18 Delicious Crock Pot Hash Brown Casserole Recipes for Every Occasion

There’s something undeniably comforting about a warm, cheesy hash brown casserole straight from the crock pot—perfect for busy weeknights, cozy weekends, or any occasion that calls for a little extra comfort on your plate. Whether you’re craving a classic version or something with a twist, we’ve gathered 18 delicious recipes that promise to delight your taste buds and simplify your cooking. Let’s dig in!

Cheesy Bacon Crock Pot Hash Brown Casserole

This Cheesy Bacon Crock Pot Hash Brown Casserole is the ultimate comfort food, combining crispy bacon, melted cheese, and tender hash browns in one easy-to-make dish.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 8 oz bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the thawed hash browns, crumbled bacon, shredded cheddar cheese, and diced onion.
2. In a separate bowl, mix the cream of chicken soup, sour cream, salt, black pepper, and garlic powder until well blended.
3. Pour the soup mixture over the hash brown mixture and stir until everything is evenly coated.
4. Transfer the mixture to a greased crock pot and spread it out evenly.
5. Cover and cook on low for 4 hours or on high for 2 hours, until the casserole is hot and bubbly.
6. Let it sit for 5 minutes before serving to allow it to set slightly.

The magic of this casserole lies in its layers of flavor, with the smokiness of bacon and the sharpness of cheddar cheese perfectly complementing the creamy hash browns.

Tip: For an extra crispy top, sprinkle a little extra cheese on during the last 30 minutes of cooking and leave the lid slightly ajar.

Vegetarian Crock Pot Hash Brown Casserole

This Vegetarian Crock Pot Hash Brown Casserole is the ultimate comfort food that practically makes itself, leaving you more time to enjoy the cozy vibes at home.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 cup sour cream
• 1 (10.5 oz) can cream of mushroom soup
• 1/2 cup unsalted butter, melted
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded cheddar cheese

Instructions

1. In a large bowl, mix together the thawed hash browns, sour cream, cream of mushroom soup, melted butter, diced onion, diced green bell pepper, salt, and black pepper until well combined.
2. Grease the inside of your crock pot with a little butter or cooking spray, then spread half of the hash brown mixture evenly on the bottom.
3. Sprinkle 1 cup of shredded cheddar cheese over the first layer of hash browns, then top with the remaining hash brown mixture.
4. Cover and cook on low for 4 hours or on high for 2 hours, until the edges are bubbly and the top is lightly golden.
5. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, cover, and let it sit for about 5 minutes until the cheese melts.

The magic of this casserole lies in its layers of creamy, cheesy goodness with just the right amount of crunch from the peppers and onions. It’s a crowd-pleaser that proves vegetarian dishes can be just as hearty and satisfying.

Tip: For a crispy top, switch the crock pot to high for the last 30 minutes of cooking and leave the lid slightly ajar.

Spicy Sausage Crock Pot Hash Brown Casserole

Wake up to a hearty breakfast that practically cooks itself with this Spicy Sausage Crock Pot Hash Brown Casserole. It’s the perfect blend of spicy, cheesy, and comforting, all in one dish.

Ingredients

• 1 lb spicy breakfast sausage
• 1 (30 oz) package frozen shredded hash browns
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Brown the spicy breakfast sausage in a skillet over medium heat until fully cooked, about 8 minutes. Drain excess fat.
2. In a large bowl, combine the cooked sausage, frozen hash browns, cheddar cheese, diced onion, and diced green bell pepper.
3. In a separate bowl, whisk together the cream of chicken soup, milk, salt, black pepper, and garlic powder until smooth.
4. Pour the soup mixture over the hash brown mixture and stir until everything is evenly coated.
5. Transfer the mixture to a greased crock pot and spread it out evenly.
6. Cover and cook on low for 4 hours or on high for 2 hours, until the edges are bubbly and the top is lightly golden.

The magic of this casserole lies in the crispy edges that form against the crock pot, offering a delightful contrast to the creamy interior.

Tip: For an extra kick, top with sliced jalapeños before serving.

