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Hey there, friends!
Looking for a cozy dish that’s easy to whip up? I’ve got you covered!
Today, I’m sharing my delicious hashbrown casserole made right in the crockpot.
It’s creamy, cheesy, and oh-so-satisfying.
Perfect for a family dinner or a potluck!
So grab your slow cooker, and let’s dive in!
Preparation Time | 15-25 minutes |
Cooking Time | 120-240 minutes |
Total Time | 135-265 minutes |
Level of Difficulty | Easy |
Ingredients
- 16 oz frozen hash browns
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (6 oz)
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Step 1: Prepare the Hash Browns
Add the hash browns to a large bowl.
Sprinkle them with flour and toss to coat evenly.
This will help to bind the mixture together and create a delicious texture.
Step 2: Combine All Ingredients
Add the remaining ingredients to the hash browns (except for one handful of shredded cheese that will be used as a topping).
Stir everything together until the ingredients are evenly combined.
This ensures that the flavors will be well-distributed throughout the dish.
Step 3: Transfer to Slow Cooker
Transfer the hash brown mixture to the slow cooker.
Be careful to keep the sides of the slow cooker clean as you add the mixture to prevent any sticking or burning.
Step 4: Add the Cheese Topping
Sprinkle the handful of shredded cheese across the top of the hash brown mixture.
This will create a wonderful, cheesy crust as the dish cooks.
Step 5: Cook
Cover the slow cooker with its lid.
Cook the hash brown mixture on high for 2 hours or on low for 4 hours.
Once done, the dish should be hot and bubbly, with the cheese on top melted and slightly golden.
Serve hot and enjoy!