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Creamy Crockpot Cheesy Hashbrown Potatoes with Crispy Edges

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This creamy, cheesy hashbrown casserole is made in the crockpot for hands-off cooking and features irresistible crispy edges. It’s a nostalgic comfort food side dish perfect for brunch, potlucks, or holiday gatherings.

Ingredients

Scale
  • 32 oz frozen shredded hashbrown potatoes (about 6 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted (plus 2 tablespoons for crockpot edges)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese (optional)
  • 1/2 cup shredded cheddar cheese (for topping)
  • 1 cup crushed cornflakes or panko breadcrumbs (for topping)
  • 2 tablespoons melted butter (for topping)
  • 2 tablespoons chopped green onions (optional, for garnish)
  • 1/2 cup chopped cooked bacon (optional, for garnish)

Instructions

  1. Generously grease the sides and bottom of a 5-6 quart crockpot with 2 tablespoons melted butter or nonstick spray.
  2. In a large mixing bowl, toss together frozen hashbrowns, salt, black pepper, garlic powder, and onion powder.
  3. In a separate bowl, whisk together cream of chicken soup, sour cream, and 1/2 cup melted butter. Fold in 2 cups cheddar cheese and 1 cup Monterey Jack cheese (if using).
  4. Pour the cheese mixture over the seasoned hashbrowns and gently fold until evenly coated. If mixture is too thick, add 2 tablespoons milk.
  5. Spread the potato mixture evenly in the crockpot and smooth the top. Press down lightly.
  6. Sprinkle 1/2 cup shredded cheddar cheese over the top.
  7. In a small bowl, mix crushed cornflakes or panko with 2 tablespoons melted butter. Sprinkle evenly over casserole.
  8. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until edges are golden and center is bubbling. For extra crispy edges, remove lid for last 30 minutes.
  9. Optional: For more crunch, broil the oven-safe crockpot insert for 2-3 minutes.
  10. Garnish with chopped green onions or bacon if desired. Serve hot, scooping out portions with crispy edges.

Notes

For gluten-free, use GF condensed soup and hashbrowns, and swap panko for GF breadcrumbs. For dairy-free, use plant-based cheese, butter, and coconut yogurt. For extra crispy edges, broil the finished casserole for a few minutes if your crockpot insert is oven-safe. Prep ahead by assembling the mixture the night before and refrigerating. Leftovers keep well and can be reheated in the oven for best texture.

Nutrition

Keywords: cheesy potatoes, crockpot hashbrown casserole, comfort food, brunch side, potluck recipe, crispy edges, slow cooker potatoes

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