Crockpot Cheesy Potato Casserole - Heart's Content Farmhouse

Prep Time:10

Cook Time:4

Total Time:4 10

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. Once cooked, garnish with freshly chopped parsley if you like. Serve hot and enjoy!

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:

Calories: 476kcal