Description
This Slow Cooker Hash Brown Casserole is a creamy, cheesy, and comforting side dish perfect for any occasion. Made effortlessly in a slow cooker, it combines frozen hash browns with a blend of cheddar cheese, chicken broth, cream, and seasonings, resulting in a warm and satisfying casserole with a golden cheesy topping.
Ingredients
Scale
Hash Brown Mixture
- 16 oz frozen hash browns
- 2 tablespoons flour
- 6 oz shredded cheddar cheese
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Topping
- 1 handful shredded cheddar cheese
Instructions
- Prepare Hash Browns: Place the frozen hash browns into a large bowl to start the base of the casserole.
- Coat with Flour: Sprinkle the 2 tablespoons of flour over the hash browns and toss well to ensure they are evenly coated.
- Mix Ingredients: Add the shredded cheddar cheese (except the handful reserved for topping), chicken broth, heavy cream, sour cream, onion powder, and salt to the bowl. Stir everything until well combined and evenly mixed.
- Transfer to Slow Cooker: Pour the mixture into the slow cooker, making sure to keep the sides clean to prevent burning during cooking.
- Add Cheese Topping: Sprinkle the reserved handful of shredded cheddar cheese evenly over the top of the mixture in the slow cooker.
- Cook Casserole: Cover the slow cooker and cook the casserole on high for 2 hours or on low for 4 hours until bubbly and cooked through.
Notes
- Store leftovers in the refrigerator for up to 3 days and reheat in the microwave for best results.
- To make a gluten-free version, use gluten-free flour and ensure the frozen hash browns are gluten-free.
- Using full-fat dairy products like heavy cream and sour cream will yield the creamiest and most flavorful casserole.
- Keep the sides of the slow cooker free from food to prevent burning and ensure even cooking.
