me every time.

32 ounces frozen diced potatoes: Using frozen potatoes keeps prep quick and ensures consistent texture throughout the casserole.
2 cups sour cream: Adds creaminess and a slight tang that balances the richness of the cheese and soup.
10 ounces cream of chicken soup: Acts as a savory base to bring everything together with moisture and flavor.
2 cups shredded cheddar cheese: Provides gooey, melty goodness and a sharp bite.
1 teaspoon onion powder: Infuses a subtle, savory depth without biting sharpness.
1 teaspoon garlic powder: A warm, aromatic note that enhances the overall flavor.
1 teaspoon salt: Accentuates all the flavors perfectly.
1 teaspoon pepper: Adds mild heat and contrast to the creamy elements.
1/4 cup fresh minced parsley: A fresh, vibrant garnish that lifts the whole casserole visually and flavor-wise.

Directions

Step 1: First, spray your 5-6 quart slow cooker with a generous coating of non-stick spray. This ensures the casserole won’t stick to the sides and makes cleanup a breeze.

Step 2: Add the frozen diced potatoes, sour cream, cream of chicken soup, shredded cheddar cheese, onion powder, garlic powder, salt, and pepper to the slow cooker. Stir everything well until it’s evenly combined and the cheese is mixed throughout.

Step 3: Cover the slow cooker and set it to low. Let it cook for about 3 to 4 hours. During this time, the potatoes will soften perfectly, and the flavors will fully meld into a creamy, cheesy delight.

Step 4: Once the cooking time is up and the potatoes are tender, give the casserole a good stir to ensure everything is mixed well. Then sprinkle the fresh minced parsley on top just before serving to add a bright finish.

Servings and Timing

This Crockpot Hashbrown Casserole Recipe yields about 12 hearty servings, making it a fantastic choice for feeding a large group or having plenty of leftovers. The prep time is minimal—around 5 minutes—since you simply assemble everything in the crockpot. The cook time is about 3 to 4 hours on low, with no additional resting time needed. Overall, you’re looking at roughly 4 hours total from start to finish, with most of that time being hands-off cooking.

How to Serve This Crockpot Hashbrown Casserole Recipe

The image shows two white plates filled with a creamy yellow and white potato salad mixed with small chunks of potato and bits of yellow cheese, topped with small green parsley leaves scattered around and on the salad. Each plate has a vintage silver fork resting on the edge, with one plate placed on a blue and white striped cloth atop a white marbled surface. In the upper left corner, there is a wooden bowl filled with coarse salt and a small wooden spoon resting on a wooden cutting board. Fresh parsley sprigs are also visible near the salt bowl, adding a touch of green to the scene. The overall look is fresh and inviting with a soft natural light. photo taken with an iphone --ar 4:5 --v 7

I love serving this casserole warm right out of the Crockpot because the cheesy, creamy texture is just perfect when hot. It pairs wonderfully with breakfast favorites like scrambled eggs and bacon, or alongside a simple green salad for a quick weeknight dinner. If I’m bringing it to a party or brunch, I like to set it out in a warming dish so guests can enjoy it at their own pace.

For plating, I scoop generous portions onto each plate and garnish with a little extra parsley to add a fresh pop of color. Sometimes I sprinkle a bit more shredded cheddar on top and briefly broil it for a minute or two to get a golden, bubbly crust that adds a nice texture contrast. It always makes the casserole look like a showstopper!

When it comes to drinks, I’m a fan of pairing this dish with sparkling water infused with lemon or a crisp white wine like Sauvignon Blanc. For non-alcoholic options, a cold glass of iced tea or fresh orange juice complements the richness perfectly. This casserole really shines at casual family breakfasts, holiday brunches, or whenever I want a satisfying, crowd-pleasing side that’s easy to serve and enjoy.

Variations

One of the things I love about this recipe is how adaptable it is. If you’re looking to switch things up, you can substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a slightly different flavor profile that still keeps the casserole moist and tasty. For a vegetarian version, just use a vegetarian cream soup and make sure your cheddar cheese is free of animal rennet.

If you prefer a dairy-free or vegan version, you could swap the sour cream for a plant-based alternative like coconut or cashew sour cream, use vegan cheese, and find a dairy-free cream soup replacement. These changes may alter the flavor a little but will still deliver a creamy, comforting casserole experience.

For an extra special twist, I sometimes add cooked bacon pieces or diced bell peppers to the mix before cooking for added texture and flavor. You could also try cooking this recipe in the oven by transferring the mixture to a baking dish and baking at 350°F for about 45 minutes if you don’t have a slow cooker handy. Just keep an eye on it and cover with foil if it starts browning too quickly on top.

Storage and Reheating

Storing Leftovers

After enjoying your casserole, store any leftovers in an airtight container in the refrigerator. I like to use glass containers with tightly sealing lids because they retain freshness and reheating is easy right in those. The leftovers will stay good for up to 3 to 4 days. I always make sure to cool it slightly before sealing to avoid condensation buildup that can affect texture.

Freezing

This dish freezes nicely, which is great if you want to prep ahead or save portions for busy days. To freeze, spoon the cooled casserole into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Label with the date and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating to help maintain its creamy texture.

Reheating

To reheat, I prefer to warm it gently in the oven at 325°F covered with foil to prevent drying out, usually about 20 to 25 minutes until heated through. You can also reheat portions in the microwave in short bursts, stirring in between to distribute heat evenly and keep the casserole creamy. Avoid overheating as the cheese can become grainy or separate. Adding a splash of milk or sour cream before reheating helps restore moisture and creaminess.

FAQs

Can I use fresh potatoes instead of frozen diced ones?

Absolutely! If you prefer using fresh potatoes, dice them evenly and parboil for a few minutes until just tender before adding to the slow cooker. This ensures they cook through fully without leaving you with undercooked potatoes in the casserole.

Is this casserole gluten-free?

The recipe as written is generally gluten-free, but always check the labels on your cream of chicken soup and other packaged ingredients since some brands may contain gluten. Using a gluten-free cream soup will keep it safe for those avoiding gluten.

Can I make this dish in advance?

Yes, you can prepare the casserole mixture the night before and refrigerate it in the slow cooker insert. Just give it a good stir before cooking the next day. This way, the flavors meld even more, and it saves you time in the morning.

What if I don’t have a 5-6 quart slow cooker?

If your slow cooker is smaller, you can scale down the ingredients accordingly or cook the casserole in batches. A larger slow cooker ensures an even cook, but a smaller one will still work if adjusted.

Can I add other vegetables or ingredients?

Definitely! Adding diced bell peppers, cooked bacon, or sautéed onions can enhance the flavor and texture. Just be mindful of adding too much extra moisture if adding fresh vegetables, as it may affect cooking time.

Conclusion

I hope you give this Crockpot Hashbrown Casserole Recipe a try soon because it’s truly one of my favorite comfort dishes that brings warmth and joy every time. It’s easy, delicious, and perfect for so many occasions. Once you taste that creamy, cheesy goodness with tender potatoes and fresh parsley, I’m sure you’ll be as hooked as I am!