Description
A comforting and cheesy hashbrown casserole made effortlessly in the crockpot. This hearty dish combines tender hashbrowns with creamy chicken soup, sour cream, and plenty of cheddar cheese, slow-cooked to perfection for a warm and satisfying side or brunch dish.
Ingredients
Scale
Ingredients
- 1 22 ounce bag of frozen hash browns
- 1 10.5 ounce can of Condensed Cream of Chicken Soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 3 Tablespoons butter
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine Ingredients: Add all the ingredients except 1 cup of the shredded cheddar cheese into the slow cooker. Mix everything well to ensure the hashbrowns are evenly coated with the sour cream, mushroom soup, butter, and seasonings.
- Cook on Low: Cover the slow cooker and cook on low heat for 4 hours. This slow cooking allows the flavors to meld together and the hashbrowns to become tender.
- Add Cheese and Continue Cooking: Sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole. Cover again and cook for an additional 20 minutes on low to melt the cheese perfectly.
- Serve: Once the cheese is melted and bubbly, serve the casserole immediately while warm and enjoy its creamy, cheesy goodness.
Notes
- For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
- You can add cooked bacon bits or diced onions for extra flavor.
- If you prefer a crispier top, transfer to a baking dish and broil for a few minutes after slow cooking.
- Make sure to stir gently when mixing ingredients to avoid breaking up the hash browns too much.