Loaded Crock Pot Hash Brown Casserole with Sour Cream

This Loaded Crock Pot Hash Brown Casserole with Sour Cream is the ultimate comfort food, combining creamy, cheesy goodness with the convenience of slow cooking.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 (10.5 oz) can condensed cream of chicken soup
• 2 cups shredded cheddar cheese
• 1 (8 oz) container sour cream
• 1/2 cup unsalted butter, melted
• 1/2 cup diced onion
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, mix the thawed hash browns, condensed cream of chicken soup, 1 1/2 cups of the shredded cheddar cheese, sour cream, melted butter, diced onion, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until well combined.
2. Transfer the mixture to a greased crock pot, spreading it out evenly.
3. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
4. Cover and cook on low for 4 hours or on high for 2 hours, until the cheese is bubbly and the edges are golden.
5. Let the casserole sit for 5 minutes before serving to allow it to set.

The magic of this casserole lies in its layers of flavor and texture, from the crispy edges to the creamy center, making it a hit at any gathering.

Tip: For an extra crunch, sprinkle crushed cornflakes mixed with a little melted butter over the top before cooking.

Garlic Parmesan Crock Pot Hash Brown Casserole

This Garlic Parmesan Crock Pot Hash Brown Casserole is the ultimate comfort food, combining creamy, cheesy goodness with the irresistible crunch of hash browns—all made effortlessly in your slow cooker.

Ingredients

• 1 (30 oz) package frozen shredded hash browns
• 1 cup grated Parmesan cheese
• 1 cup shredded sharp cheddar cheese
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) container sour cream
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. In a large bowl, combine the frozen hash browns, 1/2 cup Parmesan cheese, cheddar cheese, cream of chicken soup, sour cream, melted butter, whole milk, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Mix until all ingredients are well incorporated.
2. Transfer the mixture to a greased crock pot, spreading it out evenly.
3. Sprinkle the remaining 1/2 cup Parmesan cheese on top.
4. Cover and cook on low for 4 hours or on high for 2 hours, until the edges are bubbly and the top is lightly golden.
5. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

The magic of this dish lies in its layers of flavor—garlic and Parmesan elevate the humble hash brown into something truly special, while the slow cooker ensures a perfectly creamy texture every time.

Tip: For an extra crispy top, broil the casserole in the oven for 2-3 minutes after it’s done in the crock pot.

Mexican Style Crock Pot Hash Brown Casserole

Warm up your mornings with this hearty Mexican Style Crock Pot Hash Brown Casserole, a comforting blend of spicy and cheesy goodness that practically makes itself.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 cup diced onion
• 1 (4 oz) can diced green chilies
• 1 (10 oz) can red enchilada sauce
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 2 cups shredded Mexican blend cheese
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine the thawed hash browns, diced onion, diced green chilies, red enchilada sauce, cream of chicken soup, sour cream, 1 cup of the shredded Mexican blend cheese, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
2. Transfer the mixture to a greased 4-quart crock pot. Sprinkle the remaining 1 cup of shredded Mexican blend cheese on top.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the cheese is bubbly and the edges are lightly browned.
4. Garnish with chopped fresh cilantro before serving.

The magic of this casserole lies in its layers of flavor, from the smoky cumin to the tangy enchilada sauce, all melded together in the slow cooker for maximum comfort.

Tip: For an extra kick, top with sliced jalapeños or a dollop of salsa before serving.

Broccoli Cheese Crock Pot Hash Brown Casserole

This Broccoli Cheese Crock Pot Hash Brown Casserole is the ultimate comfort food that practically makes itself, leaving you more time to enjoy the cozy vibes at home.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 2 cups fresh broccoli florets, chopped into small pieces
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 cups shredded cheddar cheese

Instructions

1. In a large bowl, combine the thawed hash browns, chopped broccoli, cream of chicken soup, sour cream, and melted butter. Stir until well mixed.
2. Season the mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Stir to distribute the seasonings evenly.
3. Fold in 2 cups shredded cheddar cheese until the cheese is evenly distributed throughout the mixture.
4. Transfer the mixture to a greased crock pot. Cover and cook on low for 4 hours or on high for 2 hours, until the broccoli is tender and the edges are bubbly.

