Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole: Slow Cooker Cheesy Goodness

I’ll never forget the first time I woke up to the smell of cheesy potatoes wafting through my kitchen on a lazy Saturday morning. It was one of those chilly Midwest weekends where you just want to stay in your pajamas, sip coffee under a blanket, and enjoy every bite of comfort food without breaking a sweat. My slow cooker was quietly doing all the heavy lifting, turning a simple bag of frozen hashbrowns into pure, warm-hearted magic—and I fell head-over-heels in love with this easy recipe right then and there.

Fast forward a few years, and I’m still reaching for my Crockpot whenever I need a no-fuss side dish that feels like a hug on a plate. With creamy Greek yogurt, a dollop of cream cheese, and a trio of melty cheeses, this hashbrown casserole manages to be indulgent and (slightly) lighter all at once. It’s the kind of dish you’ll crave on slow mornings, bring to potlucks, or serve alongside Sunday brunch. Trust me—you’ll want to make a double batch!

Why You’ll Love This

• No oven needed—your kitchen stays cool and you stay sane.
• Hands-off cooking—set it, forget it, and come back to pure comfort.
• Simple, affordable ingredients you probably already have in your pantry.
• Customizable cheese mix—make it ultra-cheesy or just a tad lighter.
• Perfect for meal prep—reheats like a dream for busy weeknights.
• Crowd-pleaser alert—brunches, tailgates, potlucks, you name it.
• Freezer-friendly—portion and freeze for busy days when you need a cozy side in a pinch.

Ingredient Notes

• Frozen shredded hashbrowns (32 oz): Thaw them overnight in the fridge so they cook evenly. If you’re in a rush, spread them on a rimmed baking sheet and let them sit at room temp for 30 minutes (just pat dry if there’s excess water).
• Greek yogurt (1 cup): Adds a tangy lift and protein bonus—swap for sour cream if that’s your jam (yes, really!).
• Cream cheese (4 oz): Full-fat gives you that rich, dreamy texture; Neufchâtel if you want to lighten things up.
• Sharp cheddar (2 cups total): I go for Tillamook or Cabot for extra melty bliss. Divide into two portions: one for layering, one for topping.
• Monterey Jack (1 cup): Or Colby Jack if you need something milder—helps stretch the cheddar without sacrificing creaminess.
• Onion & garlic: A small yellow onion (about ½ cup finely chopped) and two minced cloves bring depth. Short on time? 1 teaspoon garlic powder works just fine.
• Seasonings: Kosher salt, black pepper, and a ½ teaspoon of smoked paprika for a whisper of warmth and color.
• Chicken or vegetable broth (½ cup): Room-temperature is best—cuts down on cook time by about 10–15 minutes.
• Butter (2 tablespoons, cubed): Totally optional, but those little pats on top turn golden and add pockets of rich goodness.

Step-by-Step Directions

1. Prep the slow cooker. Give a 6-quart crockpot a quick spritz of nonstick spray or rub with a little butter. Trust me, you don’t want those cheesy edges stuck to the sides (and cleanup is a breeze!).
2. Whisk the creamy base. In a medium bowl, combine Greek yogurt, softened cream cheese, chopped onion, garlic, salt, pepper, and smoked paprika. Whisk until smooth—and if you’re feeling fancy, blitz with an immersion blender for 10 seconds. (Don’t skip this step if you love ultra-silky casserole.)
3. Layer your potatoes. Press half of the thawed hashbrowns into the bottom of the crock. Think of it as your sturdy foundation—this helps everything cook evenly and hold together when you serve it.
4. Pour on the broth + first cheese layer. Drizzle the broth over that potato layer, then sprinkle 1 cup of cheddar and all the Monterey Jack. The broth keeps things moist, and the cheese starts melting right away—so good.
5. Spread the yogurt mixture. Dollop that creamy combo over the cheese layer in spoonfuls, then gently spread with a spatula. This little step seals in moisture and distributes tangy flavor throughout every bite.
6. Top it off. Add the remaining hashbrowns, then finish with your last cup of cheddar. If you’re using butter cubes, tuck them in now—they’ll create those irresistible golden pockets on top.
7. Cover & cook. Pop the lid on. Cook on HIGH for 2½–3 hours or LOW for 4–4½ hours. Look for bubbly edges and a faintly browned top—no peeking (or stirring!) required.
8. Rest & serve. Turn off the heat and let it sit, covered, for 10 minutes. This pause helps everything set so your casserole slices come out neat and hold their shape. Then dive right in—seriously, grab a fork and go.

