Cracker Barrel Potato Casserole Made Easy in the Crock Pot
Cracker Barrel potato casserole has always reminded me of family meals around the table at one of my favorite places to eat, Cracker Barrel. I loved ordering those warm, cheesy hash browns as a side, so I wanted to create my own easy crock pot version at home. This one gives you that creamy, comforting casserole feel without needing to fuss over the oven.
When I’m making this for guests or a family dinner, I usually prep it early in the day and let the slow cooker handle the rest. That frees me up to finish the main dish, straighten up the kitchen a bit, or just sit down for a minute before everyone comes in hungry. It’s simple comfort food, but honestly, those are usually the dishes people remember most.
These were so good. They were as good as if I had made them in my oven. I will always use this recipe.
—Brenda
Main Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Helpful Ingredient Tips
- Frozen hash browns: Thaw them first and pat away extra moisture with paper towels. It only takes a minute, but it helps keep the casserole nice and creamy instead of watery. If you like keeping frozen hash browns on hand, this creamy potato soup with hash browns has that same cozy feel with barely any prep work.
- Butter: Real butter gives the best flavor here. I would not swap in margarine for this recipe.
- Cream of chicken soup: Use it straight from the can without adding milk or water.
- Sharp cheddar cheese: Sharp cheddar gives the casserole more flavor without needing extra seasoning. I usually shred my own because it melts a little smoother, but bagged shredded cheese works just fine on busy days.
- Onion: I like using a sweet onion because the flavor stays mild and blends right into the casserole. If your family likes a little more onion flavor, a yellow onion works too.
How To Make Cracker Barrel Potato Casserole
This recipe is simple to put together and works well when you need a dependable side dish that doesn’t take much hands-on time.
Step 1: Thaw the frozen hash browns overnight in the refrigerator or use the defrost setting on your microwave. Once thawed, pat them dry with paper towels to remove extra moisture.
Step 2: Melt the butter in a small bowl.
Step 3: Then grab a large mixing bowl and stir together the melted butter, hash browns, cream of chicken soup, sour cream, diced onion, and 1 ½ cups of the shredded cheddar cheese. Reserve the remaining 1 cup of cheese for the topping later on.
Step 4: Spoon the potato mixture into your crock pot and spread it out evenly. Cook on low for 4 hours or high for 3 hours. During the last 30 minutes of cooking, sprinkle the reserved cheese over the top, put the lid back on, and finish cooking until the cheese is melted and the casserole is hot throughout.
Tip: If you’re anything like me, you probably don’t want to spend the evening scrubbing melted cheese out of the crock pot. I like using crock pot liner bags with this recipe because cleanup is so much easier, especially when I’m feeding a group or trying to get the kitchen cleaned up before bed.
Variations
- You can swap the cream of chicken soup for cream of mushroom, cream of celery, cream of cheddar, or cream of bacon soup. The flavor changes a bit, but the casserole still stays creamy and comforting.
- If you want to make it heartier, stir in diced ham, cooked sausage, bacon, or juicy shredded chicken. I especially like ham for brunch gatherings or a holiday breakfast.
- Sharp cheddar gives the most classic flavor, but Colby Jack, Monterey Jack, or Pepper Jack are all good options too. Pepper jack adds a little kick without making it overly spicy.
- If you want to add vegetables, chopped bell peppers, jalapeños, broccoli, or green beans can work well. Just don’t overload the slow cooker, or the potatoes can become too soft.
- Fresh herbs like chives or parsley work well sprinkled on top before serving, if you want a little fresh flavor and to make the casserole look pretty on the table.
- You can use freshly grated potatoes instead of frozen hash browns if that’s what you have on hand. The texture will be a little softer and less like the Cracker Barrel version, but it still tastes really good.
Make Ahead Tips
- You can fully mix the casserole up to 3 days ahead and keep it covered in the refrigerator before cooking.
- If you’re serving this for brunch or a holiday meal, I like to prep everything the night before so the morning feels calmer.
- You can also freeze the unbaked casserole in a freezer-safe container. I do this pretty often when I’m trying to get ahead before a busy week. Thaw it overnight in the refrigerator before cooking.
Commonly Asked Question
What should I serve with this casserole?
We eat this with just about everything around here. It goes really well with boneless pan-fried pork chops, baked ham with marmalade glaze, chicken, brunch foods, or holiday meals. I also like serving it at potlucks and church gatherings because it stays warm nicely in the crockpot.
Cracker Barrel Potato Casserole
Ingredients
- 32 ounce frozen hashbrowns , thawed
- 1/2 cup butter, do not use a butter substitue
- 10.5 ounce cream of chicken soup, one can
- 16 ounces sour cream
- 1/2 cup onions, diced
- 2.5 cups sharp cheddar cheese, shredded- Be sure to reserve 1 cup for topping after cooking.
Instructions
- To begin, it is best to thaw the frozen hashbrowns in your refrigerator overnight or on the defrost setting in your microwave.32 ounce frozen hashbrowns
- After they are thawed, pat them dry of any excess water with paper towels.
- Melt the butter in a small bowl.1/2 cup butter
- Pour the butter in a large mixing bowl. Add remaining ingredients except for 1 cup of cheddar cheese. This will be used for the topping after the casserole has been mostly cooked.10.5 ounce cream of chicken soup, 16 ounces sour cream, 1/2 cup onions, 2.5 cups sharp cheddar cheese, 1/2 cup butter
- Spoon the mixture into a crock pot.
- Cook on low for 4 hours or high for 3 hours. During the last 30 minutes of cooking time, open the lid and sprinkle the cup of shredded cheese that was set aside. Place lid on the crockpot and finish cooking.
Gina’s Notes and Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze leftovers, place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat in the oven, place the casserole in a 350-degree oven for about 20 minutes or until heated through.
- You can also microwave individual portions on 50% power for about 3 minutes. If you want the cheese on top a little crispier afterward, place it under the broiler for a minute or two.
Tried this recipe?
Please consider Leaving a Review!Kitchen Essentials I Use In This Recipe
Buy Now → Hospitality with Cracker Barrel Potato Casserole
Since the crock pot does most of the work, this cheesy hash brown casserole makes it easy to invite people for a cozy “Gather Around the Table” dinner night without spending all day in the kitchen. The goal is less about impressing people and more about making everyone feel welcome and cared for. You can serve this casserole with pretty much anything, even just simple burgers if you’re feeding a crowd, along with something simple like a fresh cabbage and carrot slaw. It also works well for brunch with fruit, eggs, or biscuits.
I think some of the best hospitality happens when we stop worrying about perfection and simply make room for people in everyday life. Luke 14:13-14 says, “But when you give a banquet, invite the poor, the crippled, the lame, the blind, and you will be blessed,” and that verse always reminds me that hospitality is really about generosity, kindness, and making others feel seen and welcomed.
Can this casserole be baked in the oven? Want to try this recipe. Sounds really yummy.
Melanie, If you’d rather skip the slow cooker and bake this Cracker Barrel-inspired casserole in the oven, it’s super simple! Just preheat your oven to 350°F and lightly grease a 9×13-inch casserole dish. In a large bowl, mix all the ingredients as directed, then spread the mixture evenly into the dish. Pop it in the oven uncovered and bake for 45 to 55 minutes, until the top is lightly golden and the center is hot and bubbly.
What type of hash browns do you use?
Janet, I use Ore-Ida shredded hash browns for this recipe. However, If the store brand is on sale I will buy those instead.
These were so good. They were as good as if I had made them in my oven. I will always use this recipe.
Thanks for sharing Brenda. I’m adding you to the star review at the top of the post.