This Slow Cooker Cracker Barrel CopyCat Hashbrown Casserole is the ultimate comfort food! It’s creamy, cheesy, and so easy to throw together. Perfect for breakfast, brunch, or even as a side dish, it’s a versatile dish that’s sure to please everyone at the table. The best part? Your slow cooker does all the work!
Why You’ll Love It:
Effortless Prep: Just mix, dump, and cook—your slow cooker handles the rest.
Crowd-Pleaser: Loaded with cheese, sour cream, and buttery goodness, it’s a hit with kids and adults alike.
Great for Any Meal: This dish is perfect for breakfast, brunch, or as a comforting side for dinner.
Ingredient Tips:
Hash Browns: Make sure they’re fully thawed for even cooking. You can also use diced hash browns for a chunkier texture.
Cheese: Sharp cheddar adds a nice bite, but feel free to mix in some Monterey Jack or pepper jack for a little kick.
Onion: If you’re not a fan of raw onion, sauté it briefly in the butter before adding to the mix for a milder flavor.
Instructions:
Mix Ingredients: In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, and sour cream. Stir until well mixed. Season with salt and pepper to taste.
Prep Slow Cooker: Grease the inside of your slow cooker with butter or non-stick cooking spray.
Cook: Transfer the mixture into the slow cooker, spreading it out evenly. Cover with the lid and cook on low for 5-6 hours or high for 2-3 hours until the casserole is heated through and the edges are golden.
Garnish and Serve: Once done, sprinkle with chopped parsley if desired for a pop of color. Serve warm and enjoy!
Serving Suggestions:
Breakfast Bliss: Pair with scrambled eggs and crispy bacon for a hearty start to your day.
Dinner Side: Serve alongside grilled chicken or a juicy steak for a cozy, filling meal.
Storage Tips:
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: You can freeze leftovers in individual portions; just thaw overnight in the fridge and reheat before serving.
Variations:
Add Protein: Stir in cooked, crumbled sausage, diced ham, or cooked bacon for a meaty twist.
Spice It Up: Add diced jalapeños or a pinch of cayenne pepper for a bit of heat.
Veggie Boost: Toss in some chopped bell peppers or broccoli florets to sneak in extra veggies.
Enjoy the comforting taste of home with this easy, cheesy slow cooker casserole that’s sure to become a family favorite!
Slow Cooker Cracker Barrel CopyCat Hashbrown Casserole
Ingredients
- 1 package 30-ounce of frozen shredded hash browns, thawed
- 1 can 10.75-ounce of cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 pint sour cream
- Salt and pepper to taste
- 1/4 cup freshly chopped parsley optional, for garnish
Instructions
- Mix Ingredients: In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, and sour cream. Stir until well mixed. Season with salt and pepper.
- Prep Slow Cooker: Grease the inside of your slow cooker with butter or non-stick cooking spray.
- Cook: Transfer the mixture into the slow cooker and spread it out evenly. Cover and cook on low for 5-6 hours or high for 2-3 hours, until heated through and edges are golden.
- Garnish and Serve: If desired, sprinkle with chopped parsley. Serve warm.
