Description
Crockpot Cheesy Potato Casserole is a creamy and cheesy dish made with hash brown potatoes, cheese, and a blend of seasonings, perfect for a comforting meal.
Ingredients
- 2 lbs frozen diced hash brown potatoes
- 1 can cream of chicken soup, 10.5 oz
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup diced onion
- 4 tbsp butter, melted
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the crockpot: Lightly grease a 6-quart slow cooker with cooking spray.
- Make the creamy mixture: In a large bowl, combine cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add the potatoes: Stir in the frozen hash browns, diced onion, 1½ cups cheddar, and Monterey Jack until evenly coated.
- Slow cook: Transfer everything to the crockpot and spread into an even layer. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are tender and the casserole is hot and bubbly.
- Add more cheese: Sprinkle the remaining ½ cup cheddar over the top during the final 15–20 minutes. Cover and let it melt.
- Finish: Sprinkle with fresh parsley and let the casserole sit for about 5 minutes before serving.
Notes
- Optional: Add cooked, crumbled bacon or diced ham for an extra-loaded version.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg