This 5-ingredient slow cooker loaded potato casserole is my secret weapon for brunches and potlucks—especially Mother’s Day. It tastes like a fully loaded baked potato, but you dump everything in the slow cooker and let it do the work while you get ready or wrangle kids.
Slow cooker loaded potato casserole in a kitchen setting
Slow cooker loaded potato casserole in a kitchen setting
I actually brought this to a Mother’s Day brunch, and my aunt pulled me aside to ask which caterer I used. I just smiled and changed the subject, because the truth is it starts with a bag of frozen hash browns and a few fridge staples. It’s cozy, cheesy, and feels a little fancy without asking much from you on a busy morning.
Serve this loaded potato casserole straight from the slow cooker or transfer it to a cast iron dish for that just-catered look. It pairs perfectly with scrambled eggs or an egg bake, fresh fruit salad, and something green like a simple side salad or roasted asparagus to balance the richness. For brunch, add coffee, mimosas, or iced tea. For a casual dinner, serve it alongside grilled chicken or sausages and a crisp coleslaw. A bowl of this plus a simple green salad also makes an easy, comforting weeknight meal.
5-Ingredient Slow Cooker Loaded Potato Casserole
Servings: 8-10
Ingredients
1 (30–32 oz) bag frozen shredded hash brown potatoes, thawed
3 cups shredded cheddar cheese, divided
8 slices bacon, cooked crisp and crumbled, divided
2 cups sour cream
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper (optional, but recommended)
Nonstick cooking spray (for the slow cooker insert)
2 tablespoons sliced green onions or chives, for garnish (optional but highly recommended)
Directions
Lightly thaw the frozen hash browns: For best texture, place the bag of hash browns in the fridge overnight, or leave it on the counter for about 30–45 minutes until the potatoes are no longer rock solid but still very cold and separate easily. This helps them cook evenly and prevents excess water in the casserole.
Bag of thawing hash browns and ingredients on a counter
Bag of thawing hash browns and ingredients on a counter
Prep the slow cooker and bacon: Spray the inside of a 5–6 quart slow cooker with nonstick cooking spray. Cook the bacon until crisp (stovetop or oven), then drain on paper towels and crumble. Set aside, keeping about half of the bacon separate for topping at the end.
Mix the base: In a large mixing bowl, combine the thawed hash browns, 2 cups of the shredded cheddar cheese, about half of the crumbled bacon, sour cream, salt, and black pepper (if using). Stir until everything is evenly coated and the mixture looks creamy and well combined.
Creamy potato casserole mixture in a mixing bowl
Creamy potato casserole mixture in a mixing bowl
Load the slow cooker: Spoon the potato mixture into the prepared slow cooker and spread it into an even layer. Press down gently with the back of a spoon so there are no big air pockets, but don’t pack it too tightly.
Slow cook until tender and melty: Cover with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the potatoes are tender and the edges are bubbling. Avoid opening the lid too often, as that releases heat and can lengthen the cooking time.
