Loaded Crockpot Cheesy Hashbrown Casserole with Bacon: Weeknight Hero

You want a dinner win that basically cooks itself and tastes like a tailgate party? This casserole is your cheat code.

It’s creamy, crispy, cheesy, and unapologetically loaded with bacon.

Toss it in the crockpot, walk away, and brace yourself for the “What smells amazing?” texts. No fancy techniques, no culinary ego—just straight-up comfort that hits like a warm hug with crunchy edges.

What Makes This Irresistible

This recipe nails that golden triangle: convenience, flavor, and leftovers that don’t disappoint. Frozen hashbrowns keep it unfussy, while a trifecta of cheeses creates a molten, stretchy situation you’ll want on repeat.

Bacon isn’t just a garnish—it’s built in, so every scoop brings smoky, salty pops. And the crockpot turns this into set-it-and-forget-it food that still looks like you tried.

Loaded Crockpot Cheesy Hashbrown Casserole with Bacon: Weeknight Hero

Recipe by Wendy CarterCourse: Uncategorized

Servings

8

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

430

kcal

Ingredients

• 32 oz frozen shredded hashbrowns: no need to thaw

• 8 slices thick-cut bacon: cooked crisp and crumbled (reserve 1–2 tbsp bacon fat)

• 2 cups shredded sharp cheddar

• 1 cup shredded Monterey Jack: or pepper jack for heat

• 1 can (10.5 oz) condensed cream of chicken soup: cream of mushroom works too

• 1 cup sour cream

• 1/2 cup chicken broth: or milk, for extra creaminess

• 1 small yellow onion: finely diced

• 2 cloves garlic: minced

• 1 tsp kosher salt: plus more to taste

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika: optional but recommended

• 1/4 tsp cayenne: optional, for a little kick

• 2 tbsp unsalted butter: melted

• 3 green onions: thinly sliced (for garnish)

Step-by-Step Instructions

• Crisp the bacon. Cook bacon in a skillet until deeply crisp. Crumble and set aside. Reserve 1–2 tablespoons of bacon fat.
• Sauté aromatics. In the bacon fat, cook the diced onion over medium heat for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Remove from heat.
• Make the sauce. In a large bowl, whisk together the condensed soup, sour cream, chicken broth, melted butter, salt, pepper, smoked paprika, and cayenne.
• Add cheese + bacon. Stir in 1.5 cups cheddar, 0.5 cup Monterey Jack, the sautéed onion/garlic, and half the bacon crumbles.
• Fold in hashbrowns. Add the frozen hashbrowns and gently fold until evenly coated. Don’t overmix; you want some texture.
• Prep the crockpot. Grease a 5–6 quart slow cooker. Spoon the mixture in and spread evenly. Top with the remaining cheddar and Monterey Jack.
• Cook. Cover and cook on Low for 3–4 hours or High for 2–2.5 hours, until hot and bubbling around the edges. Avoid lifting the lid excessively—heat loss is real.
• Finish. Sprinkle remaining bacon on top. Cover for 5–10 minutes to warm it through and let cheese fully melt.
• Garnish and serve. Top with sliced green onions. Taste and adjust salt if needed. Serve warm and accept compliments graciously.

Storage Tips

• Fridge: Store leftovers in an airtight container for 3–4 days. Reheat covered in the oven at 350°F for 15–20 minutes or microwave in short bursts, stirring midway.
• Freezer: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat.
  

  Note: texture softens slightly but flavor stays A+.

• Crisp it up: For golden edges on day two, reheat portions in a skillet with a little butter or oil over medium heat until the bottom crisps. Worth it.

Why It’s Worth Making

• Zero-stress prep: Pantry staples, frozen potatoes, and minimal chopping. Your future self says thanks.
• Feeds a crowd: Potlucks, game day, brunch, or the “we have houseguests” panic—covered.
• Customizable: Swap cheeses, add veggies, dial up the heat.
  

  It’s a template, not a prison.

• Make-ahead friendly: Assemble the night before, refrigerate the insert, then pop into the base when ready (let it sit at room temp 20 minutes first to avoid thermal shock).

Common Mistakes to Avoid

• Overcooking: Crockpots vary. Start checking at the early end of the cook time to avoid dry edges.
• Skipping seasoning: Potatoes need salt.
  

  Taste the sauce before mixing with hashbrowns and adjust.

• Using watery add-ins: If adding veggies like bell peppers or mushrooms, sauté first to remove moisture or the casserole can turn soupy.
• Lid peeking: Every peek adds time. Trust the process unless you smell scorching or it’s near the finish.
• Cheese clumping: Pre-shredded cheese is fine, but if using block cheese, toss shreds with a little cornstarch to prevent clumps.

Different Takes

• Spicy Southwest: Use pepper jack, add a can of diced green chiles, and sprinkle with crushed tortilla chips before serving.
• Ranch & Bacon: Stir in 1–2 tablespoons dry ranch mix and finish with chives.
• Veggie Boost: Fold in sautéed bell peppers, mushrooms, and spinach. Swap half the sour cream for Greek yogurt.
• Ham & Swiss Brunch: Replace bacon with diced ham and use Swiss cheese; serve with fried eggs on top.
  

  Brunch flex.

• BBQ Pulled Chicken: Add 1.5 cups shredded BBQ chicken between layers and drizzle with a touch of sauce before serving.

FAQ

Can I use fresh potatoes instead of frozen hashbrowns?

Yes. Grate russet or Yukon gold potatoes and squeeze out excess moisture in a clean towel. You’ll need about 6–7 cups.

Texture will be a bit more rustic, but delicious.

What slow cooker size works best?

A 5–6 quart oval crockpot is ideal. If yours is smaller, reduce quantities by 25% or the center may cook unevenly.

Can I cook this in the oven instead?

Absolutely. Spread the mixture in a greased 9×13-inch dish, cover with foil, and bake at 350°F for 45 minutes.

Uncover and bake 15–20 minutes more until browned and bubbly.

How do I make it lighter?

Use turkey bacon, light sour cream or Greek yogurt, reduced-fat cheese, and cream of chicken soup made with 25% less sodium. Flavor will still slap, FYI.

Will the cheese get grainy in the crockpot?

Not if you stick to the cook times and keep heat moderate. Avoid prolonged High settings and don’t let it sit on Warm for hours.

What if my casserole is too thick or too loose?

If too thick, stir in a splash of warm broth or milk and cook 10 more minutes.

If too loose, cook uncovered for 15–20 minutes to evaporate moisture.

End Notes

This Loaded Crockpot Cheesy Hashbrown Casserole with Bacon brings bold flavor with barely any effort. It’s the side that steals the show—or the main that everyone secretly wanted.

Keep the ingredients on hand, and you’ll have a crowd-pleaser ready whenever life gets hungry.

Leftovers reheat like a dream, so make the full batch and call it meal prep. Your future self owes you one.