Home » Breakfast » Crockpot Cheesy Hash Browns

Crockpot Cheesy Hash Browns

A cheesy, creamy, hash brown dish that's the perfect side dish for any time of day. Making this crowd -pleasing recipe couldn't be easier.

This cheesy slow-cooker casserole is one of the best side dishes ever. It’s perfect for potlucks, parties, or a family brunch. Plus, they’re really easy to make.

wooden scoop in crockpot scooping out finished dish

❤️ Why you’ll love this recipe

  • Filling and delicious. Cheesy and creamy, these hash browns are a favorite among kids and adults.
  • Easy to make. This dish only requires a few ingredients and is easy to throw together.
  • Great for a crowd. This recipe makes a lot, so it’s perfect for feeding a large group.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on white counter.

You’ll need the following for this cheesy hashbrown casserole:

  • frozen diced hash browns 
  • onion 
  • salt
  • black pepper
  • garlic powder
  • mayonnaise
  • cream of chicken soup
  • cream cheese
  • shredded cheddar cheese 

This article contains affiliate links, meaning that if you make a purchase after clicking on one, I may earn a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

  • 6-quart slow cooker
  • spatula


Step One: Combine

crockpot insert with frozen potatoes, cream cheese, and mayo.

Add the frozen diced hash browns to a slow cooker insert. Then add the rest of the ingredients.

Step Two: Mix thoroughly

frozen potatoes mixed with creamy ingredients.

Mix the potatoes and creamy ingredients together, along with the cheese (Except what you’ve saved for topping.) Sprinkle the top with the reserved ½ cup of cheese.

Step three: Cook

finished dish covered in cheddar cheese.

Cook the potatoes on low for 4 hours, or until they are tender and the edges are bubbly. Top your dish with fresh chopped parsley and serve.

🥫 Storage instructions

Leftovers will keep quite well in the fridge in an airtight container for 3 days. Unfortunately, it does not freeze well.

🔍 FAQs

Can I use fresh potatoes for hash browns?

Yes, of course. The cooking time will stay the same. But frozen and pre-chopped is so convenient and allows. you to just throw everything in the slow cooker.

Do I need to spray the slow cooker insert with cooking spray?

Nope. It doesn’t stick too much at all.

How can I change up the recipe?

So many ways! Try adding onion powder and cayenne, and switching the cheese for a Mexican blend. You can also add crushed corn flakes to the cheese for a crispy top.

👩🏻‍🍳 Expert tips

  • Don’t substitute low-fat cream cheese or mayo. Use the good stuff!
  • If you like sharp cheddar cheese, it’s fine to top the dish with it, but mild or medium does better mixed in with the potatoes.
  • Keep this recipe in mind for times you’re low on oven space.

📘 Related Recipes

🍽 Serve it with

Perfect for anything from a brunch with friends to Christmas dinner, this goes with just about anything. Here are some of our favorite serving ideas:

fork with bite.

📖 Here’s the recipe

potatoes in cheesy sauce in slow cooker
No ratings yet

Crockpot Cheesy Hashbrowns

Print Recipe
A cheesy, creamy, hash brown dish that's the perfect side dish for any time of day. Making this crowd -pleasing recipe couldn't be easier.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes
Click here to grab a free seasonal e-cookbook!


  • 32 ounce diced hash browns frozen
  • 1 small onion diced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 cup mayonnaise
  • 10.5 ounce can cream of chicken soup
  • 8 ounce cream cheese
  • 3 cups cheddar cheese shredded (reserve ½ cup)


  • Combine. In a 6-quart slow cooker insert, add the frozen diced hash browns. Add in the rest of the ingredients and mix thoroughly. Sprinkle the top with the reserved ½ cup of cheese.
  • Cook. Cook on low for 4 hours, or until the potatoes are tender and the edges are bubbly.
  • Serve. Garnish with fresh chopped parsley and serve.


You can also use frozen shredded hash browns if you prefer.  They’ll be ready closer to 3 hours.
We prefer mild or medium cheddar in this recipe.
Servings: 10
Author: Katie Shaw
Did you make this recipe?If you loved it, please leave a review!

Leave a Comment

Recipe Rating