Description
A hearty hashbrown casserole with chicken made in a crockpot.
Ingredients
Scale
- 2 cups frozen hashbrowns
- 1 lb cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine hashbrowns, chicken, cream of chicken soup, sour cream, onion, garlic powder, salt, and pepper.
- Mix well until combined.
- Transfer the mixture to the crockpot.
- Top with shredded cheddar cheese.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir before serving.
Notes
- Adjust seasoning to taste.
- Can add vegetables like bell peppers or broccoli.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: hashbrown casserole, crockpot chicken, chicken casserole