5-Ingredient Slow Cooker Late September Neighborhood Bubbling Velvet Cheddar Bacon Hash Brown Casserole using Frozen Crinkle Cut Hash Browns

This five-ingredient slow cooker hash brown casserole is made for a crowd. Crinkle cut potatoes, cheddar, bacon, cream cheese, and a can of condensed soup cook together into a creamy, savory side with very little hands-on work. It is easy to bring to a potluck or keep warm for a family dinner.

Serve it beside burgers, barbecue chicken, or ham. A crisp salad, roasted broccoli, or fresh fruit makes a welcome contrast to the rich potatoes. For brunch, pair it with eggs and fruit, and let guests scoop straight from the slow cooker.

5-Ingredient Slow Cooker Late September Neighborhood Bubbling Velvet Cheddar Bacon Hash Brown Casserole using Frozen Crinkle Cut Hash Browns

Servings: 10

Ingredients

• 1 bag (26 to 30 ounces) frozen crinkle cut hash browns, slightly thawed
• 2 cups shredded sharp cheddar cheese
• 1 package (8 ounces) cream cheese, softened and cubed
• 1 cup cooked bacon, crumbled
• 1 can (10.5 ounces) condensed cream of chicken soup

Directions

1. Lightly grease a 6-quart slow cooker. Add the hash browns, cheddar, cream cheese, bacon, and condensed soup.
2. Stir until the potatoes are coated and the cream cheese is spread through the mixture.

3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are tender and the edges bubble.
4. Stir gently near the end for a creamier texture, or leave it undisturbed for more distinct layers. Serve warm.

Variations & Tips

Change the soup: Cream of mushroom or cream of celery can replace cream of chicken.

Add onion: Diced onion or onion powder gives the casserole extra flavor, though it makes the recipe more than five ingredients.

Brown the top: If your slow cooker insert is oven-safe, you can briefly broil the finished casserole. Watch closely so the cheese does not burn.

Prepare ahead: Combine the ingredients in the insert, cover, and refrigerate overnight. Allow extra cooking time when starting with a chilled insert, and follow the manufacturer’s guidance about temperature changes.

Use crisp bacon: Well-cooked bacon keeps more texture in the creamy sauce. Pre-cooked bacon is a convenient shortcut.

5-Ingredient Slow Cooker Late September Neighborhood Bubbling Velvet Cheddar Bacon Hash Brown Casserole using Frozen Crinkle Cut Hash Browns

A creamy slow cooker hash brown casserole with cheddar, bacon, and a savory sauce.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 10

Ingredients Method

Ingredients

  

• 26 to 30 ounces frozen crinkle cut hash browns slightly thawed
• 2 cups shredded sharp cheddar cheese
• 8 ounces cream cheese softened and cubed
• 1 cup cooked bacon crumbled
• 10.5 ounces condensed cream of chicken soup

Method

 

1. Lightly coat the inside of a 6-quart slow cooker. Add the partly thawed hash browns, cheddar, cream cheese, bacon, and condensed soup.
2. Stir gently until the potatoes are coated and the cream cheese cubes are spread throughout.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the potatoes are tender and the mixture is bubbling at the edges.
4. For a creamier casserole, stir once near the end of cooking. Scoop into bowls or onto plates and serve warm.