These Crockpot Cheesy Potatoes are one delicious recipe that I think are perfect for breakfast or as a side to go with your favorite dinners. I also love to serve this simple casserole for holidays such as Easter, Thanksgiving, and Christmas.

crockpot cheesy potatoes in slow cooker

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What’s in Crockpot Hashbrown Casserole?

I’ve loaded these cheesy potatoes with frozen hash browns, cheese, sour cream, and spices. Everything comes together to create the perfect creamy, cheesy potato casserole to serve with breakfast or dinner (or on the holidays!).

  • Hashbrowns: Prepped and ready to go, frozen hashbrowns make this recipe super simple!
  • Cheese: A mixture of freshly shredded cheese (choose your favorite!) and cream cheese makes these potatoes super creamy and cheesy.
  • Sour Cream: Adds a bit of tanginess and helps make these potatoes even creamier.
  • Butter: Adds richness and flavor.
  • Spices: Onion powder, garlic powder, and paprika are the perfect blend of spices for these potatoes.

Pro Tip: There’s no need to thaw the hashbrowns; just dump and go!

Variations

I love to change up the flavor of these potatoes by using different cheeses and spices. I find that colby, Monterey jack, pepper jack, mozzarella, or Swiss cheese are great choices. I’ve also sprinkled in some of my favorite spice blends, like ranch, Italian seasoning, taco seasoning, or everything bagel seasoning for breakfast.

step by step photos for how to make crockpot cheesy potatoes
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How to Store and Reheat

These Crockpot cheesy hashbrowns will keep well in the fridge for up to 3 days. You can warm them through in the oven at 350°F until the cheese has melted to serve.

You can reheat them in the microwave if you are in a hurry, but they can get a bit soggy.

How to Freeze

Freeze crockpot cheesy potatoes in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These crockpot cheesy hashbrowns are so versatile! You can serve them for breakfast alongside scrambled eggs, bacon, and pancakes or as a side dish for dinner!

Try them with crockpot chicken breasts, Caesar chicken, or oven baked steak for a quick weeknight dinner. If serving for the holidays, they are an amazing compliment to my honey glazed ham or smoked turkey breast.

fork in cheesy potato casserole
Recipe Card

Crockpot Cheesy Potatoes Recipe

4.60 from 229 votes
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 6 people
Author: Becky Hardin
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These crockpot cheesy potatoes are one delicious recipe that's perfect for breakfast or as a side to go with your favorite mains. Simple and easy to make, they are one yummy treat.
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Ingredients 

  • 26 ounces frozen hashbrowns (1 bag)
  • 8 ounces freshly shredded cheese divided (I used cheddar)
  • 8 ounces cream cheese cubed (1 brick)
  • 1 cup sour cream
  • 4 tablespoons unsalted butter melted (½ stick)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground paprika

Instructions 

  • Add the hash browns, half of the cheddar cheese, and all of the cream cheese, sour cream, butter, onion powder, garlic powder, and paprika to a crockpot.
    26 ounces frozen hashbrowns, 8 ounces freshly shredded cheese, 8 ounces cream cheese, 1 cup sour cream, 4 tablespoons unsalted butter, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground paprika
    how to make crockpot cheesy potatoes
  • Stir to combine then sprinkle the remaining shredded cheese on top of the potatoes.
    how to make crockpot cheesy potatoes
  • Place the lid on the pot and cook on high for 2½-3 hours, or until the edges start to crisp up and the cheese has fully melted on top.
    how to make crockpot cheesy potatoes
  • Let it cool for 3-4 minutes then serve with freshly minced parsley.

