Slow Cooker Hash Brown Casserole

This slow cooker hash brown casserole is my answer for the easiest comforting breakfast or side you can serve a crowd. You toss everything together and let your slow cooker do the work—no oven, hardly any prep, and always the creamiest potatoes beneath a golden cheddar top.

What Makes It Special

• Uses only a handful of easy store-bought ingredients
• Perfect for potlucks or holiday breakfasts with no fuss
• Just toss and go no need to babysit
• Irresistibly cheesy and creamy with a crisp top

I first made this casserole for a holiday brunch when my oven was already packed with other dishes. Now my family expects it whenever we gather for a big meal and someone always comes back for seconds.

What You’ll Need

• Frozen hash browns: You want the shredded kind straight from the freezer section for the best texture and no need to thaw
• Shredded cheddar cheese: Choose a sharp cheddar if you love extra flavor or try a mix for melty goodness
• Flour: Helps everything thicken up and gives a light structure to the casserole
• Chicken broth: Adds savory depth and keeps things moist but not soupy Make sure it is good quality and low sodium if possible
• Heavy cream: This makes every bite taste a little bit special Use fresh cream for the best result
• Sour cream: Lends tangy richness and makes the casserole taste homemade Look for one with simple ingredients for best flavor
• Onion powder: Brings in savory background notes without chopping onions A fresh bottle will make a difference
• Salt: Just enough to make all the other flavors pop but taste as you go

Let’s Cook This Together

Prep the Hash Browns:

Add frozen hash browns to a large bowl making sure they are separated and broken up for even mixing

Toss with Flour:

Sprinkle the two tablespoons of flour over the hash browns and toss gently with your hands or a spoon until every shred is coated This helps the casserole have a tender creamy base

Mix in the Dairy and Seasonings:

Add all of the shredded cheddar saving out a handful for topping along with the chicken broth heavy cream sour cream onion powder and salt Stir thoroughly so the mixture is evenly combined and every bit of potato is coated

Fill the Slow Cooker:

Transfer the mixture to your slow cooker Spread it out evenly and be sure to keep the sides clean for easy serving and a neat edge

Add Cheesy Topping:

Sprinkle the reserved handful of shredded cheese across the top of the potato mixture so you get pockets of gooey golden cheese in every scoop

Cook to Perfection:

Cover and cook on high for two hours or on low for four hours The casserole is done when the edges are set and the cheese on top is melted and bubbling

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Good to Know

• Naturally gluten free with a simple flour swap
• Can be prepped the night before for easy entertaining
• Freezes well and reheats without drying out

This is my favorite way to feature cheddar cheese The way it melts into the creamy potatoes always draws people back for seconds and it never fails to remind me of cozy holiday mornings where we gathered around the kitchen counter for a warm bite together

Keeping It Fresh

If you have leftovers store them in an airtight container in the fridge and the casserole will last up to four days For even reheating use the microwave in short bursts or cover with foil and warm in a low oven The texture stays just as good as day one

Easy Ingredient Swaps

Swap the cheddar for another favorite cheese such as Monterey Jack or Colby Jack if you want a milder bite You can also add diced ham or cooked bacon before cooking for extra heartiness If you need a vegetarian version use vegetable broth in place of chicken broth

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How to Serve It Right

Scoop generous portions straight from the slow cooker to the plate For brunch serve with scrambled eggs or a fruit salad For dinner it pairs beautifully with roasted meats or a tart salad Fresh black pepper on top gives a little extra flavor and color

Kitchen Wisdom

• Do not skip tossing the hash browns with flour first as this prevents a watery casserole
• If you love a browned top prop the slow cooker lid open for the last fifteen minutes to allow some steam to escape
• Always taste for salt at the end since cheese types can vary in saltiness

Recipe FAQs

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, freshly grated potatoes can be substituted. Squeeze out excess moisture before mixing to avoid sogginess.

→ How do I prevent the casserole from getting too runny?

Ensure accurate measurements of cream and broth. Thoroughly coat hash browns with flour, and avoid overmixing.

→ Can I add extra ingredients like ham or vegetables?

Cubed cooked ham, chopped bell peppers, or green onions are tasty additions—add with other ingredients before cooking.

→ What’s the best way to store leftovers?

Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days and reheat thoroughly before serving.

→ Can I prepare this dish ahead of time?

Yes, assemble ingredients the night before and refrigerate. Start slow cooker when ready to cook for fresh results.

→ Is there a substitute for sour cream?

Plain Greek yogurt makes a good substitute for sour cream, providing tang and creaminess.