Crock Pot Creamy Hash Brown Potatoes is such an easy and delicious potato dish. It’s made from frozen hash brown potatoes (the cubed ones), a can of condensed potato soup, lots of Colby Jack cheese, sour cream, and a container of chive and onion cream cheese spread. A hash brown casserole doesn’t get any creamier than this.
This yummy potato dish only takes seconds to prep and the crock pot does the rest. Just combine all ingredients except the cream cheese spread in a crock pot. Let it cook 4 hours and then stir in the cream cheese spread and serve. So rich and good!!
No need to thaw the hash browns first. If they are frozen in a big chunk, just be sure to open the crock pot after about 20 minutes to give everything a good stir.
Using the diced potatoes isntead of the shredded gives this hashbrown casserole a whole different texture and taste. To me it feels a little less breakfasty and more like a potato side dish. It’s great for breakfast or brunch but would also go well with chicken or steak.
I like to use freshly shredded cheese over the pre-shredded. It melts much better and has a fresher flavor. Colby Jack is a nice, mild cheese to use and it melts well, but you could sub Monterey Jack cheese or cheddar cheese.
This Crock Pot Creamy Hash Brown Potatoes dish is so easy and delicious, you must try it soon!
Crock Pot Creamy Hash Brown Potatoes
- 1 (32-ounce) package frozen cubed Hash Brown potatoes
- 1 (10 3/4-ounce) can condensed cream of potato soup, do NOT add any water
- 2 cups shredded Colby Jack cheese
- 1 (8-ounce) container sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 (8-ounce or 7.5-ounce) container chive and onion cream cheese spread
- Lightly grease a 4-quart slow cooker and add frozen potatoes.
- In a bowl, stir together potato soup, Colby Jack cheese, sour cream, salt, pepper, and paprika.
- Pour mixture on top of potatoes and stir well. If the potatoes are still frozen in chunks, open the crock pot after about 30 minutes and give it a good stir.
- Cover crock pot and cook on low for about 4 hours, stirring halfway through.
- Stir in cream cheese and serve.
Recipe adapted from Taste of Home
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