Slow Cooker Hashbrowns

Why You’ll Love This Recipe

This recipe is all about convenience and comfort. With just a few simple ingredients and minimal prep, you can create a flavorful dish that’s ideal for feeding a crowd. Whether you’re hosting a brunch, prepping a holiday breakfast, or just want a cozy side dish with minimal effort, slow cooker hashbrowns deliver every time. Plus, it’s super customizable—add cheese, veggies, or meat to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen shredded hashbrowns (thawed)
• Cream of chicken soup (or cream of mushroom for vegetarian option)
• Sour cream
• Shredded cheddar cheese
• Butter (melted)
• Onion (finely diced)
• Garlic powder
• Salt
• Black pepper
• Fresh parsley or chives (optional, for garnish)

Directions

1. Lightly grease the inside of your slow cooker with cooking spray or butter.
2. In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, shredded cheese, melted butter, onion, garlic powder, salt, and pepper. Mix until well combined.
3. Pour the mixture into the slow cooker and spread it out evenly.
4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until hot and cooked through.
5. Optional: In the last 30 minutes of cooking, sprinkle additional cheese on top and cover until melted.
6. Garnish with fresh herbs if desired, and serve warm.

Servings and timing

This recipe serves 6 to 8 people.
Prep Time: 10 minutes
Cook Time: 4–6 hours on low or 2–3 hours on high
Total Time: Up to 6 hours and 10 minutes

Variations

• Spicy: Add diced jalapeños or a pinch of cayenne pepper.
• Cheesy bacon: Stir in crumbled cooked bacon for extra flavor.
• Vegetarian: Use cream of mushroom soup and add diced bell peppers or mushrooms.
• Meaty: Mix in cooked sausage or diced ham for a full breakfast casserole.
• Topped version: Add crushed cornflakes or Ritz crackers mixed with butter for a crunchy topping in the last hour.

Storage/Reheating

Let leftovers cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Reheat in the microwave in 1-minute intervals or warm in the oven at 350°F for 15–20 minutes.
To freeze, transfer to a freezer-safe container and store for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, shred peeled potatoes and squeeze out excess moisture before using.

Do I need to thaw the hashbrowns first?

Yes, thawing helps them cook evenly and prevents excess water in the slow cooker.

Can I make this ahead of time?

Absolutely. Mix the ingredients the night before, refrigerate, and start cooking in the morning.

Can I double the recipe?

Yes, but make sure your slow cooker is large enough. You may need to increase the cooking time slightly.

Can I use different cheeses?

Yes, try Monterey Jack, pepper jack, or a cheese blend for a new flavor.

Is it possible to make this dairy-free?

Use dairy-free cheese, plant-based butter, and a dairy-free sour cream or cream soup alternative.

Will the hashbrowns get crispy in the slow cooker?

The edges can get lightly crispy, but the texture will mostly be soft and creamy. For crispier results, transfer to a baking dish and broil for a few minutes.

What can I serve this with?

Serve with eggs, bacon, toast, or as a side for grilled meats or roasted veggies.

Can I add eggs to make this a full breakfast?

Yes, stir in scrambled eggs or layer cooked eggs on top before serving.

Do I need to stir during cooking?

No need to stir. Let it cook undisturbed for best results.

Conclusion

Slow Cooker Hashbrowns are the ultimate easy comfort food—rich, cheesy, and perfectly satisfying. Whether you’re hosting brunch or just want a cozy side dish with minimal effort, this recipe brings big flavor with little fuss. Customize it to your taste, pair it with your favorite breakfast items, and enjoy a warm, hearty dish that everyone will love.

Slow Cooker Hashbrowns

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Slow Cooker Hashbrowns are a creamy, cheesy, and comforting side dish that’s perfect for breakfast, brunch, or dinner. Easy to make and crowd-pleasing, they’re slow-cooked to perfection with minimal effort.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 4–6 hours (low) or 2–3 hours (high)
• Total Time: Up to 6 hours and 10 minutes
• Yield: 6 to 8 servings
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 (30 oz) bag frozen shredded hashbrowns, thawed
• 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup butter, melted
• 1/2 cup finely diced onion
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley or chives (optional, for garnish)

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Instructions

1. Lightly grease the inside of your slow cooker with cooking spray or butter.
2. In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, shredded cheddar, melted butter, diced onion, garlic powder, salt, and pepper. Mix well.
3. Pour the mixture into the slow cooker and spread it out evenly.
4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until hot and bubbly.
5. Optional: In the last 30 minutes of cooking, sprinkle additional cheese on top and cover to melt.
6. Garnish with chopped parsley or chives if desired, and serve warm.

Notes

• For a crispy top, transfer to a baking dish and broil for a few minutes before serving.
• You can prep the mixture the night before and refrigerate until ready to cook.
• Use cream of mushroom soup for a vegetarian version.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 2g
• Sodium: 540mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 45mg