Cheesy Crockpot Hash Browns (For Breakfast or Dinner)

These crockpot cheesy hashbrowns are my go-to side dish that enhances any meal. They’re creamy, bursting with cheddar cheese, and incredibly easy to make. I just throw everything in the slow cooker, and a few hours later, I’ve got a warm, cheesy dish that’s perfect for any event.

Whether serving them at a holiday dinner, a weekend brunch, or just alongside a cozy family meal, they always come out as a hit for my family. With easy ingredients and almost no effort on my part, it’s the recipe I rely on when I want something comforting and satisfying without any fuss. Whether I’m cooking for a big group or just need an easy side for a family dinner, this recipe is the perfect Christmas crockpot recipe to make your holiday celebrations delicious and easy.

Prep Time:10

Cook Time:4

Total Time:4 10

Equipment

6-quart slow cooker
Mixing spoon or spatula
Measuring cups and spoons
Cutting board
Knife

Ingredients

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)

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Instructions

Mix the ingredients. In a 6-quart slow cooker, add the frozen diced hash browns, diced onion, salt, black pepper, and granulated garlic. Add the mayonnaise, cream of chicken soup, softened cream cheese, and 2½ cups of shredded cheddar cheese. Stir everything together until fully combined and evenly mixed.
Top with cheese. Sprinkle the reserved ½ cup of shredded cheddar cheese evenly over the top of the mixture.
Cook. Cover the slow cooker and cook on low for 4 hours until the potatoes are tender and the edges are bubbly.
Serve. Once cooked, garnish with freshly chopped parsley if you like. Serve hot and enjoy!

Notes

Before putting the cream cheese in the slow cooker, make sure it’s soft. If it’s still hard from the fridge, it won’t mix well and could leave chunks in your food.

Sharp cheddar cheese on top is okay, but softer or middle-range cheddars mix better with the potatoes.

Allow the cream cheese and mayonnaise to warm up to room temperature before you mix them in. This helps them blend better and makes the dish creamy and smooth.

The soup, mayonnaise, and cheese you’re using are salty, so be careful not to add too much salt. Try tasting it as you make it, or use the amount of salt the recipe says to keep it from getting too salty.

To make the dish a bit more special, after it’s cooked, you can add some crunchy bacon bits, chopped green onions, or crushed crackers on top for an extra bit of flavor and crunch!

Nutrition

Servings:

Calories: 472kcal

Author: Katie

If you’re in need of an easy and cheesy side dish that everyone loves, I’ve got just the thing – Cheesy Crockpot Hashbrowns. You only need a few items and a slow cooker to whip up this creamy, comforting dish without breaking a sweat. It’s my go-to recipe for a relaxed weekend brunch, a cozy family meal, or a festive gathering during the holidays, and it never fails to impress.

The best part? Once you mix everything in the slow cooker, you can pretty much forget about it. Give it a few hours, and you’ll have a delicious, cheesy dish ready to feed a crowd. Whether it’s for a big event or a simple dinner at home, these cheesy hashbrowns are always a hit.

If you’re looking for another delicious, hearty dish that combines ham and hashbrowns, check out my Ham and Hashbrown Casserole for another easy and comforting recipe.

wooden scoop in crockpot scooping out finished dish

Tips for the Best Crockpot Cheesy Hash Browns

If you’ve got the time, shred your own cheddar cheese. The cheese you buy that’s already shredded often has stuff added to it that can stop it from melting nicely.
Try to stir everything well around the halfway point of cooking. This helps spread the cheese evenly and stops anything from sticking or forming lumps.
If you’re using shredded hashbrowns instead of the diced kind, watch the clock—they usually get done quicker, often in about 3 hours instead of 4.
Before putting anything in your slow cooker, spray the inside with cooking spray that stops food from sticking. This makes it easier to clean after.
Slow cookers all heat a bit differently. If you notice yours tends to cook hotter and maybe browns the edges too much, try giving things a stir partway through or cut the cooking time a bit.
Try not to open the slow cooker too much while it’s on. Opening it lets out heat and can mean it takes longer to cook, so only open it if you need to stir things or check if it’s done.

