Slow Cooker Cheesy Hash Brown Casserole

Jun 02, 2024Updated May 27, 2025

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With just a few pantry favorites, frozen shredded hashbrowns, and cheese, you’re just a few hours away from making a delicious Slow Cooker Cheesy Hash Brown Casserole. This meal is perfect for busy weekdays or to enjoy for a nice potluck brunch.

Love hashbrowns? Turn them into a full meal with my Slow Cooker Breakfast Casserole recipe.

wooden spoon with a scoop of slow cooker cheesy hashbrown casserole.

This recipe is a favorite simply because it has few ingredients. Beyond the seasonings, you’ll only need frozen shredded hashbrowns, shredded cheese, and sour cream. The prep time is quick, and the quick cook time gives you the option to get some stuff done before serving.

It’s also a big hit and a family favorite because it’s super versatile. Leave it as is or go for some additions like diced jalapenos, cooked and crumbled sausage (or beef), and extra varieties of cheese. If you’re looking for a quick and easy appetizer, meal, or snack to serve a crowd at a pot luck, this recipe is one to try.

Ingredients for Hashbrown Casserole

ingredients for slow cooker cheesy hashbrown casserole on a table.

Sour Cream: You’ll want to use the HUGE 24 oz. container for this recipe.
Shredded Hash Browns: The frozen package. We also use these in
Cheese: Freshly shredded sharp cheddar cheese is best, but you can use the pre-shredded kind in the bags as well.
Seasonings: Salt, black pepper, onion powder, and garlic powder.
{The full recipe is below the images in the recipe card}

How to Make Hashbrown Casserole

Step One – In a extra large bowl, stir together the sour cream, 2 cups of the cheese, salt, pepper, garlic powder and onion powder.

Step Two – Add in the frozen hash brown and stir until there is sour cream mixture coating all the hash browns.

Step Three – Add the cheesy hash brown mixture to the sprayed slow cooker.

six images showing how to make slow cooker cheesy hashbrown casserole.

Step Four – Cover and cook on HIGH for 3 hours and 20 minutes.

Step Five – Add the remaining cheese (2 cups).

Step Six – Put the lid back on until the cheese melts. Serve and enjoy!

overhead shot of cheesy hashbrown casserole in a crockpot.

Serving Suggestions

Here are my favorite ways to serve this potato dish:

This casserole is great on it’s own, but also pairs well with a variety of toppings. Think diced ham, colby jack cheese, extra shredded cheddar cheese, diced onions, or green onions.
Main dishes that go great with this are pork chops and onions, BBQ Crockpot back ribs, and Crockpot Ham, we also love to make air fryer fried chicken!
You can also serve it as a side dish with scrambled eggs, sausage, and bacon for breakfast.
The leftovers also make a great meal and can be turned into something new with a few extra sides and toppings (think baked potato toppings).

serving of slow cooker cheesy hashbrown casserole on a plate.

Recipe FAQs and Variations

How do I store leftover crockpot hashbrown casserole?

Place any remaining hash brown casserole in an airtight container and keep in the fridge for up to 4 days. Reheat in the microwave or oven until warmed throughout.

Can I use Greek yogurt instead of sour cream?

Greek yogurt tends to turn into water when put into hot dishes. I suggest using sour cream as the recipe calls for.

Can you cook this on low?

Yes, but I would not cook it longer than 4-5 hours on LOW.

Is the nonstick cooking spray necessary?

Yes, and you’ll want to be generous with it. You may also try a slow cooker liner to prevent sticking.

Any other variation ideas?

You can add cream of chicken soup, mushroom soup, use frozen diced potatoes, or add extra cheese to make cheesy potatoes.

overhead of serving of slow cooker cheesy hashbrown casserole.

More Slow Cooker Hashbrown Recipes

Slow Cooker Cheesy Hashbrown Casserole

4.84 from 12 votes

Prep Time: 15

Cook Time: 3 20

Total Time: 3 35

Servings:

By: Sarah Olson

Hashbrown potatoes, sour cream and cheese slow-cooked to perfection.

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How to Video

Equipment

Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients

▢ 24 oz. container sour cream, this is the HUGE one
▢ 4 cups shredded sharp cheese, divided (two 8-oz. bags)
▢ ¾ tsp. salt
▢ ¼ tsp. pepper
▢ 1 tsp. onion powder
▢ 1 tsp. garlic powder
▢ 30 oz. pkg. shredded hash browns (frozen)

Instructions

Spray the slow cooker with non-stick spray, set aside. In a extra large bowl, stir together the sour cream, 2 cups of the cheese, salt, pepper, garlic powder and onion powder. Add in the frozen hash brown and stir until there is sour cream mixture coating all the hash browns.
Add the cheesy hash brown mixture to the sprayed slow cooker.
Cover and cook on HIGH for 3 hours and 20 minutes. Add the remaining cheese (2 cups) and put the lid back on until the cheese melts.
Serve and enjoy!

Sarah’s Notes

Place any remaining hash brown casserole in an airtight container and keep in the fridge for up to 4 days. Reheat in the microwave or oven until warmed throughout.
Are you tempted to use Greek yogurt instead of sour cream? Don’t, for greek yogurt tends to turn watery when added to hot dishes.