There’s something so cozy about a cheesy potato casserole bubbling away in the slow cooker.

This Crockpot hash brown casserole is creamy, hearty, and perfect for serving at brunch, holidays, or as a comforting side dish for dinner.

Why You’ll Love This Recipe

It’s a true set-and-forget recipe—your slow cooker does all the work.

Creamy, cheesy, and loaded with flavor, it’s the ultimate comfort food.

Versatile enough for breakfast, a holiday spread, or weeknight dinners.

Customizable with bacon, chives, or extra cheese on top.

What You’ll Need (Ingredient Highlights)

Refrigerated hash browns keep prep time minimal and ensure tender, fluffy potatoes.

Cheddar cheese adds sharp, gooey richness throughout the casserole.

A homemade creamy sauce with sour cream, Dijon mustard, and broth elevates the flavor.

Butter, onions, garlic, and mushrooms build a savory flavor base.

Optional toppings like bacon and chives add a finishing touch.

Pro Tips Before You Start

Always shred your own cheddar if possible—it melts smoother than pre-shredded.

Don’t skip the paper towel trick under the lid—it prevents a watery casserole.

Cook the onions and mushrooms until golden to deepen flavor.

For a crispier top, broil the casserole after slow cooking (only if your insert is oven-safe).

How to Make Crockpot Hash Brown Casserole

Step 1 – Prep the slow cooker

Spray your slow cooker with cooking spray to prevent sticking.

Step 2 – Sauté the veggies

In a skillet, melt butter and cook onion and mushrooms until tender.

Add garlic, seasonings, and flour, stirring into a thick paste.

Step 3 – Make the sauce

Gradually whisk in milk, then chicken broth, until smooth and thickened.

Stir in Dijon mustard and sour cream.

Step 4 – Combine with potatoes and cheese

Transfer sauce to the slow cooker.

Stir in hash browns and shredded cheddar until everything is evenly coated. Smooth into a flat layer.

Step 5 – Cook low and slow

Place a paper towel between the lid and pot to absorb steam.

Cook on high for 2–3 hours until hot and bubbly.

Step 6 – Finish and serve

Top with bacon, chives, or extra cheese.

Broil briefly if you want a golden crust. Serve warm and enjoy!

What to Serve Them With

Serve at brunch with eggs and fresh fruit.

Pair with ham or roast chicken for a holiday feast.

Enjoy as a cozy side with grilled meats or barbecue.

Variations / Substitutions

Use Monterey Jack or Gruyère instead of cheddar for a twist.

Swap mushrooms for bell peppers or spinach.

Make it meaty by adding diced ham or cooked sausage.

Use frozen hash browns if needed—just thaw before adding.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat gently in the oven or microwave, adding a splash of broth if needed.

Freeze baked casserole (without toppings) for up to 2 months. Thaw before reheating.

FAQs

Can I make this ahead of time?
Yes, assemble everything in the slow cooker insert, refrigerate overnight, then cook the next day.

Can I use frozen hash browns?
Yes, just thaw them fully and drain excess moisture before using.

Can I double the recipe?
Yes, but you’ll need a larger slow cooker (8 quarts or more).

What if I don’t like mushrooms?
Simply omit them or swap for bell peppers.

How do I prevent soggy potatoes?
The paper towel under the lid keeps excess steam out of the casserole.

Can I bake this instead of slow cooking?
Yes, bake in a greased 9×13 dish at 375°F for 45–55 minutes.

Final Thoughts

This Crockpot hash brown casserole is the perfect blend of creamy, cheesy, and hearty flavors.

Whether you’re hosting brunch or want a comforting side dish, this recipe is a winner every time.