CROCKPOT HASHBROWN CASSEROLE

Generously coat the inside of a 6-quart (or larger) slow cooker with nonstick cooking spray or line it with a crockpot liner. Because cheese and starches love to stick as they caramelize, this step makes cleanup incredibly effortless.

In a large mixing bowl, combine the melted butter, sour cream, condensed cream of chicken soup, finely diced onion, garlic powder, salt, and black pepper. Whisk vigorously until the base is smooth and entirely uniform. Fold in 1.5 cups of the shredded cheddar cheese, reserving the remaining half-cup for the very end.

Add the slightly thawed hashbrowns into the bowl with your creamy cheese mixture. Using a heavy spatula, toss and fold gently until every single potato strand is thoroughly coated. Transfer the mixture into your prepared slow cooker, smoothing the top into an even layer.

Cover the crockpot with the lid. Cook on Low for 5 to 6 hours or on High for 3 hours. You will know it’s ready when the edges are deep golden brown and the center is bubbling thoroughly.

About 15 minutes before serving, lift the lid and sprinkle the reserved half-cup of sharp cheddar cheese evenly across the top. Pop the lid back on and let it cook for another 10 to 15 minutes until that fresh layer of cheese is completely melted and gooey. Turn the slow cooker to “Warm” and let it rest for 10 minutes to thicken slightly before scooping it out.