Crockpot Cheesy Hashbrown Side Dish – Cozy, Crowd-Pleasing Comfort
Few side dishes make people as happy as cheesy hashbrowns. They’re creamy, comforting, and go with just about everything from weeknight chicken to holiday ham. This crockpot version keeps things hands-off and stress-free, so you can focus on the rest of the meal—or just relax.
With simple ingredients and minimal prep, it delivers that classic “funeral potatoes” vibe without turning on the oven. It’s warm, melty, and exactly what you want when you’re feeding a hungry group.
Crockpot Cheesy Hashbrown Side Dish - Cozy, Crowd-Pleasing Comfort
Ingredients
Method
- Prepare the crockpot: Spray the insert with nonstick spray.This helps prevent sticking and makes cleanup easier.
- Mix the creamy base: In a large bowl, whisk together the cream of chicken soup, sour cream, melted butter, garlic powder, salt, pepper, and broth (or milk) until smooth.
- Add the cheese and onions: Stir in 1.5 cups of the shredded cheddar and the diced onion until evenly combined.
- Fold in the hashbrowns: Add the frozen hashbrowns and gently fold until everything is coated. Don’t overmix or the potatoes can break down.
- Load the crockpot: Transfer the mixture to the crockpot and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar on top.
- Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until hot throughout and the edges are bubbly.Stir once about halfway through if you like a more even texture.
- Add a crunchy topping (optional): If using crackers or cornflakes, mix with melted butter and sprinkle over the top during the last 30 minutes of cooking so it warms and crisps slightly.
- Finish and serve: Taste and adjust salt if needed. Let it sit uncovered for 5–10 minutes to set, then scoop and serve warm.
What Makes This Recipe So Good
- Easy, dump-and-go: No baking pans, no constant stirring. Mix, pour, and let the crockpot do the work.
- Reliable texture: Creamy and cheesy, with just enough bite from the potatoes so it doesn’t turn mushy.
- Feeds a crowd: Great for potlucks, family dinners, holidays, and game days.
- Flexible: Customize with bacon, onions, different cheeses, or a crunchy topping.
- Make-ahead friendly: Assemble ahead and cook later, or keep warm until you’re ready to serve.
What You’ll Need
- 1 (32-ounce) bag frozen shredded hashbrowns (no need to thaw)
- 2 cups shredded cheddar cheese (sharp or medium; divided)
- 1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup diced onion (yellow or sweet; optional but recommended)
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth or milk (for creaminess and spreadability)
- Optional topping: 1–1.5 cups crushed buttery crackers or cornflakes mixed with 2–3 tablespoons melted butter
- Nonstick spray (for the crockpot insert)
How to Make It
- Prepare the crockpot: Spray the insert with nonstick spray.This helps prevent sticking and makes cleanup easier.
- Mix the creamy base: In a large bowl, whisk together the cream of chicken soup, sour cream, melted butter, garlic powder, salt, pepper, and broth (or milk) until smooth.
- Add the cheese and onions: Stir in 1.5 cups of the shredded cheddar and the diced onion until evenly combined.
- Fold in the hashbrowns: Add the frozen hashbrowns and gently fold until everything is coated. Don’t overmix or the potatoes can break down.
- Load the crockpot: Transfer the mixture to the crockpot and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar on top.
- Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until hot throughout and the edges are bubbly.Stir once about halfway through if you like a more even texture.
- Add a crunchy topping (optional): If using crackers or cornflakes, mix with melted butter and sprinkle over the top during the last 30 minutes of cooking so it warms and crisps slightly.
- Finish and serve: Taste and adjust salt if needed. Let it sit uncovered for 5–10 minutes to set, then scoop and serve warm.
Storage Instructions
- Refrigerate: Cool, then store in an airtight container for up to 4 days.
- Reheat: Warm in the microwave in 30–60 second bursts, stirring occasionally. Or reheat in a 300°F oven, covered, until hot.
