Ingredients:

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 (10.5 oz) can cream of chicken soup, undiluted
  • 2 cups full-fat sour cream
  • 1/2 medium small yellow onion, finely diced or grated
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 30 oz bag frozen shredded hashbrowns (do not thaw completely)
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 1 cup monterey jack cheese, shredded
  • 2 tablespoons salted butter, melted (optional topping)
  • 1 cup crushed cornflakes or Panko breadcrumbs (optional topping)

Instructions:

  1. Prep the Slow Cooker: Grease the inner pot thoroughly with non-stick spray or, ideally, fit it with a slow cooker liner. This prevents the edges from sticking and scorching.
  2. Melt the Butter: Melt the 1/2 cup of unsalted butter and set aside to cool slightly.
  3. Create the Sauce: In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, diced onion, garlic powder, salt, and pepper until completely smooth.
  4. Add Cheese and Potatoes: Gently fold 1 1/2 cups of the Sharp Cheddar and all the Monterey Jack cheese into the sauce mixture.
  5. Incorporate Hashbrowns: Add the slightly frozen hashbrowns (do not let them sit out long). Use a spatula to fold the potatoes into the sauce until they are evenly coated. Be thorough but gentle.
  6. Load the Pot: Spoon the entire hashbrown mixture into the prepared slow cooker, levelling the top slightly.
  7. Cook and Monitor: Place the lid securely on the slow cooker. Cook on HIGH for 3–4 hours or LOW for 6–8 hours. Do not lift the lid during the initial cooking phase.
  8. Apply Final Cheese (Optional): If you prefer a simple top, sprinkle the remaining 1/2 cup of Cheddar cheese over the top 30 minutes before the end of cooking time. Replace the lid.
  9. Add Crunch Topping (Alternative): If using the cornflake topping, combine the crushed cornflakes/panko with 2 tablespoons of melted salted butter. Sprinkle this mixture evenly over the casserole during the last 30 minutes of cooking.
  10. Rest and Serve: Once cooked, switch the slow cooker to the 'Keep Warm' setting and let the casserole rest for 15–20 minutes. This allows the internal liquids to redistribute and helps the casserole hold its shape when serving.