Crockpot Potato Casserole Recipe

4.60 from 10 votes

This creamy, cheesy, and delicious crockpot potato casserole is the perfect side dish for Thanksgiving dinner or any special occasion!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time4 15

Total Time4 30

Course: Side Dish

Cuisine: American

Servings: people

Take the hashbrowns out of the freezer and let them sit for 10-12 minutes to soften.
30 ounces frozen hash browns
Spray your crockpot with nonstick spray.
Add the partially thawed hashbrowns, onion, cream of celery soup, cream of chicken soup, sour cream, half of the cheese, and pepper to the crockpot. Stir well to combine.
½ onion, 10.5 ounces cream of celery soup, 10.5 ounces cream of chicken soup, 2 cups sour cream, 2 cups freshly shredded cheddar cheese, ½ teaspoon ground black pepper
Cover and cook on low for 4-5 hours until the potatoes are tender.
While the potatoes cook, fry the bacon in a pan until crisp. Remove from the pan and place on a paper towel lined plate.
4 slices bacon
Top with the remaining cheese, cover and cook for another 10-15 minutes until the cheese is melted.
Top with the cooked bacon, optional chives and enjoy!
1 tablespoon chopped fresh chives

You can also cook this casserole on high for 2-3 hours.
You can keep this casserole warm on the "keep warm" setting for up to 2 hours.
Serve this crockpot potato casserole for Christmas, Thanksgiving, Easter or any other time of the year! It's so delicious!

Storage: Store crockpot potato casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.