Video

Becky’s Tips

  • There’s no need to thaw the hashbrowns. Use them straight from frozen.
  • Make it healthier by using low-fat sour cream and cream cheese.
  • Serve these Crockpot cheesy hashbrowns for Christmas, Thanksgiving, Easter, or any other time of the year! They are so delicious!
Storage: Store crockpot cheesy potatoes in an airtight container in the refrigerator for up to 3 days.
    Calories: 533kcalCarbohydrates: 27gProtein: 15gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 119mgSodium: 406mgPotassium: 492mgFiber: 2gSugar: 3gVitamin A: 1441IUVitamin C: 11mgCalcium: 359mgIron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this? Leave a comment!
    What’s the best cheese to use for potato casserole?

    I like to use shredded cheddar cheese for this casserole. It’s best to use freshly grated rather than pre-grated. Pre-grated usually has a coating on it, which makes the cheese harder to melt. For the cream cheese, I prefer to use full-fat, but you can use a reduced-fat one if you prefer.

    Do potatoes need to be submerged in a slow cooker?

    Nope! Keeping the lid on the crockpot will allow the potatoes to steam, which will prevent them from burning.

    How long does it take for potatoes to get soft in a crockpot on high?

    Because we’re using frozen hashbrowns, it only takes 2½-3 hours to cook this casserole. If you choose to use raw shredded potatoes, it may take a bit longer for them to turn tender.

    Why did my potatoes turn brown in the crockpot?

    This is the result of a process called oxidation, and it can happen to potatoes no matter how you cook them because they are starchy. The potatoes are still perfectly safe to eat!

    Can I make this casserole in the oven instead?

    I love the convenience of cooking this side in the slow cooker as it frees up oven space, which is perfect if you are planning to serve it as part of a big feast. If you prefer, you can cook it in the oven in less time.

    More Crockpot Potato Recipes We Love

    Meet Becky Hardin

    Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

    4.60 from 229 votes (227 ratings without comment)
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    15 Comments
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    dee
    dee
    December 17, 2022 6:47 pm

    If you double the recipe, do you need a longer cooking time?

    Samantha Marceau
    December 19, 2022 9:06 am
    Reply to  dee

    Cooking time shouldn’t change!

    Maria
    Maria
    October 22, 2022 8:32 pm

    How would you convert this to oven my small crock pot is too small and I’m using my big one for soup

    Samantha Marceau
    November 4, 2022 9:20 am
    Reply to  Maria

    Add everything to a large Dutch oven and cook in a 325°F oven for 30-45 minutes!

    Val
    Val
    April 16, 2022 4:52 pm

    What size crockpot should be used for this recipe?

    Becky Hardin
    Becky Hardin
    April 25, 2022 11:36 am
    Reply to  Val

    Your standard size crockpot will work!

    Jen
    Jen
    April 12, 2022 10:39 am

    Ore-Ida sells bags of hash brown potatoes in 30oz. Did you find a bag that is 26oz or did you buy the 30oz bag and did not use a portion to make it 26oz?

    Bernadette Roden
    Bernadette Roden
    April 9, 2022 5:06 pm

    If I double this and cook it on low, can I do it overnight for easter brunch?

    Becky Hardin
    Becky Hardin
    April 11, 2022 5:47 pm

    Possibly!

    MAIRA IVETTE ALVAREZ
    MAIRA IVETTE ALVAREZ
    November 18, 2021 7:14 pm

    This would be great with instant potatoes and brie.5 stars

    Becky Hardin
    Becky Hardin
    November 24, 2021 11:08 am

    Thanks for stopping by!

    Beatrice
    Beatrice
    November 7, 2021 6:37 pm

    Can this be made with fresh potatoes instead of hash browns? What else should I change in the recipe if I use fresh potatoes please?5 stars

    Becky Hardin
    Becky Hardin
    November 11, 2021 1:10 pm
    Reply to  Beatrice

    I have not done that before!

    Diane
    Diane
    November 21, 2021 3:02 pm
    Reply to  Beatrice

    I was wondering that, too. I was thinking, if you shred the potatoes, I’d try 3 hours, because they aren’t frozen. But I’d squeeze the water out with a cheese cloth, or paper towels would probably work.