Description
A comforting and easy slow cooker chicken hashbrown casserole made with tender chicken, crispy hashbrowns, creamy cheese sauce, and a crunchy topping. Perfect for a family dinner or potluck.
Ingredients
2 cups cooked chicken, shredded
1 (30 ounce) package frozen shredded hashbrowns, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup unsalted butter, melted
1 1/2 cups shredded cheddar cheese
1/2 cup chopped yellow onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups crushed cornflakes cereal
Instructions
Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
In a large mixing bowl, combine the shredded cooked chicken, thawed hashbrowns, cream of chicken soup, cream of mushroom soup, sour cream, melted butter, shredded cheddar cheese, chopped onion, garlic powder, onion powder, black pepper, and salt. Stir until well combined.
Transfer the mixture into the prepared slow cooker and spread evenly.
Sprinkle the crushed cornflakes evenly over the top of the casserole.
Cover and cook on LOW for 4 hours, or until the casserole is hot and bubbly and the topping is golden brown.
Turn off the slow cooker and let the casserole sit for 10 minutes before serving.
Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 4 hours