This is the kind of slow cooker recipe that makes people think you’ve been fussing in the kitchen all day, when in reality you tossed in five ingredients and walked away. Using frozen triangle hash browns gives you that diner-style potato base, while a simple mix of cheese, cream, and a little seasoning melts into a creamy center under a crisp, golden top. It’s very Midwestern potluck in spirit—humble ingredients, big comfort, and perfect for a casual summer kickoff when you’d rather be outside than hovering over the stove.
Serve these cheesy hash browns straight from the slow cooker on a trivet, letting guests scoop into the creamy center and scrape up the crispy edges. They pair well with grilled sausages, burgers, or brats, plus a simple green salad or sliced tomatoes and cucumbers for freshness. For brunch, add scrambled or fried eggs, fresh fruit, and a side of bacon or ham. A light, crisp beer, iced tea with lemon, or a dry rosé balances the richness nicely.
5-Ingredient Slow Cooker Crispy Top Cheesy Hash BrownsServings: 6–8
Ingredients
1 (28–32 oz) bag frozen triangle hash browns (do not thaw)
2 cups shredded sharp cheddar cheese, divided
1 1/2 cups sour cream
1 (10.5 oz) can condensed cream of chicken soup
1 teaspoon kosher salt (or to taste)
Directions
Lightly grease the insert of a 5- to 6-quart slow cooker with cooking spray or a thin film of neutral oil to help prevent sticking and encourage crisp edges.
In a large mixing bowl, combine 1 1/2 cups of the shredded cheddar cheese, sour cream, condensed cream of chicken soup, and kosher salt. Stir until the mixture is smooth and evenly blended; it will be thick and creamy.
Add the frozen triangle hash browns directly to the bowl (no need to thaw). Gently fold them into the cheese mixture, coating all sides of the potatoes while trying to keep the triangles mostly intact for good texture.
Transfer the coated hash browns to the prepared slow cooker, arranging them in an even layer. Press down lightly with a spatula to eliminate large air pockets but avoid packing them too tightly, which can keep the center from cooking evenly.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. This cheese will help create that golden, crispy layer everyone fights over.
Cover the slow cooker with the lid and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are tender and the edges are deeply golden and crisp. Avoid lifting the lid during the first 2 hours so the casserole heats through properly.
For an extra-crispy top, once the potatoes are fully cooked, remove the slow cooker insert (if it’s oven-safe) and place it under a preheated broiler for 3 to 5 minutes, watching closely, until the cheese is deeply golden and bubbly. Skip this step if your insert is not broiler-safe.
Let the hash browns rest, uncovered, for 10 to 15 minutes on a heatproof surface. This helps the creamy center set slightly so it scoops cleanly while keeping the edges crisp.
Serve directly from the slow cooker insert set on a rustic board or trivet. Use a large spoon or flat spatula to scoop, making sure to get both the crispy edges and the creamy center in each serving.
Variations & Tips
To keep this in the 5-ingredient spirit but still allow some flexibility, you can swap the condensed cream of chicken soup for cream of mushroom or cream of celery if you prefer a vegetarian-friendly base (verify the label, as some brands still use meat-based stock). You can also use a blend of cheeses—try half sharp cheddar and half Monterey Jack or pepper jack for a little kick—just keep the total to about 2 cups. For a smokier flavor, add up to 1/2 teaspoon smoked paprika or a few dashes of hot sauce to the cheese mixture (this technically adds ingredients, but they’re optional flavor boosters). If you like extra crunch, uncover the slow cooker for the last 30 minutes of cooking on HIGH, which helps dry out the top slightly before broiling. Food safety tips: Always start with fully frozen hash browns straight from the freezer into the mixing bowl; do not let them sit at room temperature for long, as partially thawed potatoes can become mushy and can also sit in the temperature “danger zone” too long. Keep the slow cooker covered during most of the cooking time so the internal temperature rises quickly and stays above 140°F. Leftovers should be cooled within 2 hours, stored in a shallow container in the refrigerator, and eaten within 3 to 4 days. Reheat thoroughly until steaming hot before serving; for best texture, reheat portions in a skillet or oven rather than the microwave to revive some of the crispiness.
