There is something mighty comforting about a slow cooker full of potatoes and cheese, especially on a busy day when supper needs to mind itself. This kind of dish has long been a church-basement, potluck, and holiday-table favorite across the Midwest, where a bag of hash browns, a can of soup, and a good handful of cheddar can turn into a bubbling pan of pure comfort. This crock pot version keeps that same old-fashioned spirit, but makes it even easier by letting the slow cooker do the work.
These cheesy hash brown potatoes sit right at home beside baked ham, meatloaf, roast chicken, pork chops, or a simple plate of sausage links for breakfast-for-supper. If you are serving them for a gathering, a green salad, buttered green beans, or roasted broccoli help balance the richness, and a spoonful alongside scrambled eggs is never a bad idea either.
3-Ingredient Crock Pot Cheesy Hash Brown Potatoes
Servings: 8
Ingredients
1 bag (30 to 32 ounces) frozen shredded hash browns
1 can (10.5 ounces) cream of chicken soup
2 cups shredded cheddar cheese
Directions
1. Lightly grease the inside of your slow cooker insert if you like easier cleanup. Add the frozen hash browns, cream of chicken soup, and shredded cheddar cheese to the slow cooker.
2. Stir everything together well so the soup coats the potatoes and the cheese is mixed throughout.
3. 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 mixture is hot and creamy.
4. Give the potatoes a final stir, then spoon into a serving dish or serve straight from the slow cooker while hot.
Variations & Tips
For a richer version: Stir in an extra 1/2 to 1 cup of shredded cheddar during the last 30 minutes of cooking if your family likes these especially cheesy.
For a smoother texture: Let the frozen hash browns sit at room temperature for 10 to 15 minutes before mixing. They combine a little more easily and cook more evenly.
For make-ahead ease: Combine the ingredients in the slow cooker insert, cover, and refrigerate overnight if your insert is refrigerator-safe. Set it in the cooker base the next day and start cooking when you are ready.
For a little color on top: If you want that old-fashioned casserole look, spoon the finished potatoes into a baking dish and run them under the broiler for a minute or two just until the top turns lightly golden.
For serving a crowd: This recipe doubles well in a larger slow cooker, just be sure to stir once or twice during cooking so the center heats through evenly.