Home Crock Pot Slow Cooker Potato Casserole

Slow Cooker Potato Casserole

by Laura

My family is always happy to eat a potato casserole. When I made the Crockpot Barbecue Ribs that I shared yesterday, I decided to made this slow cooker potato casserole to go along with them.

This potato casserole contains ingredients that I usually use in my potato casserole, it just cooks in a slow cooker. I did find the potatoes a little softer than I would like them so next time I would use the potatoes frozen. The other option would be to cook for less time like 2-3 hours. I like the idea of using the frozen potatoes because then I don’t have to worry about thawing them.

Also, I do have a hot spot in my crock pot so there was an area that got crispy around the edge. I have heard, you can prevent this if you line the area of the slow cooker that gets hot with foil. Gonna give this a try next time.

Other than that, the casserole was a hit. It is another great way to free up an oven if needed like for Easter. Or if you don’t want to heat up the house like in the summer. I used it so the potato casserole would be ready to go when we got home from church.

Slow Cooker Potato Casserole | realmomkitchen.com

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Slow Cooker Potato Casserole


Ingredients

Scale
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 cup sour cream (I used light)
  • 1 small onion, finely chopped
  • 1/4 cup butter, melted
  • 3/4 tsp salt
  • pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • 1 (32 oz) pkg frozen cubed hash brown potatoes , thawed (however, I recommend keeping them frozen if you want the potatoes more chunky and not so mushy)
  • diced green onion or chives, optional for garnish

Instructions

  1. In a 4 qt slow cooker, combine the soup, sour cream, onion, melted butter, salt, pepper, and 1 1/2 cups of the cheddar cheese.
  2. Stir in the hash browns to coat.
  3. Cook, covered, on low for 4 hours.
  4. Sprinkle with remaining cheese and let cook for 5 minutes or until cheese is melted. Garnish with green onion or chives if desired. Serves 6-8.
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Recipe adapted from Simple and Delicious Feb/Mar 2014 issue.

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