The magic of this casserole lies in its creamy interior contrasted with the slightly crispy edges, a texture combo that’s irresistibly comforting. Perfect for those nights when you crave something hearty without the hassle.

Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking.

Ham and Swiss Crock Pot Hash Brown Casserole

Wake up to the comforting aroma of this Ham and Swiss Crock Pot Hash Brown Casserole, a hearty dish that effortlessly combines convenience with homestyle flavor.

Ingredients

• 1 (30 oz) package frozen shredded hash browns
• 2 cups diced ham
• 1 1/2 cups shredded Swiss cheese
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. In a large bowl, combine the frozen hash browns, diced ham, and 1 cup of the shredded Swiss cheese.
2. In another bowl, whisk together the cream of chicken soup, sour cream, milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder until smooth.
3. Pour the soup mixture over the hash brown mixture and stir until everything is evenly coated.
4. Transfer the mixture to a greased crock pot and sprinkle the remaining 1/2 cup of Swiss cheese on top.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the cheese is bubbly and the edges are golden.

The magic of this casserole lies in its creamy interior contrasted with the crispy edges, making it a breakfast (or brunch) showstopper.

Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking.

Buffalo Chicken Crock Pot Hash Brown Casserole

Get ready to spice up your dinner routine with this Buffalo Chicken Crock Pot Hash Brown Casserole, a creamy, spicy, and utterly comforting dish that’s perfect for game day or any day you crave something hearty.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 cup buffalo sauce
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/2 cup diced celery
• 1/4 cup chopped green onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. In a large bowl, mix together the thawed hash browns, buffalo sauce, ranch dressing, cheddar cheese, blue cheese, celery, green onions, garlic powder, onion powder, salt, and black pepper until well combined.
3. Spread the hash brown mixture over the chicken in the crock pot.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and easily shreds.
5. Once cooked, shred the chicken directly in the crock pot and stir to combine with the hash brown mixture.
6. Serve hot, garnished with additional green onions or blue cheese if desired.

The magic of this casserole lies in the way the spicy buffalo sauce mellows into a rich, tangy flavor that perfectly complements the creamy cheeses and crisp celery.

Tip: For an extra crispy top, transfer the casserole to a baking dish and broil for 2-3 minutes before serving.

Green Chile Crock Pot Hash Brown Casserole

Wake up to the comforting aroma of this Green Chile Crock Pot Hash Brown Casserole, a hearty dish that brings a little Southwest flair to your breakfast table.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 (4 oz) can diced green chiles, drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onion
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the thawed hash browns, diced green chiles, cheddar cheese, Monterey Jack cheese, and diced onion.
2. In a separate bowl, whisk together the cream of chicken soup, sour cream, salt, black pepper, and garlic powder until smooth.
3. Pour the soup mixture over the hash brown mixture and stir until everything is evenly coated.
4. Transfer the mixture to a greased 4-quart crock pot, spreading it out evenly.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the edges are golden and the center is set.

The magic of this casserole lies in the melty cheese and green chiles that create pockets of flavor in every bite, making it a standout dish for brunch gatherings.

Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking.

Sun-Dried Tomato and Basil Crock Pot Hash Brown Casserole

Wake up to the comforting aroma of this Sun-Dried Tomato and Basil Crock Pot Hash Brown Casserole, a dish that brings a gourmet twist to your breakfast table with minimal effort.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 cup sun-dried tomatoes, chopped
• 1/2 cup fresh basil, thinly sliced
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 4 large eggs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, mix the thawed hash browns, sun-dried tomatoes, basil, mozzarella cheese, and Parmesan cheese until well combined.
2. In a separate bowl, whisk together the heavy cream, eggs, garlic powder, onion powder, salt, and black pepper.
3. Pour the egg mixture over the hash brown mixture and stir until everything is evenly coated.
4. Transfer the mixture to a greased crock pot and spread it out evenly.
5. Cover and cook on low for 4 hours or on high for 2 hours, until the eggs are set and the top is lightly golden.
6. Let the casserole sit for 5 minutes before serving to allow it to set further.

