This Cracker Barrel copycat casserole is our family favorite! We don't go to the restaurant anymore for it!



30 ounces of frozen shredded hash browns, thawed

10.75 ounces of cream of chicken soup

2 cups shredded cheddar cheese

1/2 cup melted butter

1/2 cup chopped onion

1 pint sour cream

Salt and pepper to taste

Optional: 1/4 cup chopped parsley for garnish


Mix thawed hash browns, cream of chicken soup, cheddar cheese, melted butter, chopped onion, and sour cream in a large bowl. Season with salt and pepper.

Lightly grease the slow cooker with butter or cooking spray.

Pour the mixture into the slow cooker, spreading evenly.

Cook on low for 5-6 hours or high for 2-3 hours, until heated through and edges turn golden.

Optionally, garnish with chopped parsley for added color and freshness.

Serve warm, savoring the comforting essence of Southern-style cooking right from your slow cooker