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Easy Crockpot Cheesy Potatoes

A generous serving of creamy crockpot cheesy potatoes topped with melted, browned cheddar cheese on a white plate.
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Make creamy, gooey cheesy potatoes easily in your slow cooker using frozen hash browns. This recipe is perfect for potlucks and simple side dishes.

Ingredients

Scale
  • 32 oz frozen shredded hash browns, thawed
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Lightly grease the inside of your slow cooker.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, milk, melted butter, onion powder, garlic powder, and pepper. Mix until just combined. Do not overmix.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese into the potato mixture.
  4. Transfer the mixture to the prepared slow cooker.
  5. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the potatoes are tender and the mixture is hot throughout.
  6. During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup of cheddar cheese over the top. Replace the lid until the cheese is melted and bubbly.
  7. Serve hot directly from the slow cooker.

Notes

  • Thaw the hash browns completely before mixing for the best texture.
  • For a richer flavor, substitute cream of chicken soup with cream of cheddar soup.
  • You can prepare this casserole the night before, refrigerate it, and add 30 to 60 minutes extra cooking time on LOW the next day.

Nutrition

Find it online: https://cookerycourier.com/crockpot-cheesy-potatoes-recipe/