If you’re looking for a hearty, comforting dish that’s easy to make, the 5-Ingredient Slow Cooker Crispy Bacon Potato Casserole is the perfect choice. This delightful casserole combines crispy bacon, creamy potatoes, and a cheesy topping, all cooked to perfection in your slow cooker. With just a handful of ingredients, it’s an ideal recipe for busy days or potluck gatherings.
Why Make This Recipe
This casserole is not only delicious but also incredibly simple to prepare. It requires minimal effort and time, making it perfect for anyone who wants a satisfying meal without the fuss. The crispy bacon adds a savory twist, making every bite enjoyable. Plus, you can cook it in the slow cooker, allowing the flavors to meld beautifully while you focus on other things.
How to Make 5-Ingredient Slow Cooker Crispy Bacon Potato Casserole
Ingredients
- 1 (32-ounce) bag frozen diced hash brown potatoes, unthawed
- 8 slices thick-cut bacon, cooked until very crispy and crumbled (reserve 2 tablespoons bacon fat)
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
- Nonstick cooking spray for slow cooker insert
Directions
- Spray the inside of a 5- to 6-quart slow cooker insert with nonstick cooking spray.
- In a skillet over medium heat, cook the thick-cut bacon until very crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then crumble. Reserve 2 tablespoons of bacon fat.
- In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, salt, and black pepper until smooth.
- Add frozen diced hash brown potatoes, 1 1/2 cups cheddar cheese, and two-thirds of the crumbled bacon to the bowl, folding gently to coat.
- Spoon the mixture into the slow cooker insert and spread evenly.
- Cover and cook on HIGH for 3–4 hours or on LOW for 6–7 hours.
- About 20–30 minutes before serving, drizzle reserved bacon fat over the casserole, sprinkle with remaining cheese and bacon, and continue cooking.
- Serve straight from the insert once the cheese is melted and edges are crisp and golden.
How to Serve 5-Ingredient Slow Cooker Crispy Bacon Potato Casserole
This casserole is best served warm. You can dish it out directly from the slow cooker to individual plates or bowls, making it a great choice for family meals. Pair it with a fresh salad or steamed vegetables for a balanced meal.
How to Store 5-Ingredient Slow Cooker Crispy Bacon Potato Casserole
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or oven until heated through.
Tips to Make 5-Ingredient Slow Cooker Crispy Bacon Potato Casserole
- Make sure to use thick-cut bacon for maximum crispiness.
- You can adjust the amount of salt and pepper to suit your taste.
- For extra flavor, consider adding chopped green onions or garlic powder to the mixture.
Variation
If you want to add more vegetables, consider mixing in some chopped bell peppers or green beans. You can also substitute the cream of chicken soup with cream of mushroom for a different flavor.
FAQs
1. Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes, but you’ll need to cook them until they’re tender before adding them to the slow cooker.
2. Is there a way to make this recipe healthier?
You can reduce the amount of cheese or use a low-fat version of sour cream to make it a little lighter.
3. Can I freeze this casserole?
Yes, this casserole can be frozen. Make sure to cool it completely before freezing, and store it in a freezer-safe container for up to 2 months. Reheat it in the oven or microwave once thawed.
Enjoy making and sharing this delicious 5-Ingredient Slow Cooker Crispy Bacon Potato Casserole with your family and friends!
5-Ingredient Slow Cooker Crispy Bacon Potato Casserole
Ingredients
Method
- Spray the inside of a 5- to 6-quart slow cooker insert with nonstick cooking spray.
- In a skillet over medium heat, cook the thick-cut bacon until very crispy (about 8–10 minutes). Transfer to a paper towel-lined plate to drain, then crumble. Reserve 2 tablespoons of bacon fat.
- In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, salt, and black pepper until smooth.
- Add the frozen diced hash brown potatoes, 1 1/2 cups cheddar cheese, and two-thirds of the crumbled bacon to the bowl, folding gently to coat.
- Spoon the mixture into the slow cooker insert and spread evenly.
- Cover and cook on HIGH for 3–4 hours or on LOW for 6–7 hours.
- About 20–30 minutes before serving, drizzle reserved bacon fat over the casserole, sprinkle with remaining cheese and bacon, and continue cooking.
- Serve straight from the insert once the cheese is melted and the edges are crisp and golden.
