Name: Crockpot Cheesy Hash Brown Casserole (without Soup)
Prep time: 15 min
Cook time: 250 min
Total time: 265 min
Ingredients: 3 tablespoons butter; 1 small onion (chopped); 1/4 cup all-purpose flour; 2 cups broth; 24 ounces sour cream; 1 teaspoon garlic powder; 1 teaspoon sea salt; 1/4 teaspoon black pepper; 26 ounces frozen hash browns; 8 ounces shredded cheddar cheese (divided)

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Crockpot cheesy hash brown casserole is rich, creamy, and loaded with sharp cheddar. No can of soup needed. A quick homemade sauce, frozen hash browns, and the slow cooker do almost all the work. It's always one of the first side dishes to disappear, whether it's a holiday meal, brunch, potluck, or Sunday dinner. Plus, your oven stays free for everything else.

Overhead photo of a hash brown casserole in a crockpot with a spoon.

If you have always made hash brown casserole with a can of soup, you are going to love these crock pot cheesy potatoes with hash browns. With an easy-to-make homemade sauce, it comes together with less than 15 minutes of hands-on time.

If a hands-off side is your love language (it is sure mine!), don't miss my other easy sides.

If you’re looking for more cozy, crowd-pleasing sides, try my creamy crockpot mashed potatoes, slow cooker scalloped potatoes, or even crockpot mac and cheese—all easy, hands-off dishes that taste like comfort on a plate.

Photo of shredded cheese, frozen hash browns, onion, sour cream, butter, broth, flour, and seasonings.

Ingredient Notes

Frozen shredded hash browns are my recommendation. If you want chunkier potatoes, frozen diced potatoes work. Thaw them just enough for them to break apart. And if you want to use fresh potatoes, check out my slow cooker cheesy potatoes with real potatoes.

I recommend full-fat sour cream. Cream cheese is a good substitute, but Greek yogurt can work in a pinch.

Sharp cheddar is classic here, especially for the breakfast table. If you're serving this as a side, Gruyere or smoked Gouda adds nice flavor. I recommend shredding your cheese because the coating on pre-shredded cheese can make it grainy.

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Fresh vs Frozen Hash Browns

For crockpot cheesy hashbrowns, frozen is better. That is because they are pre-blanched, and this helps them hold their shape. Shredded fresh potatoes release a lot of starch and water, which can make the dish turn gluey.

Want Crispy Edges?

A slow cooker gives you creamy, not crispy. If you want golden crispy edges, there are two options.

Scoop the finished casserole into a baking dish and slide it under the broiler for a few minutes, till the top blisters. Or scatter crushed potato chips or buttered breadcrumbs over the top and broil. Either way, you get the crunch that sends people back for a second scoop.

Step-by-Step Instructions

For the full hash brown casserole crock pot recipe with measurements, see the recipe card at the end of the post.

Melted butter in a saucepan. — To begin, melt the butter in a saucepan.

Onions sprinkled with flour in a pan. — Once melted, add the chopped onion and cook for approximately 5 minutes until softened. Sprinkle the flour over the onions and stir to combine.

Broth added to butter, onion, and flour in a pan. — Slowly pour in the broth while whisking continuously to prevent lumps from forming.

Photo of a thickened broth base sauce in a saucepan. — Cook the mixture for 5 minutes or until the sauce thickens slightly.

Sour cream and seasonings added to make the sauce for hash brown casserole. — Remove the saucepan from heat and stir in the sour cream, garlic powder, salt, and pepper.

Hash browns in the bottom of a slow cooker. — Arrange the hash browns in the bottom of the slow cooker.

Photo of cheese and a homemade creamy sauce being added to hash browns in a crockpot. — Toss them with the prepared sauce and 1 cup of shredded cheese until well-coated.

Hash browns in a creamy sauce in a slow cooker. — Cook on low for 4 hours, stirring occasionally.

Crockpot cheesy hash brown casserole in a slow cooker ready to cook. — For the final touch, sprinkle the remaining shredded cheese on top of the casserole. Cover the lid and cook for another 10 minutes or until the cheese is melted and bubbly.

A Few Things I've Learned

Want to make cleanup for this hash brown casserole in a crockpot a breeze? Use a slow cooker liner!
Add cooked breakfast sausage, ham, or bacon if desired.
If you want to add veggies bell peppers, mushrooms, or zucchini, you'll want to sauté them first!
Make sure to stir the casserole halfway through cooking to ensure even cooking and distribution of the sauce.

Make It Ahead, and Make It a Potluck Dish

Here's where a slow cooker really pays off. Make the sauce a day ahead and refrigerate it. Morning of, toss it with the hash browns and cheese, and flip the crock on. Bringing it somewhere? Cook it at home, then switch to warm for the party. It holds beautifully on warm for a couple of hours, which is exactly what a brunch or holiday spread needs.

Leftovers keep for 3 to 4 days in the fridge and reheat well in the microwave. It freezes for up to three months, too. Thaw overnight in the fridge before reheating to keep the texture smooth.

Overhead photo of a bowl of hash brown casserole sitting next to the slow cooker from which it was scooped.

Overhead square photo of a crockpot hash brown casserole in a slow cooker with a spoon.

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Crockpot Cheesy Hash Brown Casserole (without Soup)

Crockpot Cheesy Hash Brown Casserole is your ticket to comfort city, any time of the day! The texture is perfectly creamy and cheesy, with tender potatoes and crispy edges. What's more, this homemade delight requires less than 15 minutes of prep time. So, whether it's a family dinner or a gathering with friends, this easy-to-make side dish is sure to impress!

Prep Time15

Cook Time4 10

Total Time4 25

Course: Breakfast, Side Dish

Cuisine: American

Keyword: cheesy crockpot hash brown casserole

Servings:

Calories: 281kcal

Author: Wendy Polisi

Equipment

Slow Cooker

Ingredients

3 tablespoons butter
1 small onion chopped
¼ cup all-purpose flour
2 cups broth
24 ounces sour cream
1 teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon black pepper
26 ounces frozen hash browns
8 ounces shredded cheddar cheese divided

Instructions

Melt the butter in a saucepan. Add the onion, and cook for 5 minutes. Sprinkle the flour over the onion and stir.
Add the broth slowly, whisking to dissolve the flour. Once all the broth is added, cook for about 5 minutes, until the sauce is thickened slightly.
Remove from the heat and stir in the sour cream, garlic powder, salt and pepper.
Place the hash browns in the bottom of your slow cooker. Toss with the sauce and 1 cup of the cheese.
Cook on low for 4 hours. Stir in the remaining cheese, and cook for another 10 minutes.

Notes

Storage

Leftovers can be stored in a sealed container in the refrigerator for 3-4 days. To reheat, simply microwave or bake in the oven until heated through.

The casserole can also be frozen for up to 3 months. Allow it to thaw overnight in the fridge before reheating.

Nutrition

Filed Under:

Breakfast Recipes Christmas Recipes Side Dish Recipes Slow Cooker Recipes Thanksgiving Recipes