Ingredients
Instructions
1-Spray a 6-quart crock pot with nonstick spray.
2-Break up the frozen hash browns to prevent clumping and help even cooking.
3-In a medium bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
4-Gently stir in the hash browns, chopped onion (if using), and 1 cup of shredded cheddar cheese. Mix carefully to keep the potatoes from getting mashed.
5-Pour the mixture into the prepared crock pot and top with the remaining 1 cup of shredded cheddar cheese to create a cheesy crust.
6-Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender and the casserole is heated through.
7-Serve warm. Let the casserole rest for a few minutes before scooping so it holds together better.
Last Step:
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🥔 Frozen shredded hash browns are convenient, but fresh shredded potatoes can be used for a different texture
🍗 Transform this side dish into a complete meal by adding cooked shredded chicken, browned ground beef, or sausage
⏰ You can prepare the casserole the night before and refrigerate it; just allow the crock pot insert to come to room temperature before cooking
- Prep Time: 10 minutes
- Cooking time: 4-5 hours on low or 2-3 hours on high
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 3 g
- Sodium: 440 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 46 mg