Key Ingredients and Tools

Here’s a simple list of things you’ll need to make this dish perfect:

Frozen Diced Hashbrowns: You can find these in the frozen aisle at most stores. If you like, use frozen shredded hashbrowns for a different feel.
Cream of Chicken Soup: This canned soup makes everything creamier and tastier. If you want a vegetarian twist, go for cream of mushroom soup instead of cream of chicken.
Cream Cheese: Make sure it’s soft so it mixes in easily. Most stores carry this in the dairy section but pick up the full-fat version for the best texture. If you’re out of cream cheese, sour cream is an okay substitute, but it’ll change the texture slightly.
Shredded Cheddar Cheese: Shredding your own cheese is best because the pre-shredded kind doesn’t melt as well. It can be replaced with any cheese that melts well, such as mozzarella or Monterey Jack.
Non-stick Cooking Spray: Spraying your slow cooker with this makes cleaning up much easier, especially after cooking something cheesy.

Having these things ready will help your cheesy hashbrowns turn out just right and keep cooking stress-free!

Serving Suggestions

You can serve these hashbrowns with scrambled eggs, bacon or sausage, grilled chicken, roasted vegetables, or a green salad.

Troubleshooting and Help

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can! Just peel and dice the potatoes yourself. Remember that fresh potatoes might take a bit longer to cook and might need a little extra liquid (like a splash of milk) to keep them creamy.

How can I prevent the edges from burning?

If your slow cooker runs hot or you notice the edges getting too brown, stir the mixture halfway through cooking. You can also line the slow cooker with parchment paper for easier cleanup and even cooking.

Do I have to use mayonnaise?

If you do not like mayonnaise, you can substitute it with sour cream or Greek yogurt. It will give a slightly different texture and flavor but still be creamy and delicious.

Will this recipe work in a smaller slow cooker?

It could, but the cooking time may need to be adjusted, and you’ll want to make sure the ingredients fit without overflowing. You may want to halve the recipe if you’re using a smaller slow cooker.

Can I make this recipe for parties?

Yes, Crockpot Cheesy Hashbrowns are great for parties! You can easily make a large batch and keep them warm in the slow cooker, and they’re always a crowd favorite. Plus, they go with just about any main dish, making them a perfect party side. If you’re in the mood for a twist on hash browns with a bit of a kick, try this Chili Cheese Hashbrown Casserole.

Can I make this ahead of time?

Yes! You can assemble everything in the slow cooker insert, cover it, and store it in the fridge overnight. Just pop the insert into the slow cooker the next day and turn it on.

Storage Instructions

For refrigerating, let the cheesy hashbrowns cool completely before transferring them to an airtight container. You can store them in the refrigerator for up to 3-4 days. When you’re ready to enjoy them again, simply reheat in the microwave or oven until warmed through.

If you want to freeze the dish, you can, but keep in mind that the texture may change slightly when reheated. To freeze, let the hashbrowns cool completely, then place them in a freezer-safe container or bag. They will keep in the freezer for up to 2 months. When you’re ready to serve, thaw the hashbrowns in the refrigerator overnight and reheat them in the oven or microwave.

For more tips on safely storing and handling leftovers, including proper cooling methods, you can check out this guide on leftover food safety.

These Crockpot Cheesy Hashbrowns are a simple, comforting dish perfect for almost any time—be it a family get-together, an easy holiday side, or a cozy addition to weekend brunch. With just a little bit of prep and the slow cooker doing the heavy lifting, this recipe gives you a creamy, cheesy side that’s always popular. It’s the kind of recipe you turn to when you need something tasty but don’t have much time to cook. Give it a try, and it might just become your favorite choice for all kinds of occasions!

Cheesy Crockpot Hash Browns (For Breakfast or Dinner)