Crock-Pot Funeral Potatoes are a beloved comfort dish that delivers creamy, cheesy, and savory flavors with minimal effort. This slow-cooked side is always a crowd favorite at gatherings and potlucks.
Beneath the golden layer of melted cheddar lies a rich blend of hash browns, sour cream, and soup that transforms into pure comfort food. Easy, reliable, and indulgent—this is a go-to classic.
What You’ll Need for These Crock-Pot Funeral Potatoes
- Frozen shredded hash brown potatoes – The starchy, comforting base that soaks up all the creamy, cheesy flavors as it cooks low and slow.
- Cream of chicken soup – Adds rich, savory depth and silky texture to the mix.
- Sour cream – Brings tang and creaminess, balancing the dish’s richness beautifully.
- Onion – Finely chopped to melt into the mix and add gentle, aromatic sharpness.
- Cheddar cheese – Melted and gooey, it delivers that must-have cheesy finish; used in layers for texture and flavor.
- Garlic powder – Subtle seasoning that rounds out the flavor profile without overpowering.
- Salt and pepper – Essential basics that enhance every other ingredient.
How to Make It: Crock-Pot Funeral Potatoes Step-by-Step
Start by coating the inside of your Crock-Pot with nonstick spray to prevent sticking.
In a large bowl, mix together the thawed hash browns, soup, sour cream, onion, one cup of cheese, and the seasonings. Stir until the mixture is evenly combined and rich with cheesy goodness.
Spread the mixture evenly into your Crock-Pot and cover. Let it cook on low for four hours, allowing the flavors to meld and the potatoes to become tender.
About 10 minutes before serving, sprinkle the remaining cheddar cheese over the top. Cover again just until it melts into a golden, gooey layer.
Serve hot, and prepare for it to disappear fast—this dish never lasts long on the table.
Tips, Tricks & Twists for Perfect Potatoes
For an added crunch, top the casserole with crushed buttery crackers or cornflakes before the final 10-minute cheese melt. If you’re feeding a crowd, you can easily double the recipe—just adjust the cooking time slightly.
Want a meatier version? Stir in diced ham or cooked crumbled bacon before cooking. For a little kick, a pinch of cayenne or diced green chiles works wonderfully without overpowering the classic flavor.
Keeping the Comfort: Storing and Reheating Crock-Pot Funeral Potatoes
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the microwave in individual portions or warm them in the oven, covered with foil, at 350°F until hot.
To freeze, let the potatoes cool completely, then portion into freezer-safe containers. When ready to enjoy, thaw in the fridge overnight and reheat gently.
Crockpot Funeral Potatoes
Ingredients
- ½ teaspoon salt
- 30 ounces frozen shredded hash brown potatoes thawed (approximately 1 large bag)
- 1 medium onion finely chopped
- ¼ teaspoon black pepper
- 1 can 10.5 ounces cream of chicken soup
- ½ teaspoon garlic powder
- 2 cups shredded cheddar cheese divided
- 2 cups sour cream
Instructions
- Generously coat the interior of a 6-quart slow cooker with nonstick spray to prevent sticking.
- In a spacious mixing bowl, thoroughly combine the thawed hash browns with cream of chicken soup, sour cream, chopped onion, 1 cup of shredded cheddar, garlic powder, salt, and pepper until the mixture is cohesive.
- Spoon the prepared mixture into the greased slow cooker, spreading it evenly using a spatula.
- Secure the lid and cook on low for approximately 4 hours, or until the potatoes are tender throughout.
- Uncover and evenly scatter the remaining cup of cheddar cheese atop the cooked potatoes. Re-cover and continue cooking for an additional 10 minutes, or until the cheese has fully melted.
- Serve immediately while hot, as a hearty and soothing side dish.
