Slow Cooker Cracker Barrel Loaded Hashbrown Casserole
Slow cooker Cracker Barrel loaded hashbrown casserole is as creamy, cheesy, and flavorful as the original, and it's right from your kitchen!
Servings 8 Servings
Calories 517kcal
Equipment
- 6 quart slow cooker
- Non-stick cooking spray
- Measuring cups
- Cutting board
- Knife
- Large mixing spoon
Ingredients
- 30 ounces frozen shredded hashbrowns
- 16 ounces sour cream
- 10.5 ounces cream of chicken soup
- ½ cup butter melted
- 1 small onion chopped
- 2 cups shredded Colby Jack cheese divided
- 4 scallions chopped, divided
- 12 slices bacon cooked and chopped, divided
- Salt to taste
- Black pepper to taste
Instructions
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- Add the frozen shredded hashbrowns, sour cream, cream of chicken soup, melted butter, chopped onion, 1 cup of the shredded Colby Jack cheese, half of the chopped scallions, and half of the chopped bacon to the slow cooker.
- Season with salt and black pepper to taste, then stir until all of the ingredients are evenly combined.
- Sprinkle the remaining 1 cup of shredded Colby Jack cheese over the top.
- Finish by topping with the remaining chopped bacon and chopped scallions.
- Cover with the lid and cook on Low for 4 hours, or until the casserole is hot and the cheese is melted.
- Serve warm and enjoy!
Nutrition
Serving: 1Serving | Calories: 517kcal | Carbohydrates: 28g | Protein: 17g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 556mg | Fiber: 2g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 11mg | Calcium: 326mg | Iron: 2mg