Everyone knows the side dishes are what makes or breaks a meal! For holiday meals or family dinners you need to up your game to create the tastiest sides! This Slow Cooker Hash Brown Casserole is an easy version of everyone’s favorite.
Only 8 ingredients and no canned soup needed. We love this recipe because you toss everything in the slow cooker and you don’t worry about it again until meal time!
Why make hash brown casserole in the slow cooker?
One of the benefits of this slow cooker hash brown casserole is that it doesn’t dirty any extra pots or pans. Everything gets made right in the slow cooker.
Another benefit is that it’s a tasty and hearty recipe that is perfect for cold weather and holiday meals.
You can serve this hash brown casserole as a side dish, appetizer, breakfast, or dinner. The slow cooker lets you leave it unattended so it’s the perfect complement to any holiday meal because you don’t have to watch over it. Simply set it up and forget it while you make the rest of the meal!
frozen hash browns – these are the shredded ones that you’ll find in the freezer case at the supermarket. I prefer the Sprouts brand because they are made simply from the potatoes and don’t have any additives, but check the packaging and find the best one available to you.
flour – regular all purpose flour will help thicken the sauce. If gluten-free, feel free to sub gluten-free flour.
shredded cheddar cheese – I always prefer to grate my own cheese from the block so avoid the anti-caking agents added to already shredded cheese. Use mild or sharp depending on your preference
chicken broth – instead of using canned soup, we’ll make our own sauce with a few simple ingredients. For best results use organic chicken broth or stock, or even bone broth for added protein.
heavy cream – also can also be found as whipping cream in the dairy section at the grocery store
sour cream – use a regular full fat version. Other versions will not have the same results and could curdle in the slow cooker
seasonings – some simple onion powder and salt are all you’ll need!
How to make this recipe in the slow cooker
The best thing about this recipe is how simple it is to make!
Set aside a handful of the cheese to sprinkle over the top. Then mix everything else together right in the slow cooker.
Be as careful as you can not to get too much up the sides of the slow cooker or simple wipe off any excess before you turn it on so it doesn’t burn.
Sprinkle the remaining cheese on top and cook on high for 2 hours or low for 4.
What kind of slow cooker to use
I prefer making this recipe in my 2.5 quart casserole slow cooker. You could also use a round or oval 4-5 quart slow cooker, although cooking time may need to be decreased slightly.
For a gluten-free version of this recipe, simply swap out regular flour for all-purpose gluten-free flour.
Instead of chicken broth feel free to use stock or bone broth.
I have not tested a dairy-free version of this recipe.
I also have not tested this with lower fat dairy options, although low-fat dairy does not tend to cook well in a slow cooker.
Can this be made in the oven?
Absolutely. You can cook this at 350 degrees for 30-45 minutes or until bubbly.
Can you keep leftovers?
Yes, this makes great leftovers. Store in air-tight containers in fridge for up to 3 days and reheat individual portions in microwave.
Can you eat this for breakfast?
Of course! In fact, I recommend it! My daughter loves the leftovers for breakfast!
Slow Cooker Hashbrown Casserole
- 16 oz frozen hash browns
- 2 tablespoons flour
- 6 oz cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Add hash browns to a large bowl
- Sprinkle with flour and toss to coat
- Add remaining ingredients and stir until evenly combined (reserve a handful of cheese for top)
- Sprinkle handful of cheese on top
- Cover and cook on high for 2 hours or low for 4 hours
- You can cook this at 350 degrees for 30-45 minutes or until bubbly.
- Store leftovers in air tight container in fridge for up to 3 days. Reheat to serve.
- Sub gluten-free flour for gluten-free option.
- use full fat dairy products for best results.