Description
A creamy and cheesy slow cooker hash brown casserole that’s perfect as a comforting side dish or a hearty breakfast option. Made with frozen hash browns, cheddar cheese, and a rich blend of chicken broth, heavy cream, and sour cream, this casserole is effortlessly cooked in a slow cooker, delivering a deliciously warm and satisfying dish.
Ingredients
Scale
Main Ingredients
- 16 oz frozen hash browns
- 2 tablespoons flour
- 6 oz shredded cheddar cheese
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Prepare Hash Browns: Add the frozen hash browns to a large mixing bowl, ensuring they are slightly thawed for easier handling.
- Coat with Flour: Sprinkle the flour over the hash browns, then toss well to coat them evenly, which will help thicken the casserole as it cooks.
- Add Remaining Ingredients: Incorporate the shredded cheddar cheese (reserve a handful for topping), chicken broth, heavy cream, sour cream, onion powder, and salt into the bowl. Stir until all ingredients are well combined.
- Transfer to Slow Cooker: Pour the mixture into the slow cooker pot, spreading it evenly and keeping the sides clean to avoid burning.
- Add Cheese Topping: Sprinkle the reserved handful of shredded cheddar cheese evenly on top of the hash brown mixture for a cheesy crust.
- Slow Cook: Cover the slow cooker and cook on high for 2 hours or on low for 4 hours until the casserole is hot, bubbly, and the cheese is melted and golden.
Notes
- Store leftovers in the refrigerator for up to 3 days and reheat in the microwave for a quick meal.
- To make this casserole gluten-free, substitute regular flour with gluten-free flour and ensure the frozen hash browns are gluten-free.
- Using full-fat dairy products like heavy cream and sour cream provides the best creamy texture and flavor.
- Keeping the sides of the slow cooker clean helps prevent burning during cooking.
