Crockpot Cheesy Hashbrown Potatoes are the perfect side dish for holidays or weekday dinner. 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 in the oven?
- 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
Looking for more potato recipes?
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!
Challe says
You give all the nutritional information for this recipe (which is great), but you don’t state the serving size. Based off 12 servings... but how big are those servings? 1/2 cup? 1 cup? 2 cups?
Jodi Danen, RDN says
Hi Challe! I updated the serving size and portions on the recipe so the info is up to date. Thanks so much for reaching out!
Linda says
How long does it take to reheat them in the crockpot if you bake them in the oven the day before?
Jodi Danen, RDN says
Hi Linda, I'd give them a good hour or 2 to rewarm in the crockpot. The longer the better for flavor in my opinion. 🙂