• 8 T. butter, unsalted, cold, divided
  • 4 T. all-purpose flour, divided
  • 1/4 tsp. poultry seasoning
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper, fresh ground
  • 1/2 c. milk
  • 1 c. chicken, broth, low-sodium
  • 1/2 c. onion, chopped
  • 26 oz. hash browns, frozen, shredded
  • 8 oz. Colby cheese, shredded

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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. In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.
  2. In a quart size tightly sealed jar combine 2 tablespoons flour and chicken broth. Shake the living tar out of your mixture (per Cracker Barrel). You will create a smooth flour mixture for thickening your sauce called a slurry.
  3. Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.
  4. Pour soup mixture into a 5 – 6 quart slow cooker.
  5. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. NOTE: (This will also start to cool your soup.)
  6. Add cheese and frozen hash browns. Mix well to combine into the soup mixture with a spoon.
  7. Cover. Crock on Low for 4 – 6 hours or on High for 1 1/2 – 2 1/2 hours. Crocking time will depend on your slow cooker and how it crocks.

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!

XOXO,

Jenn

Slow Cooker COPYCAT Cracker Barrel Hash Brown Casserole

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