Ingredients
Main Ingredients
- 1 (32-ounce) bag frozen shredded hash browns, slightly thawed
- 2 cups shredded cheddar cheese, divided
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
Optional
- Salt and black pepper, to taste
- Nonstick cooking spray for the slow cooker
- Tip: Sharp cheddar gives the most flavor, but mild cheddar works well too.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly spray the inside of your slow cooker with nonstick cooking spray. This helps prevent sticking and makes cleanup much easier.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the condensed cream of chicken soup and sour cream. Stir until the mixture is smooth and fully blended.
Step 3: Add Hash Browns and Cheese
Add the frozen hash browns to the bowl. There’s no need to fully thaw them—just break up any large clumps.
Stir in 1½ cups of the shredded cheddar cheese. If desired, season with a small pinch of salt and black pepper. Mix until the potatoes are evenly coated in the creamy sauce.
Step 4: Transfer to Slow Cooker
Pour the mixture into the prepared slow cooker and spread it out into an even layer so it cooks evenly.
Step 5: Add the Cheese Topping
Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top of the casserole.
Step 6: Slow Cook Until Tender
Cover and cook:
- LOW: 4–5 hours
- HIGH: 2–3 hours