Crockpot Funeral Potatoes
A cherished comfort dish, Crock-Pot Funeral Potatoes deliver creamy, cheesy goodness with minimal effort. Ideal for gatherings or weeknight meals, this recipe blends convenience with homestyle flavor.
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.