This 5-ingredient slow cooker summer block party bacon loaded potato bake is exactly what I brought to our neighborhood cookout when three different neighbors asked if I’d cater their next party. It’s basically everything you love about a loaded baked potato—cheesy, smoky, creamy, and a little bit indulgent—turned into a hands-off casserole that hangs out in the slow cooker while you handle the rest of your life. Using frozen Southern-style hash browns keeps it super easy, and the slow cooker means no heating up the whole house in the middle of summer.
Serve this loaded potato bake straight from the slow cooker on the “warm” setting so everyone can scoop as they go. It pairs really well with grilled burgers, brats, BBQ chicken, or pulled pork. I like to put out a small topping bar with extra sour cream, sliced green onions, and hot sauce so people can dress up their scoop. A crisp green salad, coleslaw, or grilled veggies help balance the richness, and a pitcher of iced tea or lemonade keeps the whole spread feeling like an easygoing summer cookout.
Slow Cooker Bacon Loaded Potato BakeServings: 8-10
Ingredients
1 (32 oz) bag frozen Southern-style diced hash browns, unthawed
8 oz thick-cut bacon, cooked crisp and crumbled (reserve 2 tablespoons for topping)
3 cups shredded sharp cheddar cheese, divided
1 1/2 cups sour cream
1 (10.5 oz) can condensed cream of chicken soup
Directions
Cook the bacon in a skillet over medium heat until crisp, 8–10 minutes. Transfer to a paper towel–lined plate to drain, then crumble or chop. Reserve about 2 tablespoons of the crumbled bacon for topping later. If you’re short on time, you can cook the bacon the night before and keep it chilled in an airtight container.
Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin layer of butter so the potatoes don’t stick. This also helps get those nice golden edges on the casserole.
In a large mixing bowl, stir together the sour cream and condensed cream of chicken soup until completely smooth. This mixture is your creamy sauce base and will coat the potatoes so they cook up tender instead of dry.
Add the frozen Southern-style hash browns, most of the crumbled bacon (remember you reserved some for topping), and 2 1/2 cups of the shredded cheddar cheese to the bowl. Toss everything together until the potatoes are well coated and the bacon and cheese are evenly distributed. The hash browns can go in frozen; no need to thaw.
Transfer the potato mixture to the prepared slow cooker, spreading it into an even layer so it cooks uniformly. Gently press down with the back of a spoon to level the top, but don’t pack it too tightly.
Cover and cook on HIGH for 3–4 hours or on LOW for 5–6 hours, until the potatoes are tender and the edges are bubbling. Try not to open the lid during the first couple of hours so the slow cooker can maintain its heat and cook evenly.
Once the potatoes are tender, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, followed by the reserved crumbled bacon. Cover and cook on HIGH for another 10–15 minutes, just until the cheese on top is fully melted and gooey.
For a slightly golden, crispier top like a classic loaded potato casserole, you can carefully remove the slow cooker insert (if it’s oven-safe—check your manufacturer’s instructions) and place it under the broiler for 3–5 minutes. Watch closely so it doesn’t burn. This step is optional but gives you that picture-perfect cheese pull and lightly browned top.
Switch the slow cooker to the WARM setting for serving. Give the casserole a gentle stir around the edges to loosen any crispy bits, then scoop with a large spoon. If you want to dress it up for a party, you can garnish the top with a little extra crumbled bacon or a sprinkle of chopped green onion (not counted in the 5 ingredients). Keep the lid partially on between servings so it stays hot and melty for your block party.
Variations & Tips
You can tweak this recipe to fit your crowd and what you have on hand. For extra flavor, swap the cream of chicken soup for cream of mushroom or cream of cheddar. If you need it vegetarian, skip the bacon and use cream of mushroom soup; you can add a teaspoon of smoked paprika to mimic some of that smoky flavor. For a little heat, stir in a small can of diced green chiles or a pinch of cayenne with the sauce. If you like things extra cheesy, bump the cheddar up to 4 cups total. You can also use turkey bacon instead of regular bacon if that’s what your family prefers—just cook it until crisp so it adds texture. Food safety tips: Always cook the bacon fully before adding it to the slow cooker; don’t put raw bacon in with the potatoes, as it won’t render properly and can cook unevenly. Keep the hash browns frozen until you’re ready to mix so they stay at a safe temperature. Once the casserole is done, don’t leave it at room temperature for more than 2 hours; keep it on the WARM setting during the party and refrigerate leftovers within that time frame. Reheat leftovers to at least 165°F before serving. If you use the broiler step, make sure your slow cooker insert is labeled oven-safe, and handle it carefully with oven mitts since it will be very hot.
