Set it before the graduation party started. Came back to people scraping the slow cooker clean.

This 5-ingredient slow cooker crispy cheddar hash brown bake is exactly what I make for big family gatherings like graduation parties when I don’t have time to babysit the oven. You literally set it before guests arrive, walk away, and come back to an almost-scraped-clean slow cooker. Using frozen cubed hash browns keeps it easy and budget-friendly, and the slow cooker does all the work while you’re taking photos, hugging relatives, and trying not to cry during speeches. The magic is a cheesy, golden, crispy top with tender, creamy potatoes underneath—classic Midwest comfort food, but with weeknight-level effort.

Serve this hash brown bake right in the slow cooker on the warm setting with a big spoon so people can help themselves. It’s perfect next to pulled pork or shredded BBQ chicken sandwiches, grilled brats or burgers, and a simple green salad. I like to set out toppings like sliced green onions, sour cream, and hot sauce so everyone can dress up their scoop. It also works as a hearty brunch side with scrambled eggs and fruit, and any leftovers (if you’re lucky enough to have some) reheat well in a skillet to crisp back up for breakfast the next day.

Servings: 10-12

2 pounds frozen cubed hash brown potatoes (about 1 standard bag, unthawed)

Spray the inside of a 5- to 6-quart slow cooker generously with nonstick cooking spray to help prevent sticking and make cleanup easier.

In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, and salt until smooth and fully combined.

Add the frozen cubed hash brown potatoes to the bowl (no need to thaw) and 2 cups of the shredded cheddar cheese. Gently fold everything together until the potatoes are evenly coated and the cheese is distributed throughout.

Transfer the potato mixture to the prepared slow cooker and spread it into an even layer, pressing down lightly but not packing it too tightly so steam can escape.

Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top of the potatoes to create a cheesy layer that will form the crispy golden crust.

Cover the slow cooker with the lid and cook on HIGH for 3 to 3 1/2 hours, or on LOW for 6 to 7 hours, until the potatoes are tender and the edges are bubbling. Avoid lifting the lid during the first couple of hours so the slow cooker can build heat.

For extra crispiness on top and around the edges, once the potatoes are tender, slightly vent the lid by propping it open with a wooden spoon for the last 20 to 30 minutes of cooking on HIGH. This lets some steam escape and helps the cheese crust dry out and brown a bit more.

Turn the slow cooker to WARM just before the graduation party starts. Let guests scoop straight from the pot. As people serve themselves, the top will stay melty and the edges will continue to crisp slightly. Stir gently from the edges now and then if you want more of those browned, cheesy bits mixed in.

Taste a small spoonful and add a pinch more salt if needed before serving. Keep the slow cooker on WARM for up to 2 hours for people to go back for seconds (and thirds) until the crock is scraped clean.

Swap the soup: You can use cream of mushroom or cream of celery soup instead of cream of chicken to make this vegetarian-friendly (just double-check the label for any hidden meat ingredients). For a slightly tangier flavor, substitute plain Greek yogurt for half of the sour cream. Add-ins: Stir in 1/2 cup finely diced onion or green onion with the potatoes for a little bite, or 1/2 cup cooked, crumbled bacon or diced ham to make it more of a full meal. Spice it up by adding 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika to the sauce mixture. Cheese options: Use a blend of cheddar and Monterey Jack or pepper jack for a creamier, slightly spicy version. Just avoid pre-shredded cheese that’s too heavily coated in anti-caking agents, as it may melt less smoothly. Crispier top tricks: If your slow cooker insert is oven-safe, you can pop it under the broiler for 3 to 5 minutes at the end to deeply brown the top—just remove the ceramic insert from the heating base first and handle carefully. Otherwise, venting the lid and letting it cook on HIGH at the end helps a lot. Make-ahead tip: You can assemble the potato mixture (through mixing in the cheese) the night before, cover the bowl tightly, and refrigerate. In the morning, dump it into the greased slow cooker, top with the reserved cheese, and start cooking; just add about 30 extra minutes to the total time since it will be starting cold. Food safety tips: Keep the potatoes frozen until you mix them with the sauce; don’t let them sit out at room temperature for long to avoid partial thawing and refreezing. If assembling ahead, refrigerate promptly and cook within 24 hours. Once cooked, do not leave the hash brown bake at room temperature for more than 2 hours—keep it on the WARM setting or refrigerate leftovers in shallow containers within that time frame. Reheat leftovers to at least 165°F, preferably in a skillet or oven to bring back some crispiness.