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Slow Cooker Hashbrown Casserole Copycat * *

Slow Cooker COPYCAT Cracker Barrel Hash Brown Casserole

  • Cooking Time:

    4 — 6 hours on Low or 1 1/2 — 2 1/2 hours on High
  • Servings:



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

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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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JudiCrock Pot GirlAshleyBenitta FarleyMamaS Recent comment authors
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When do you add the remain­ing chick­en broth? You men­tion the milk going in, and then 2 tbsp. of broth to make the slur­ry, but I don’t see where the remain­der of the cup of broth goes in. Thanks!


Could you add chopped ham to this?


I don’t have any frozen hash browns. Could you use pota­toes that have been shred­ded?

Shannan T
Shannan T

If I dou­ble this, how would that affect the cook­ing time?

Jill Spicer
Jill Spicer

This looks yum­my! I am def­i­nite­ly mak­ing this!


when it says PER SERVING…how much is a sreving?


So we are try­ing this as a gluten free, veg­e­tar­i­an dish! I’ll let you know how it comes out. If it works I will post my subs.


So, it worked! I’m hap­py to say it came out very tasty and we will do it again. It tastes quite sim­i­lar to Crack­er Bar­rel casse­role. Here is what we did: -Mush­room broth instead of chick­en -Fresh grat­ed pota­toes instead of frozen (its all I had) -coconut flour instead of the wheat -home­made “poul­try sea­son­ing” with fresh dried herbs The slur­ry looks a bit strange because coconut flour doesn’t absorb the same as wheat, and when using coconut flour you have to add a lit­tle extra liq­uid, about 1/2c for us. The fiber con­tent of coconut caus­es it to pull… Read more »

Benitta Farley
Benitta Farley

Make this recipe for my first pic­nic with future in-laws… it was a hit! Made a dou­ble batch and still only took about 5 1/2 hours to cook. Was nevous at first because it looked “dry” at first when I added all ingre­di­ents to the crock pot but they blend­ed so per­fect­ly as it cooked. This is my new favorite recipe.


What if you don’t have milk? What could I use in place of it?


I just bought the Hol­i­day addi­tion for the Fa La La Lasagna on the front.

The Receipt is not in it. Am I look­ing in the wrong spot? I am look­ing under “main”. I don’t see it any­where in the mag­a­zine.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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