Description
This dump-and-go crockpot cheesy potatoes recipe is creamy, cheesy, and packed with flavor. Using frozen hashbrowns makes it super easy—just mix, set, and let the slow cooker do the work!
Ingredients
- 1 (32 oz) bag frozen hashbrowns (shredded or diced)
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings & Mix-Ins:
- 1/2 cup crumbled bacon
- 1/2 cup diced onions
- 1/2 teaspoon paprika
- 1/2 cup crushed Ritz crackers or cornflakes (for topping)
Instructions
Step 1: Mix the Ingredients
Spray the slow cooker with nonstick cooking spray.
In a large bowl, mix cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper.
Stir in frozen hashbrowns and shredded cheese until well combined.
Step 2: Slow Cook the Potatoes
Transfer the mixture to the slow cooker and spread evenly.
Cover and cook on:
Low for 4-5 hours (best for creamy texture)
High for 2-3 hours (if you’re short on time)
Stir once halfway through for even cooking.
Step 3: Add the Final Touches
If using a crispy topping, sprinkle crushed Ritz crackers or cornflakes on top 30 minutes before serving.
Serve hot and enjoy!
Notes
- For extra cheesiness: Stir in ½ cup Velveeta or cream cheese.
- Make it spicy: Add chopped jalapeños or red pepper flakes.
- Want it crispy? Transfer to a baking dish and broil for 5 minutes before serving.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.