Ah, classic Crock-Pot Funeral Potatoes—cheesy, creamy, and perfect for a cozy gathering. Here’s a slow-cooker version that’s simple and foolproof:
Ingredients
- 1 (30 oz) bag frozen hash brown potatoes (shredded or diced)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 small onion, finely chopped (optional)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Topping:
- 1 1/2 cups crushed cornflakes or potato chips
- 2 tbsp melted butter
Instructions
- Mix the filling:
In a large bowl, combine hash browns, soup, sour cream, melted butter, onion, cheese, salt, and pepper. Mix until well combined. - Prepare the slow cooker:
Spray the Crock-Pot with non-stick cooking spray. Spread the potato mixture evenly in the slow cooker. - Cook:
Cover and cook on low for 3–4 hours or high for 2–3 hours, until potatoes are tender and the mixture is hot and bubbly. - Add the topping:
Mix crushed cornflakes with melted butter. Sprinkle evenly over the potatoes about 20–30 minutes before serving, then cover and let it crisp slightly. - Serve:
Spoon out warm, cheesy potatoes—perfect alongside ham, chicken, or a salad.
If you want, I can also give a super cheesy, ultra-crispy version that mimics the baked casserole texture but still uses the Crock-Pot. Do you want me to do that?