The combination of sun-dried tomatoes and fresh basil gives this casserole a vibrant flavor that stands out, while the slow cooking ensures a perfectly tender texture every time.

Tip: For an extra crispy top, broil the casserole in the oven for 2-3 minutes after it’s done in the crock pot.

BBQ Pulled Pork Crock Pot Hash Brown Casserole

Imagine coming home to the comforting aroma of BBQ pulled pork mingling with crispy hash browns in this hearty casserole. It’s a crowd-pleaser that practically cooks itself!

Ingredients

• 1 lb BBQ pulled pork (pre-cooked)
• 4 cups frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup BBQ sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your crock pot to low and lightly grease the inside with cooking spray.
2. In a large bowl, combine the thawed hash browns, sour cream, 1/2 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Spread half of the hash brown mixture into the bottom of the crock pot. Layer the BBQ pulled pork evenly over the hash browns, then drizzle with 1/4 cup of BBQ sauce.
4. Top with the remaining hash brown mixture, then sprinkle the remaining 1/2 cup of cheddar cheese on top. Drizzle with melted butter.
5. Cover and cook on low for 4 hours, or until the edges are crispy and the cheese is bubbly.

The magic of this dish lies in the layers—each bite offers a perfect balance of creamy, cheesy, and smoky flavors with a satisfying crunch.

Tip: For an extra crispy top, switch the crock pot to high for the last 30 minutes of cooking.

Mushroom and Onion Crock Pot Hash Brown Casserole

Wake up to the comforting aroma of this Mushroom and Onion Crock Pot Hash Brown Casserole, a hearty dish that’s perfect for lazy weekend mornings or busy holiday brunches.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 cup diced yellow onion
• 8 oz sliced cremini mushrooms
• 2 cups shredded sharp cheddar cheese
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. In a large bowl, combine the thawed hash browns, diced yellow onion, sliced cremini mushrooms, and shredded sharp cheddar cheese.
2. In a separate bowl, whisk together the cream of mushroom soup, sour cream, melted unsalted butter, garlic powder, salt, black pepper, and paprika until smooth.
3. Pour the soup mixture over the hash brown mixture and stir until everything is evenly coated.
4. Transfer the mixture to a greased 6-quart crock pot, spreading it out evenly.
5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the edges are golden and the center is hot and bubbly.

The magic of this casserole lies in the creamy, cheesy layers that form as it cooks, with the mushrooms and onions adding a savory depth that’s irresistible.

Tip: For a crispy top, remove the lid during the last 30 minutes of cooking on high.

Jalapeno Popper Crock Pot Hash Brown Casserole

Spice up your brunch or potluck with this Jalapeno Popper Crock Pot Hash Brown Casserole, combining creamy, cheesy goodness with a kick of heat.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 jalapenos, seeded and diced
• 6 slices bacon, cooked and crumbled
• 1/2 cup diced onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. In a large bowl, mix together the hash browns, cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, jalapenos, bacon, onion, garlic powder, salt, and black pepper until well combined.
2. Transfer the mixture to a greased 6-quart crock pot, spreading it out evenly.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the cheeses are melted and the edges are slightly crispy.
4. Sprinkle with chopped cilantro before serving, if desired.

The magic of this dish lies in the perfect balance of creamy, cheesy textures with the spicy crunch of jalapenos and bacon, making it a standout at any gathering.

Tip: For an extra crispy top, broil the casserole in the oven for 2-3 minutes after it’s done in the crock pot.

Sweet Potato Crock Pot Hash Brown Casserole

Wake up to the comforting aroma of this Sweet Potato Crock Pot Hash Brown Casserole, a hearty dish that combines the sweetness of potatoes with a savory twist.

Ingredients

• 2 large sweet potatoes, peeled and grated
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup sour cream
• 2 tbsp melted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. In a large bowl, combine the grated sweet potatoes, diced onion, sour cream, melted butter, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Mix well.
2. Transfer the mixture to a greased crock pot and spread it evenly.
3. Sprinkle the shredded cheddar cheese on top.
4. Cover and cook on low for 4 hours or until the sweet potatoes are tender.
5. Serve hot, garnished with additional sour cream or green onions if desired.

