Crock Pot Party Potatoes are so easy to make and are the perfect side dish. They are made with frozen hash browns mixed with a cheesy, creamy sauce and topped with buttery cornflake crumbs. The potatoes are done in just a few hours and they go with just about anything!
Funeral Potatoes or Party Potatoes? (Same thing!)
Have you heard of funeral potatoes? Here in Utah funeral potatoes are a very common side dish and often served at funeral luncheons with ham.
Everybody’s recipe varies a bit for funeral potatoes but the main ingredients are all the same. There are always potatoes (usually frozen hash browns), some sort of creamy sauce (most likely made with cream-of-something soup and sour cream), cheese, and a buttery topping (this also varies from crushed corn flakes, potato chips or crackers).
If they aren’t called funeral potatoes, then the next best name is party potatoes. They feed a crowd, are the perfect side dish for parties, everyone loves them, they are easy to make, and go with everything.
These Crock Pot Party Potatoes cook in just a few hours in your crock pot so they are so easy and delicious!
The Ingredients for Hash Brown Potatoes
The ingredients for these slow cooker potatoes are simple.
You will need frozen hash browns (southern style/diced or shredded both work), cream of chicken soup, sour cream, shredded cheddar cheese (or your favorite cheese), a few seasonings and corn flake crumbs for the topping.
Here are the cornflake crumbs I use. They can be hard to find. At my grocery store they are on the aisle with bread crumbs. If you can’t find them, just buy a small box of corn flakes cereal and crush them up yourself.
The seasonings you will use are seasoned salt, dry ranch dressing mix, black pepper and onion powder. (See the photos below for the seasoned salt I use. You can also use a packet of dry ranch dressing.)
Alternative Ingredients/Substitutes
Don’t have cream of mushroom soup? Use cream of potato, or cream of mushroom.
For the corn flake topping, an easy substitution are crackers. Ritz butter crackers or saltines seem to work the best. You can also put crushed potato chips on top.
If you don’t want a crispy topping then just add some more shredded cheese. (If topping with cheese add it after your stir the potatoes half way through cooking time).
You can use real potatoes instead of frozen potatoes. Cut them to size and boil them. Just make sure you do not cook the potatoes all the way so they can finish cooking in the slow cooker.
Making Slow Cooker Party Potatoes
In a larger bowl, add your cream of chicken soup and sour cream.
Next add your dry ranch dressing mix, seasoned salt, pepper and onion powder.
Mix it all together. You can taste a little of the sauce and adjust any of the seasonings to your liking.
Next, add your shredded cheese and mix it all again.
Last, add your frozen hash browns and mix it again!
Spray your slow cooker with cooking spray to help the potatoes not stick when cooking.
Then dump the potatoes in your slow cooker.
Spread the potatoes evenly in the slow cooker.
Cooking the Party Potatoes
These party potatoes only need a few hours to cook. I cook mine on low for 3 hours. Everybody’s slow cookers will cook a bit different so just watch the potatoes the first time you make them.
Cook the potatoes on low for 2 to 3 hours and on high for 1 to 2 hours. Check them half way through cooking and give them a stir so the outside edges won’t burn.
ALTERNATIVE BAKING INSTRUCTIONS: You can bake these potatoes in a greased 9×13 baking dish on 350 degrees Fahrenheit for 35-45 minutes or until they are heated through and the cheese is melted.
You can see in the photo below the edges will cook faster, so make sure you stir it half way through.
While the potatoes are cooking, melt your butter. Then add the cornflake crumbs to the butter and mix them until the cornflake crumbs are all buttery and not dry. Set aside.
You will know the potatoes are done when the potatoes are soft/done and the cheese is melted. Give them another stir and sprinkle your topping on top. Put the lid back on the slow cooker.
Let the topping heat on top for about 10 minutes or so. You can also just serve the potatoes right away.
MAKE THEM EVEN YUMMIER (IF THATS POSSIBLE)
If you have the time and want to make these potatoes even yummier, make the topping crispy! Just mix the cornflake crumbs and melted butter. Heat a skillet or pan over medium-low heat. Heat the topping, stirring/mixing it until it’s a bit more crispy. Then just put them on top of the potatoes once the potatoes are cooked.
Serving the Potatoes
Once the potatoes are done, dig in! You can keep your slow cooker on the “warm setting” if needed.
Serve the potatoes with my Butter Cracker Chicken, or Ranch Chicken. It goes well with ham, turkey and just about anything!
Make some yummy homemade breadsticks or French Bread to eat along with your party potatoes!
If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!
Check out the latest posts from the Butcher’s Wife!
- Greek Chicken
- Creamy Chicken Noodle Soup
- White Chicken Enchiladas
- Yummy Carrot Cake
- Creamy Baked Chicken
- Easy Peppermint Dip
Crock Pot Party Potatoes
Ingredients
- 1 Bag (28 to 32 oz.) frozen hash browns (southern style/diced) *shredded frozen hash browns work too
- 2 Cans (10.5 oz each) cream of chicken soup *cream of mushroom or cream of potato work too
- 2 cups sour cream
- 3 cups cheddar cheese, shredded
- 2 Tbsp dry ranch dressing mix
- 1/2 Tbsp seasoned salt
- 1 tsp onion powder
- 1 tsp black pepper
Topping
- 1 cup corn flake crumbs *see notes
- 1/2 cup butter, melted
Instructions
- Spray the slow cooker with cooking spray.
- In a larger bowl add the cream of chicken soup, sour cream and seasonings. Mix it well. Then add your cheese and hash browns and mix well.
- Dump the hash brown mixture in the slow cooker. Cook on low for 2-3 hours or on high 1-2 hours. Make sure to stir the potatoes half way through cooking so the outside edges don’t burn.*Slow cookers all cook different so watch them the first time you make this recipe so you know for the next time your perfect cooking time. Mine is perfect for 3 hours on low.
- While the potatoes cook, make the topping. Melt your butter in a bowl and add the cornflake crumbs. Stir the corn flake crumbs in the butter until they are all buttery and not dry. Set aside.*To make the topping extra crispy/crunchy, heat the topping in a pan/skillet on medium-low heat, stirring as they heat, until they are a bit more crispy.
- When the potatoes are done cooking (when the potatoes are cooked soft and the cheese is melted), then spread the topping on top. Put the lid back on the slow cooker and let the topping heat on top of the potatoes.
- Serve the potatoes when you are ready to eat. *Make sure to turn the heat off or put it on the “warm” setting so they don’t burn while serving.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
