Creamy Crockpot Funeral Potatoes with Crispy Topping Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile, consider adding a pinch of garlic powder or onion powder to the mixture before cooking. These seasonings blend seamlessly with the cream of chicken soup and sharp cheddar, adding depth to the casserole without requiring extra prep time.

Adjust the amount of seasoning to personal preference, keeping in mind that the soup base already contains salt, so additional seasoning should be added sparingly to maintain the balance of the dish.

If the casserole appears too thick after cooking, a small splash of milk or cream can be stirred in just before serving to loosen the consistency. Conversely, if the dish seems too moist, letting it sit for five to ten minutes with the lid off will allow excess steam to escape, helping the mixture set slightly. These minor adjustments can be made based on the specific moisture content of the hashbrowns used, ensuring the perfect texture every time.

Variations

• Bacon and Chive: Stir in half a cup of crispy cooked bacon bits and extra fresh chives into the base before cooking for a smoky, savory twist that complements the sharp cheddar.
• Spicy Jalapeno: Add finely diced fresh or pickled jalapenos to the mixture for a gentle heat that cuts through the richness of the cheese and sour cream base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the dairy-based sauce may separate upon thawing.

Reheat

Reheat portions in the microwave or a low oven until heated through.

Store any leftover casserole in an airtight container to maintain its quality. Because of the dairy content in the sour cream and cheese, it is important to cool the leftovers quickly and place them in the refrigerator within two hours of cooking.

Proper storage ensures that the flavors remain fresh and the creamy texture is preserved for later enjoyment. When handled correctly, the leftovers maintain their integrity for several days, making them a convenient option for quick future meals.

While the slow cooking must happen just before serving to ensure the best texture, the assembly can be partially prepared ahead of time. Mix the hashbrown ingredients in the slow cooker insert, cover, and refrigerate for up to twenty-four hours before cooking. When ready, simply place the insert into the slow cooker base and proceed with the four-hour cooking time. Do not add the cornflake topping until the very end, as it must be added fresh to remain crunchy.

Serving ideas

This dish is best served steaming hot, straight from the slow cooker. Use a large serving spoon to scoop generous portions, ensuring each serving includes a good balance of the creamy potato base and the crispy cornflake topping.

It pairs exceptionally well with roasted meats, such as ham or turkey, making it a versatile side for holiday feasts. The richness of the dish complements lighter vegetable sides like steamed green beans or a crisp green salad, creating a well-rounded meal.

For a more formal presentation, the casserole can be transferred to a decorative serving dish, though it is perfectly acceptable to serve directly from the ceramic insert. Ensure the garnish of green onions is applied just before serving to keep the onions bright and fresh.

Providing a variety of serving utensils allows guests to easily scoop the casserole without disturbing the crispy topping more than necessary, maintaining the visual appeal of the dish as it is portioned out.

Frequently asked questions

Recipe card

Creamy Crockpot Funeral Potatoes with Crispy Topping

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 8

Ingredients

• 30 oz thawed shredded hashbrowns
• 2 cups sharp cheddar cheese, shredded
• 1 cup sour cream
• 1 can cream of chicken soup
• 1/2 cup melted butter
• 2 cups crushed cornflakes
• sliced green onions, for serving

Instructions

1. In the slow cooker bowl, combine the thawed shredded hashbrowns, shredded sharp cheddar, sour cream, cream of chicken soup, and half of the melted butter. Stir the mixture thoroughly until all the potatoes are evenly coated with the creamy sauce and cheese.
2. Cover the slow cooker with the lid and set to cook on LOW for four hours. Allow the potatoes to cook until they are tender and the edges are bubbling. Avoid lifting the lid during the cooking time to maintain a consistent temperature inside. Ensure the internal temperature of the chicken base reaches 165°F (74°C).
3. Once the cooking time is complete, remove the lid and sprinkle the crushed cornflakes over the top. If desired, drizzle with the remaining butter. Serve hot, garnished with freshly sliced green onions.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

35 g

Fat

26 g

Fiber

2.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.