Crockpot Cracker Barrel Hash Brown Casserole
A creamy, cheesy slow cooker hash brown casserole with frozen potatoes, sour cream, onion, and two cheeses.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 32 ounces frozen hash browns
- 1/2 cup butter melted and cooled
- 1 can cream of chicken soup about 10 1/2 ounces
- 16 ounces sour cream
- 1 small white onion chopped
- 1 1/2 cups Colby Jack cheese grated or shredded
- 1/2 cup mild cheddar cheese grated or shredded
- to taste salt and pepper
Instructions
Instructions
- Melt the butter and set it aside to cool.
- Spray the crockpot or slow cooker with nonstick spray.
- In a large bowl, combine the sour cream, cream of chicken soup, and cooled butter. Gently fold in the hash browns and onion. Stir in the cheeses, reserving a few tablespoons for the top.
- Transfer the mixture to the slow cooker, season with salt and pepper, and cook on high for 2 to 3 hours or on low for 4 hours, until hot and tender.
Notes
Model-authored article prose is based on the source's verified recipe card; nutrition is not added.