• 8 T. unsalted butter, divided
  • 4 T. all-purpose flour
  • 1/4 tsp. poultry seasoning
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. each, salt & pepper
  • 1/2 c. whole milk
  • 1 c. chicken broth
  • 1/2 c. chopped onion
  • 26 oz. frozen hash browns, shredded
  • 8 oz. shredded Colby cheese

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Love this when we go to Crocker Barrel, and so Happy to share the Slow Cooker COPYCAT Cracker Barrel Hash Brown Casserole with you. Enjoy!

  1. This recipe starts by making a simple roux – a mixture of butter and flour to thicken the sauce.
  2. Melt 2 T. butter over medium heat in a saucepan.
  3. Sprinkle in flour, poultry seasoning, onion powder, garlic powder and salt & pepper. Stir to combine.
  4. Next, we’ll add liquids to create the sauce mix: Whisk all the ingredients in the saucepan and slowly pour in the milk. This will create a nice, thick paste.
  5. Slowly pour in the chicken broth and continue to whisk constantly.
  6. Bring the sauce to a boil then cook for 2 more minutes while continuing to whisk.
  7. Pour completed sauce into a 6-Quart slow cooker.
  8. Add remaining 6 T. butter and onions. Stir until butter is melted.
  9. Stir in cheese and frozen hash browns.
  10. Cover and Cook on Low for 5-6 hours. Cool slightly before serving.

NOTE: This recipe can also be converted to a vegetarian recipe by omitting the poultry seasoning, and substituting the chicken broth with vegetable broth.

OPTIONAL: If you would like it browned on top simply place in a baking dish and place under the broiler for a few minutes.

Serve and enjoy!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Slow Cooker COPYCAT Cracker Barrel Hash Brown Casserole

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