These Holiday Potatoes are a beloved side dish made with just three simple ingredients: frozen hash browns, cream of chicken soup, and melted butter. Baked low and slow in the slow cooker, they emerge rich, creamy, and golden—perfect for Thanksgiving, Christmas, or any gathering where you want comfort without the last-minute chaos.
No peeling. No chopping. Just stir, pour, and let the slow cooker do the rest.
Why You’ll Love This Recipe
- 🥔 Only 3 ingredients—pantry staples!
- ⏱️ 5 minutes prep, then walk away
- 💛 One slow cooker = easy cleanup
- 💸 Costs under $6—feeds 8–10 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF soup)
Ingredients You’ll Need
(6-quart slow cooker; serves 8–10)
- 2 (30 oz) bags frozen shredded hash browns, thawed
- 2 (10.75 oz) cans condensed cream of chicken soup
- ½ cup (1 stick) unsalted butter, melted
- Optional: ½ tsp garlic powder, ¼ cup chopped onion, or 1 cup shredded cheddar cheese
💡 Pro Tips:
- Thaw hash browns overnight in the fridge or microwave briefly—excess ice = watery potatoes.
- Use full-fat soup and real butter—low-fat versions may separate.
- Stir gently—overmixing makes potatoes gummy.
Step-by-Step Instructions (Creamy, Golden, Foolproof)
1. Prep Slow Cooker
- Lightly grease the inside of your slow cooker with butter or nonstick spray.
2. Mix Ingredients
