Crockpot Funeral Potatoes
This Crockpot Funeral Potatoes Recipe is a simple side dish that is loaded with flavor. Make this slow cooker recipe for the holidays or your next potluck.
Servings: 8
Cost: $9.31, $1.16 per Serving
Ingredients
- 32 ounces Diced Frozen Hash Browns
- 1 can Cream of Chicken Soup 10.5 ounce
- 1 cup Sour Cream
- ½ Onion finely diced
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Shredded Cheddar Cheese divided
Instructions
- Spray a 6-quart slow cooker with nonstick cooking spray.
- In a large mixing bowl, combine the frozen hash browns, cream of chicken soup, sour cream, onion, salt, pepper, and 1 cup of the shredded cheddar cheese. Stir until well combined.
- Pour the potato mixture into the slow cooker and spread it into an even layer.
- Cover and cook on high for 3–4 hours or on low for 5–6 hours, stirring halfway through the cooking time, until the potatoes are tender.
- Top with the remaining 1 cup shredded cheddar cheese. Cover and cook on low for 10–15 minutes, until the cheese is melted.
- Serve warm.
Video
Notes
Refrigerate the leftovers in an airtight container for up to 1 week
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 613mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 2mg
