Toss frozen shredded hash browns in the slow cooker and 4 other ingredients to get a meal so incredible your family will be begging for more.

These 5-ingredient slow cooker Flag Day potatoes are exactly the kind of recipe I lean on when life is busy but I still want something cozy and homemade. You literally toss frozen shredded hash browns into the slow cooker, add four simple ingredients, and let the crockpot do its thing. The result is a creamy, cheesy, stick-to-your-ribs potato casserole that tastes like a holiday side dish but is easy enough for any weeknight. It has that Midwestern potluck energy—comforting, familiar, and guaranteed to disappear fast.

Serve these potatoes straight from the slow cooker with grilled or baked chicken, burgers, brats, or ham—basically anything you’d make for a casual summer cookout or a cozy winter dinner. They’re also great alongside a big green salad or simple steamed veggies to balance out the richness. For brunch, pair them with scrambled eggs, bacon, and fresh fruit. If you have leftovers, spoon them into a bowl and top with a fried egg and hot sauce for an easy next-day breakfast.

Servings: 8

1 (32-ounce) bag frozen shredded hash browns, unthawed

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.

Pour the frozen shredded hash browns straight into the bottom of the slow cooker. Spread them out into an even layer so they cover the base completely—this is your classic Flag Day potatoes foundation and should look just like a bed of frozen shreds in the crock.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, kosher salt, and black pepper (if using) until smooth and well combined.

Pour the soup and cheese mixture evenly over the frozen hash browns. Use a spatula or large spoon to gently fold and toss the potatoes so everything is well coated, being sure to bring the potatoes up from the bottom so there are no dry spots.

Smooth the top into an even layer, then sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are tender, hot all the way through, and the edges are bubbling.

Once cooked, taste and adjust seasoning with a little more salt and pepper if needed. Give everything a gentle stir if you want it creamier throughout, or leave the cheesy top intact for a more casserole-style feel.

Switch the slow cooker to WARM for up to 1 hour if you’re serving later. Serve the potatoes right from the crock for easy family dinners, cookouts, or holiday-style gatherings.

For a little extra flavor without adding more ingredients, you can use cream of mushroom or cream of celery soup instead of cream of chicken, or swap in a smoked cheddar or pepper jack cheese for a different twist. If you want some color and crunch, stir in a cup of frozen mixed veggies or peas with the hash browns (this technically adds an ingredient, but it’s a nice way to stretch the dish). For a heartier meal, fold in cooked, crumbled bacon or diced ham before cooking, then serve with a green salad to round things out. To prep ahead, you can mix the soup, sour cream, cheese, salt, and pepper the night before and store it in the fridge; in the morning, just dump the frozen hash browns into the slow cooker, pour the mixture on top, toss, and start cooking. Food safety tips: Always keep the hash browns frozen until you’re ready to cook so they stay at a safe temperature. Make sure the potatoes reach a steamy, bubbling hot stage in the center before serving (165°F if you’re checking with a thermometer). Don’t leave the finished dish sitting at room temperature for more than 2 hours; cool leftovers quickly, store them in an airtight container in the refrigerator, and use within 3 to 4 days. Reheat leftovers until piping hot all the way through before eating.