Name: Crockpot Funeral Potatoes
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10
Cuisine: American
Ingredients: 32 Ounces Frozen Cubed Hash Browns; 1 10.5-Ounce Can Condensed Cream of Chicken Soup; 1 ½ Sticks Salted Butter (¾ cup, divided); 2 ½ Cups Shredded Cheddar Cheese; 2 ⅔ Cup Plain Corn Flakes; 1 Cup Sour Cream; 1 Teaspoon Salt; 1 Teaspoon Pepper; 1 Teaspoon Onion Powder

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Crockpot Funeral Potatoes are a perfect side dish for any occasion. They’re a classic we all know and love but in the slow cooker instead! They’re cheesy, creamy potatoes that end with a crunch.

Funeral Potatoes are famous in the Midwest. The name “funeral potatoes” stems from the dish’s frequent appearance at post-funeral gatherings. This comfort food is also popular at potlucks, family dinners, reunions, and Sunday suppers.

In many communities like mine, taking food to grieving families is a long-standing tradition. Funeral potatoes became a go-to option due to their ability to feed many people and provide comfort through familiar flavors.

In the South, this dish is also known as hash brown casserole or cheesy potatoes. Whatever you call it, it’s always a winner.

Funeral Potatoes can be served as a main dish with a salad and fruit. I usually serve this casserole as a side dish with a roast, chicken, or ham.

Ingredients You’ll Need To Make Crockpot Funeral Potatoes

Frozen Cubed Hash Browns – The main ingredient!
Cream of Chicken Soup creates the creamy base of this dish, providing richness and depth of flavor. You can use cream of mushroom soup instead of chicken soup.
Salted Butter – Enhances the flavor.
Shredded Cheddar Cheese provides a bold flavor and adds to the dish’s texture. For even more boldness, you can use sharp cheddar cheese.
Plain Corn Flakes add a crunchy topping. You can replace the cornflakes with potato chips if desired.
Sour Cream – Adds tanginess and works as a binder.
Salt, Black Pepper, Onion Powder – essential seasonings

Items Needed:

6-Quart Crockpot
9×13 Baking Sheet
Parchment Paper

Step-By-Step Directions (Full Printable Recipe Card Down Below)

Add the potatoes, sour cream, cream of chicken soup, shredded cheese, salt, pepper, and onion powder in the crockpot and mix well.

Melt the butter and pour over the top of the ingredients. Stir again.

Put the lid on the crockpot and cook on low for 6 hours or until done. Stir halfway through. Six hours is the perfect cooking time for me.

About 20 minutes before the hash brown potato casserole is done, preheat the oven to 250º and line a 9×13 baking sheet with parchment paper.

Melt the remaining butter and add it to a small mixing bowl with the cornflakes. Stir and lightly crush the mixture until the butter is coating the flakes.

Note: If you use potato chips instead of cornflakes, you don’t have to bake them. Just sprinkle the potato chops over the casserole before serving.

Spread on the prepared pan and bake for 15 minutes or until golden and crunchy. Once finished, set aside.

Once the potatoes are finished cooking, sprinkle the baked cornflakes over the top before serving.

Helpful Tips

Cheesy potatoes are best eaten the day they are made. Leftovers can be stored in an airtight container in the fridge for up to one week or frozen for up to three months.
I don’t recommend cooking this dish on high for a shorter period. It doesn’t change the flavor, but the texture is gritty.
Please do not put the lid back on the crockpot once the cornflakes have been added, or the excess water will make them soggy.
Add more or less seasonings based on your preferences.
You don’t have to bake the cornflakes if you don’t want to use the oven, but I think it’s worth the effort to get that perfect texture on top.

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Yield: 10 Servings