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This crockpot Cracker Barrel Hashbrown casserole are always a favorite! With basic ingredients like frozen hash browns, butter, cream of chicken soup, sour cream, onion, and cheese you will have a cheesy breakfast dish that everyone will be raving about! 

Crockpot Cracker Barrel Hashbrown Casserole

Cracker Barrel Hashbrown casserole is a favorite of mine every time I go! It is filling, cheesy, and just plain delicious! If you are a fan, then you are going to want to grab this crockpot Cracker Barrel Hashbrown casserole recipe! It is so easy to make, uses a handful of ingredients, and is ready to enjoy in about 4 hours. It is perfect to enjoy for breakfast, brunch, and even makes a great side dish that everyone always loves! 

Pair these with scrambled eggs, toast, or our Instant Pot Copycat Bacon Gruyere Egg bites. 

What is in Cracker Barrel Hashbrown Casserole

1 (32 ounces) bag frozen hash browns, thawed

1 stick butter, 🧈 melted

1 (10.5 ounces) can cream of chicken soup

1 (16 ounces) container of sour cream

1 onion, finely chopped

3 cups shredded sharp cheddar cheese, divided

Salt and black pepper, to taste

How To Make Crockpot Cracker Barrel Hashbrown Casserole

• Prepare the liner of a slow cooker with nonstick cooking spray.
• In a large bowl, stir together all of the ingredients EXCEPT 1 cup of the shredded cheddar cheese.

• Transfer the mixture to the prepared slow cooker. Top with the remaining cheese.

• Cover the slow cooker and heat on low for 4 hours or until the cheese on top has melted and the casserole is heated through.

Notes: You can mix all of the ingredients together directly in the slow cooker. If you do not like sharp cheddar cheese, experiment using any cheese blend. I used 1 teaspoon salt and ½ teaspoon black pepper

Tips Tricks and FAQs

• If your family is not a fan of onions, you can easily omit them. 
• Unsalted butter works best with this recipe. If you use salted butter, be sure to adjust the amount of additional salt you add to this recipe. 
• While you can thaw the hash browns, you don’t have to if you are short on time. They will thaw within 4 hours of cooking. 
• If you want to add protein, add a cup of chopped ham or crumbled cooked bacon to this dish. 

Fridge

Place them in an airtight container and place them in the fridge for up to 4 days. 

Reheating

To reheat your Cracker Barrel Hashbrown casserole, place your desired amount in a microwave-safe container and then heat until it reaches your desired temperature. It is best to cook in intervals and stir it so it warms evenly. 

• Slow Cooker Copycat Cracker Barrel Apples
• Sausage Egg Hash Brown Casserole
• Instant Pot Crack Chicken Noodle Soup
• Pumpkin Chili

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Crockpot Cracker Barrel Hashbrown Casserole

Prep Time: 10 minutes

Total Time: 10 minutes

These crockpot Cracker Barrel Hashbrown casseroles are always a favorite! With basic ingredients like frozen hash browns, butter, cream of chicken soup, sour cream, onion, and cheese you will have a cheesy breakfast dish that everyone will be raving about!

Print

Ingredients

• 1 (32 ounce) bag frozen hash browns, thawed
• 1 stick butter, melted
• 1 (10.5 ounce) can cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 onion, finely chopped
• 3 cups shredded sharp cheddar cheese, divided
• Salt and black pepper, to taste

Instructions

1. Prepare the liner of a slow cooker with nonstick cooking spray.
2. In a large bowl, stir together all of the ingredients EXCEPT 1 cup of the shredded cheddar cheese.
3. Transfer the mixture to the prepared slow cooker. Top with the remaining cheese.
4. Cover the slow cooker and heat on low for 4 hours or until the cheese on top has melted and the casserole is heated through.

Notes

Adapted from: Allrecipes

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 481Total Fat: 42gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 117mgSodium: 823mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 21g

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