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.
Ingredients
- 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.
• 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.
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