- Freeze: Freeze leftovers for up to 2 months.Thaw overnight in the fridge, then reheat gently. Note: texture may be slightly softer after freezing.
- Keep warm for serving: Use the crockpot’s Warm setting for up to 2 hours once cooked. Stir occasionally to prevent hot spots.
Benefits of This Recipe
- Time-saver: Minimal prep and no oven juggling when you’re cooking other dishes.
- Budget-friendly: Uses pantry staples and freezer potatoes to feed many at a low cost.
- Kid-approved: Familiar flavors and a creamy, cheesy finish.
- Versatile pairing: Works with brunch spreads, potluck plates, BBQ, or holiday roasts.
- Low-stress entertaining: You can assemble hours ahead and just switch the crockpot on.
What Not to Do
- Don’t thaw the hashbrowns first if you can help it.Starting frozen helps maintain structure and prevents a mushy texture.
- Don’t skip the fat (butter and sour cream). That’s where the creamy, rich consistency comes from.
- Don’t overcook on High. Too long on High can scorch the edges and dry out the center. If unsure, choose Low.
- Don’t overload with liquid. More than about 1/2 cup added liquid can make the dish soupy.
- Don’t forget to season. Potatoes need salt.Taste at the end and adjust.
Variations You Can Try
- Bacon and chive: Stir in 6–8 slices cooked, crumbled bacon and a handful of chopped chives or green onions.
- Southwest style: Use pepper jack cheese, add a 4-ounce can of diced green chiles, and a teaspoon of chili powder or taco seasoning.
- Ham and cheddar: Fold in 1–1.5 cups diced cooked ham. Great for using leftovers.
- Broccoli cheddar: Add 1.5 cups small broccoli florets (briefly steamed) for a veggie boost.
- Ritz or cornflake topping: Finish with buttery cracker crumbs or cornflakes for a classic crunch.
- Greek yogurt swap: Replace sour cream with plain Greek yogurt for a tangier, higher-protein version.
- Vegetarian: Use cream of mushroom soup and vegetable broth instead of chicken.
- Extra cheesy: Mix cheddar with mozzarella, Monterey Jack, or Colby for a gooier pull.
FAQ
Can I use diced hashbrowns instead of shredded?
Yes. Diced hashbrowns work well, though they may take a little longer to heat through.
Check for tenderness and add 15–30 minutes if needed.
Do I need to sauté the onions first?
Not required, but it’s a nice upgrade. Sautéing in a bit of butter softens the onions and adds sweetness. Raw onions will cook in the crockpot; they’ll just be a bit more pronounced.
Can I make this without canned soup?
Absolutely.
Whisk 1 cup milk with 1 tablespoon cornstarch, 2 tablespoons butter, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt, and pepper. Simmer until thick, then use in place of the canned soup.
How do I prevent the edges from getting too browned?
Cook on Low, avoid overcooking, and stir once halfway through. You can also line the insert with a parchment sling if your crockpot tends to run hot.
What size crockpot should I use?
A 5–6 quart crockpot is ideal for this amount.
If yours is smaller, reduce the recipe by about one-third. If larger, the mixture may cook slightly faster.
Can I prepare it the night before?
Yes. Mix everything, cover, and refrigerate up to 24 hours.
Add 15–30 minutes to the cook time since it’s starting cold.
How can I make it lighter?
Use light sour cream or Greek yogurt, reduced-fat cheese, and reduce the butter to 1/3 cup. The texture will be a bit less rich but still satisfying.
Is it gluten-free?
It can be. Use a gluten-free cream soup or homemade version and ensure your broth and toppings (crackers/cornflakes) are certified gluten-free.
Wrapping Up
This Crockpot Cheesy Hashbrown Side Dish is the definition of easy comfort.
It’s simple to prep, endlessly adaptable, and always a hit on the table. Whether you’re feeding a crowd or just want a no-fuss side that tastes like a hug, this recipe delivers every time. Keep it classic, or try a variation and make it your own.
Either way, you’ll be going back for seconds.
