These 4-ingredient slow cooker Flag Day potatoes are the definition of set-it-and-forget-it comfort food. You literally toss frozen hash brown patties into the slow cooker with just three more everyday ingredients, and a few hours later you’ve got a cozy, cheesy potato dish that tastes like something your grandma made from scratch.
I started making this on busy summer holidays when I wanted something hearty that didn’t heat up the whole kitchen, and it quickly turned into a year-round family favorite.
Serve these slow cooker potatoes straight from the crock on busy weeknights or for casual holiday gatherings. They’re perfect alongside grilled burgers, hot dogs, or brats, and they also pair really well with baked chicken, ham, or a simple green salad if you’re trying to keep things lighter.
Add a side of steamed veggies or coleslaw to balance the richness, and offer hot sauce, extra shredded cheese, or sliced green onions on the table so everyone can dress up their own bowl.
4-Ingredient Slow Cooker Flag Day Potatoes
Servings: 6
Ingredients
8 frozen hash brown patties (about 24 oz total)
1 (10.5 oz) can condensed cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
Directions
Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Lay the frozen hash brown patties in the bottom of the slow cooker in an even layer. It’s okay if they overlap a little; the key is that they’re mostly in a single, flat layer at the bottom.
In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth.
Stir 1 1/2 cups of the shredded cheddar cheese into the soup and sour cream mixture until evenly combined.
Pour the cheesy mixture evenly over the frozen hash brown patties in the slow cooker, spreading it gently with a spatula so most of the patties are covered.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are hot all the way through and the edges are bubbly. The patties will soften and turn into a creamy, casserole-style potato dish.
During the last 15 to 20 minutes of cook time, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, then cover again just until the cheese is melted.
Once cooked, turn the slow cooker to WARM. Gently scoop and serve the potatoes straight from the crock. For cleaner scoops, let the dish sit uncovered for about 10 minutes to set slightly before serving.
Variations & Tips
For a little extra flavor, you can stir in 1/2 teaspoon each of garlic powder and onion powder with the soup and sour cream.
Swap the cream of chicken soup with cream of mushroom or cream of celery if you prefer a vegetarian-friendly base (just pair it with a meatless main). You can also use a mix of cheddar and Monterey Jack or pepper jack for a cheesier or slightly spicy twist.
If your family loves meat, fold in 1 to 1 1/2 cups of cooked, crumbled bacon, diced ham, or browned breakfast sausage before pouring the mixture over the hash brown patties. For a crispier top, transfer the finished potatoes to a baking dish, sprinkle with extra cheese, and broil for a few minutes until golden and bubbly.
Food safety tips: Always start with fully frozen hash brown patties straight from the freezer—do not thaw them on the counter. Keep the slow cooker covered while cooking, and make sure the dish reaches a safe serving temperature (steaming hot in the center) before eating.
Refrigerate leftovers within 2 hours in a shallow container, and reheat only once until hot all the way through. Avoid leaving the slow cooker on WARM for more than 3 to 4 hours after cooking to keep the dairy ingredients safe and at a good texture.
