Slow Cooker Hashbrowns
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.
- 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)
Instructions
- Lightly grease the inside of your slow cooker with cooking spray or butter.
- 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.
- Pour the mixture into the slow cooker and spread it out evenly.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until hot and bubbly.
- Optional: In the last 30 minutes of cooking, sprinkle additional cheese on top and cover to melt.
- 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
Find it online: https://thefamilycooking.com/slow-cooker-hashbrowns/