Variations & Flavor Twists

• Bacon & Chive: Stir in 6 slices of crispy, crumbled bacon and a handful of chopped fresh chives right before serving. Instant crowd-pleaser!
• Broccoli Cheddar: Fold in 1½ cups of lightly steamed broccoli florets for color, veggies, and extra nutrients—mom will approve.
• Southwest Twist: Add a diced green bell pepper, a can of drained diced green chiles, and swap smoked paprika for chili powder. Top with sliced jalapeños or a dollop of salsa.
• Vegan Version: Use dairy-free cream cheese and yogurt, plus a vegan cheddar alternative. A sprinkle of nutritional yeast amps up the “cheesy” vibe.
• Keto Friendly: Swap those hashbrowns for riced cauliflower, use full-fat cheeses, and go heavy on the cream cheese for a low-carb spin.

Storage & Reheating Tips

This casserole is practically made for leftovers (if you have any!). Here’s how to keep it tasting fresh:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat single servings in the microwave for 2–3 minutes or in a 350°F oven for 10–15 minutes.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.
• Oven Reheat: Place in a covered baking dish at 350°F for about 20 minutes, then uncover for the last 5 minutes to crisp up the top—so worth it.
• Make-Ahead: Want to prep this the night before? Assemble everything in the slow cooker insert, cover tightly, and refrigerate up to 12 hours. Add an extra 15–30 minutes to your cook time the next morning.

Let’s Keep in Touch

Whether you’re a slow-cooker newbie or a seasoned pro, I hope this Crockpot Hashbrown Casserole becomes one of your go-to comfort dishes. I’d love to hear how you customize it—did you sneak in some veggies, go full-on bacon mode, or try the vegan hack? Drop a comment below, share your tips, or ask any questions. Happy cooking, friends, and here’s to cozy mornings filled with cheesy, comforting bites!

Crockpot Hashbrown Casserole

A creamy, cheesy, no-fuss Crockpot Hashbrown Casserole that turns simple frozen potatoes into pure comfort food magic—perfect for lazy mornings, potlucks, or family dinners.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 minutes mins

Course Side Dish

Cuisine American

Servings 8 side-dish servings

Ingredients

  

1x2x3x

• 1 32-ounce bag frozen shredded hashbrowns (thawed overnight in fridge)
• 1 cup whole milk Greek yogurt (or sour cream)
• 4 ounces cream cheese (full-fat or Neufchâtel) softened
• 2 cups shredded sharp cheddar cheese divided
• 1 small yellow onion finely chopped (about ½ cup)
• 2 cloves garlic (or 1 tsp garlic powder) minced
• 1 tsp kosher salt (adjust to taste)
• ½ tsp smoked paprika (adds a hint of warmth)
• 2 tbsp unsalted butter cut into small cubes (optional, for extra buttery top)

Instructions

 

• Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray or rub with a pat of butter. This helps prevent sticking and makes cleanup easier.
• In a medium bowl, whisk together Greek yogurt, softened cream cheese, garlic, onion, salt, pepper, and smoked paprika until smooth. If you want an ultra-creamy texture, use an immersion blender for 10 seconds.
• Add half of the thawed hashbrowns into the Crockpot, pressing gently to create an even layer. You want a firm base so it cooks uniformly.
• Pour the chicken broth over the potato layer. Sprinkle 1 cup of shredded cheddar and all of the Monterey Jack on top. The broth helps keep things moist and encourages the cheese to meld into the potatoes.
• Dollop the yogurt-cream cheese blend evenly over the cheese layer. Use a spatula to spread it out—this seals in moisture and infuses tangy flavor throughout.
• Add the remaining hashbrowns, then sprinkle with the last cup of cheddar. Tuck butter cubes into the top layer if using. These little pats create golden pockets of richness.
• Place the lid on the slow cooker. Cook on HIGH for 2½ to 3 hours or LOW for 4 to 4½ hours. You’re looking for bubbly edges and a lightly browned top—no need to stir!
• Turn off the heat and let the casserole rest with the lid on for 10 minutes. This helps everything set so your slices hold together beautifully.

Notes

• If your casserole seems too wet after cooking, leave the lid off for the last 15 minutes on LOW—this lets excess moisture evaporate.
• Using room-temperature broth and cream cheese cuts down on cook time by about 10–15 minutes.
• When testing doneness, poke a fork into the center: it should glide through without resistance.
• For extra golden color, transfer to a broiler-safe dish and broil for 2–3 minutes, watching closely to avoid burning.

Keyword cheesy potatoes, Comfort Food, Crockpot Recipe, Hashbrown Casserole

Love this recipe?Follow us at @thenandnowspace for more