The slow cooking process melds the flavors beautifully, creating a dish that’s both creamy and crisp at the edges. It’s a perfect balance of sweet and savory that’ll have everyone asking for seconds.

Tip: For an extra crispy top, broil the casserole in the oven for 2-3 minutes after it’s done in the crock pot.

Turkey and Stuffing Crock Pot Hash Brown Casserole

Transform your Thanksgiving leftovers into a cozy, comforting dish with this Turkey and Stuffing Crock Pot Hash Brown Casserole. It’s a hearty, flavorful meal that comes together with minimal effort, perfect for those post-holiday lazy days.

Ingredients

• 2 cups shredded cooked turkey
• 2 cups prepared stuffing
• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 1/2 cups shredded cheddar cheese

Instructions

1. In a large bowl, mix together the thawed hash browns, sour cream, cream of chicken soup, milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder until well combined.
2. Layer half of the hash brown mixture into the bottom of a greased crock pot. Top with 1 cup shredded cooked turkey, 1 cup prepared stuffing, and 3/4 cup shredded cheddar cheese. Repeat the layers with the remaining ingredients.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the casserole is bubbly and the cheese is melted.
4. Let stand for 5 minutes before serving to allow the layers to set slightly.

The magic of this casserole lies in the layers, which meld together in the crock pot to create a dish that’s both creamy and crispy, with the savory flavors of Thanksgiving in every bite.

Tip: For an extra crispy top, sprinkle the final layer of cheese during the last 30 minutes of cooking.

Philly Cheesesteak Crock Pot Hash Brown Casserole

Imagine coming home to the comforting aromas of Philly Cheesesteak transformed into a hearty, cheesy hash brown casserole—all made effortlessly in your crock pot.

Ingredients

• 1 lb thinly sliced ribeye steak
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 package (30 oz) frozen shredded hash browns, thawed
• 2 cups shredded provolone cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large skillet over medium-high heat, cook the ribeye steak until no longer pink, about 5 minutes. Remove and set aside.
2. In the same skillet, sauté the onion and green bell pepper until softened, about 5 minutes.
3. In a large bowl, mix the thawed hash browns, cooked steak, sautéed onion and pepper, provolone cheese, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, and black pepper until well combined.
4. Transfer the mixture to a greased crock pot, spreading it evenly.
5. Cover and cook on low for 4 hours or on high for 2 hours, until the cheese is bubbly and the edges are golden.

The magic of this dish lies in the melty provolone cheese weaving through the savory steak and crispy hash browns, creating layers of texture and flavor in every bite.

Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking.

Ranch Style Crock Pot Hash Brown Casserole

This Ranch Style Crock Pot Hash Brown Casserole is the ultimate comfort food, combining creamy, cheesy goodness with the tangy kick of ranch seasoning for a dish that’s sure to become a family favorite.

Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) container sour cream
• 1 (1 oz) packet ranch dressing mix
• 1/2 cup unsalted butter, melted
• 2 cups shredded cheddar cheese
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, mix together the thawed hash browns, cream of chicken soup, sour cream, ranch dressing mix, melted butter, shredded cheddar cheese, black pepper, and garlic powder until well combined.
2. Transfer the mixture to a greased 4-quart crock pot, spreading it out evenly.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the edges are bubbly and the top is lightly golden.
4. Let the casserole sit for 5 minutes before serving to allow it to set.

The magic of this casserole lies in the creamy interior contrasted with the slightly crispy edges, all infused with that unmistakable ranch flavor. It’s a crowd-pleaser that’s as perfect for potlucks as it is for a cozy night in.

Tip: For an extra crispy top, switch the crock pot to high for the last 30 minutes of cooking.

Conclusion

We hope this roundup of 18 delicious Crock Pot hash brown casserole recipes inspires your next meal, whether it’s a cozy family dinner or a festive potluck. Each recipe is a testament to the versatility and comfort of this beloved dish. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next cooking adventure. Happy slow cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.