This easy and delicious Slow Cooker Hash Brown Casserole is a hearty, comforting dish that's perfect for busy weeknights or weekend brunches. Packed with tender potatoes, crunchy bacon, gooey melted cheese, and a creamy sauce, this casserole is sure to be a family favorite. Simply prep the ingredients, toss them in the crockpot, and let it do the work.
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Ideal for meal prepping or feeding a crowd, this dish is versatile and can be customized with your favorite proteins and veggies.
Table of Contents
Key Ingredients
- Frozen Hash Browns
- Bacon or Sausage
- Bell Peppers
- Onions
- Cream Cheese
- Sour Cream or Plain Greek Yogurt
- Cheese
- Spices
Do You Have to Thaw the Hash Browns?
I usually recommend you thaw them first, but I tested it with frozen hash browns and the dish turned out fine. My suggestion is, it depends. In general, when you use frozen items in a recipe you run the risk of the dish turning out watery once the food starts to melt.
It's possible the type of hash browns you use in the recipe could result in that. So if you want to be completely safe, thaw the hash browns first and then drain any excess moisture and ensure the potatoes are dry before using them in the recipe.
I used shredded hash browns, but any will work in this recipe.
What Type of Meat/Protein to Use
I use bacon because it's my favorite. Here is a list of other items you can use:
- Ground Sausage
- Ham
- Chicken
- Turkey
- Chorizo
- Italian Sausage
- Canadian Bacon
- Tofu
What Type of Cheese to Use
I use a combination of cheddar cheese and mozzarella. Mozzarella melts beautifully and has a smooth, creamy texture. It also has great pull. If you're looking for a cheese pull, mozzarella is what you need.
You can use whatever you like. Here are more options:
- Monterey Jack: Known for its mild and buttery flavor. It melts smoothly and complements the casserole's ingredients without overpowering them.
- Colby Cheese: Has a similar flavor profile to cheddar but is typically milder. It's a good option if you want cheese with a less intense flavor.
- Swiss Cheese: Swiss has a nutty and slightly sweet taste.
- Pepper Jack Cheese: If you enjoy some heat, pepper jack cheese, with its spicy kick from jalapeño peppers, can be a fantastic addition.
- Parmesan Cheese: Grated or shredded Parmesan cheese adds a savory, nutty, and salty flavor to the casserole. It can be used in combination with other cheeses for added depth of flavor.
- Gouda Cheese: This pairs wonderfully with bacon and has a creamy and mild flavor.
How to Make Slow Cooker Crockpot Cheesy Hash Brown Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add hash browns, bacon, sour cream or plain Greek yogurt, cream cheese, onions, bell peppers, and spices to the slow cooker and stir. I use a 7 quart slow cooker.
- Slow cook until the potatoes have softened.
- Open the pot. Stir and sprinkle the grated cheese throughout. Place the lid on the pot and cook on High until the cheese has melted and the potatoes have softened completely.
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Cook Time/How Long to Cook
Cook on High for 2-3 hours or on Low for 4-6 hours.
How to Tell When It's Done
You will first cook the mixture without the grated cheese. At this stage you will want to cook the casserole until the potatoes are soft, the cream cheese has melted, and the dish is creamy. Then you will top it with grated cheese and cook until the cheese melts and is bubbly.
Substitutions and Add-Ins Ideas
- Mushrooms
- Spinach
- Broccoli
- Zucchini
- Jalapenos
- Smoked Paprika
- Italian Seasoning
- Cajun Seasoning
- Homemade Ranch Seasoning
- Fresh Herbs (Parsley, Thyme, Rosemary)
Can You Make/Prepare it Ahead?
You can prepare all of the ingredients (excluding the cream cheese, sour cream or Greek yogurt, and grated cheese) ahead of time and add them to the slow cooker. Cover with the lid and place the base in the fridge overnight.
How to Store
You can store the casserole tightly covered and sealed in the fridge for 3-4 days.
How to Reheat
You can reheat in the microwave, oven, or air fryer. For the oven and air fryer reheat at 350 degrees until warm.
Freezer Tips
You can freeze the dish tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.
More Breakfast Recipes
Breakfast Crunchwrap
Sweet Potato Oatmeal
Twisted Bacon Recipe
Fried Potatoes and Onions
Sweet Potato Avocado Toast
Air Fryer French Toast Sticks
Slow Cooker Crockpot Cheesy Hash Brown Casserole
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 pound frozen hash browns Thawed and drained.
- 8-10 slices cooked and crumbled bacon
- 1 ½ cups sour cream or plain Greek yogurt I use Greek yogurt for the added protein.
- 4 oz cream cheese softened
- ½ cup diced onions
- ½ cup diced bell peppers
- ½ teaspoon garlic powder
- ½ teaspoon Creole Seasoning See notes.
- salt and pepper to taste
- 2 cups grated cheese I used 1 cup of cheddar and 1 cup of mozzarella.
Instructions
- Add the hash browns, bacon, sour cream or plain Greek yogurt, cream cheese, onions, bell peppers, and spices to the slow cooker and stir. I use a 7 quart slow cooker.
- Cook on High for 2-3 hours or Low for 4-6 hours. Cook until the potatoes have softened and the cream cheese has melted.
- Open the pot. Stir and sprinkle the grated cheese throughout. Place the lid on the pot and cook on High until the cheese has melted and the potatoes have softened completely. This takes 30 minutes for me.
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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