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
Real Mom Kitchen
- 1 10 3/4 oz can cream of chicken soup
- 1 cup sour cream I used light
- 1 small onion finely chopped
- ¼ cup butter melted
- ¾ 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
- 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.
- Stir in the hash browns to coat.
- Cook, covered, on low for 4 hours.
- 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.
Recipe adapted from Simple and Delicious Feb/Mar 2014 issue.