Ingredients
1 (32 oz) bag frozen country-style hash browns (diced potatoes, unthawed)
1 (10.5–11 oz) can condensed cream of chicken soup
2 cups shredded sharp cheddar cheese, divided
1 1/2 cups sour cream (full-fat works best)
Cooking spray or 1 teaspoon softened butter (for greasing the slow cooker, optional)
1/2 teaspoon kosher salt (or to taste, optional but recommended)
1/2 teaspoon black pepper (optional but recommended)
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or softened butter to help prevent sticking and make cleanup easier.
In a large mixing bowl, whisk together the condensed cream of chicken soup and sour cream until smooth and velvety. Stir in 1 1/2 cups of the shredded cheddar cheese, along with the salt and pepper if using, until everything is evenly combined.
Add the frozen country-style hash browns directly from the freezer into the bowl (do not thaw). Gently fold the potatoes into the creamy mixture until all of the hash browns are well coated and there are no dry pockets.
Transfer the potato mixture to the prepared slow cooker, spreading it into an even layer. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top for a bubbly, golden cheese crust.
Cover the slow cooker with the lid. Cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the potatoes are fork-tender and the edges are bubbling. Avoid lifting the lid often so the heat stays consistent and the sauce stays creamy.
Once the potatoes are tender and the cheese on top is melted and lightly golden around the edges, switch the slow cooker to WARM for serving. Let the dish sit for about 10–15 minutes with the lid slightly ajar to thicken up a bit before scooping.
Serve the velvet potato bake straight from the slow cooker with a large serving spoon, making sure to scoop down to the bottom so everyone gets plenty of creamy sauce and cheesy top in each portion.
Variations & Tips
For a more pronounced holiday flavor, you can swap the cream of chicken soup for cream of mushroom or cream of celery, or use a mix of cheddar and Gruyère for a slightly fancier twist. If you want to stretch this into a full one-pot meal, stir in 1–2 cups of diced cooked ham, cooked bacon, or sliced fully cooked sausage right before cooking.