Crockpot Cheesy Hashbrown Potatoes are the perfect side dish for holidays or weekday dinner. These slow cooker cheesy potatoes for a crowd are creamy, cheesy, and perfectly seasoned. These potatoes will become a holiday staple on your table!
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These Crockpot Cheesy Potatoes for a crowd are an easy, creamy, & cheesy side dish that is perfect for any holiday event, family gathering or weekday dinner.
With less than 10 ingredients, you can create a cheesy potato recipe to feed the entire family. Depending on the size of the event, I have even made a double batch by cooking one batch in my slow cooker & one batch in the oven - or go ahead and mix the two together if you have a large enough crockpot or pan for the oven.
I have found that people will serve seconds and thirds of this comfort food, especially my husband!
WHAT INGREDIENTS DO I NEED FOR SLOW COOKER CHEESY POTATOES?
- 30 oz. bag frozen shredded hash browns
- 1 stick butter
- 1-pint sour cream
- 1 can cream of mushroom soup
- 10 oz. grated sharp cheddar cheese
- 1 med. onion, diced
- 1 tsp. salt
- 1/2 tsp. pepper
Check out this step-by-step video to learn how to make easy crockpot cheesy potatoes!
How do you make Crockpot Cheesy Hashbrown Potatoes?
- In a large mixing bowl, combine all the ingredients.
- Pour into the bottom of the crockpot and cover.
- Cook on high for 2 hours or low for 4-6 hours
How do you make Baked Cheesy Potatoes?
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine all the ingredients.
- Pour into the bottom of a baking dish.
- Set the cooking time for 45 minutes
PRO TIP: You can bake these potatoes the day before then transfer to the crockpot to reheat. I prefer this route when I need to transport this dish to an event.
It was stated that this "double baked" cheesy potato method was by far the best this dish has ever tasted. I received the most compliments ever on a recipe using the bake then slow cook method.
Start by placing frozen hash browns in a large mixing bowl. Next, add onions, butter, salt, pepper, sour cream, a can of cream of mushroom soup and cheese.
INGREDIENT SWAP: A can of cream of chicken soup can be substituted for a can of cream of mushroom soup if you prefer.
You can even make a Quick Cream of Mushroom Soup if you do not have a can of cream of mushroom in your pantry.
Stir until the ingredients are well combined.
Slowly pour into your crockpot and cook on high for 2 hours or low for 4 hours.
When finished, add your favorite garnish or toppings.
I typically sprinkle parsley, black pepper or more cheese on top of my cheesy slow cooker potatoes. Here are other options to try:
- Bacon Bits
- Green onions slices
- Crushed crackers
- Canadian bacon strips
- Crushed corn flakes
What other recipes should I try?
If you & the family liked these cheesy potatoes, here are other delicious recipes to try:
If you enjoyed this recipe, make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Ingredients
- 30 oz. bag frozen shredded hashbrowns
- 1 stick butter
- 1- pint sour cream
- 1 can cream of mushroom soup
- 10 oz. grated sharp cheddar cheese
- 1 med. onion diced
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl combine all of the ingredients.
- Pour into the bottom of the crockpot and cover.
- Cook on high for 2 hours or low for 4-6 hours or bake in the oven at 350 degrees for 45 minutes.
Katie says
Just printed this off for Easter! Yum!