Crockpot Funeral Potatoes
Crockpot funeral potatoes are creamy, cheesy hash browns topped with buttery, crunchy cornflakes. I prefer using diced hash browns, but shredded work too. The cornflakes are baked separately and added just before serving, giving the soft, creamy potatoes a crispy topping.
Ingredients You’ll Need
- Frozen hash browns: Use diced or shredded hash browns, but I prefer diced potatoes for this recipe. Make sure they’re thawed before adding them to the slow cooker.
- Cream of chicken soup: Forms part of the creamy base that coats the potatoes.
- Sour cream: Adds creaminess to the potato mixture.
- Sharp cheddar cheese: Shredded cheddar gives the potatoes their cheesy flavor.
- Seasonings: Salt, black pepper, and onion powder.
- Corn flakes: Use whole corn flakes for the crispy topping. Some will naturally break when mixed with the butter.
- Butter: One melted stick (½ cup) coats the corn flakes before baking them until golden and crispy.
How to Make Crockpot Funeral Potatoes
- Prepare the potato mixture. Set the slow cooker to HIGH. Add the cream of chicken soup, sour cream, salt, black pepper, and onion powder. Mix well, then stir in the thawed hash browns and shredded cheddar cheese.
- Cook the potatoes. Cover and cook on HIGH for approximately 3 hours. Stir after 1½ hours to help everything cook evenly, then stir again around the 3-hour mark. Check that the potatoes are cooked through before switching the slow cooker to WARM.
- Prepare the cornflake topping. Preheat the oven to 350°F. Melt the butter and combine it with the whole cornflakes in a large zip-top bag or covered bowl. Gently shake or toss until the cornflakes are coated.
- Bake until crispy. Spread the buttered cornflakes on a parchment-lined baking sheet. Bake for 6 minutes, stir, then bake for up to another 6 minutes until golden brown and crispy. Watch them closely during the second half to prevent burning.
- Add the topping and serve. Sprinkle the crispy cornflakes over the cheesy potatoes just before serving. Leave the slow cooker uncovered after adding the topping so the steam doesn’t make the cornflakes soggy.
Storing and Reheating
Store leftover crockpot funeral potatoes in an airtight container in the refrigerator for up to 4 days. Keep in mind that the cornflake topping will lose its crunch as it absorbs moisture.
Reheating: Transfer the potatoes to an oven-safe dish and reheat in the oven, or warm individual portions in the microwave for a few minutes.
Freezing: I don’t recommend freezing this recipe because the dairy-based sauce can separate when thawed, affecting the creamy texture.
Frequently Asked Questions (FAQs)
Can I use shredded hash browns instead of diced?
Yes, both diced and shredded frozen hash browns work for crockpot funeral potatoes. I prefer diced potatoes, but either option works. Just make sure they’re thawed before cooking.
Do I need to thaw the hash browns first?
Yes, thaw the frozen hash browns before adding them to the slow cooker. This helps the potatoes cook evenly with the creamy cheese mixture.
Why are they called funeral potatoes?
Funeral potatoes are a cheesy potato casserole traditionally served at funeral gatherings, particularly in the American West. They’re also commonly called hash brown casserole and are served at potlucks and other large gatherings.
What to Serve with Crockpot Funeral Potatoes
These creamy, cheesy potatoes pair well with chicken, pork, beef, and other hearty main dishes. Here are a few recipes to serve alongside them.
- Baked Turkey Wings – Oven-baked turkey wings seasoned with spices and cooked with onions, peppers, and chicken broth until tender.
- Smothered Pork Chops – Tender pork chops covered in a savory homemade gravy for a classic Southern-style dinner.
- Easy Meatloaf Recipe – Homemade meatloaf with fresh herbs, vegetables, and a sweet tomato glaze.
- Grilled Boneless Chicken Thighs – Juicy grilled chicken thighs that pair nicely with the creamy potatoes and crunchy cornflake topping.
More Hash Brown and Potato Casserole Recipes
If you enjoy these crockpot funeral potatoes, here are a few more cheesy hash brown casseroles to try.
- Crockpot Cheesy Potatoes – Creamy slow cooker hash browns made with cheddar cheese, sour cream, and ranch seasoning.
- Chicken Hashbrown Casserole – Cheesy hash browns baked with chicken and topped with buttery, crispy corn flakes.
- Crockpot Taco Hash Brown Casserole – A cheesy slow cooker casserole with shredded hash browns, seasoned ground beef, and Rotel tomatoes.
- Hamburger Hash Brown Casserole – Another hearty hash brown casserole featuring ground beef and potatoes.
Crockpot Funeral Potatoes
Equipment
- Crockpot
Ingredients
- 32 ounce potatoes diced or shredded bag of frozen potatoes thawed
- 10 ounce cream of chicken
- 2 cups sharp cheddar cheese grated
- 1 cup sour cream
- 2 teaspoon salt salt to taste
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Topping
- 2 cup corn flakes
- 1/4 cup butter melted
Instructions
- Set the slow cooker to HIGH. Add the cream of chicken soup, sour cream, salt, onion powder, and black pepper. Stir until combined.
- Add the thawed hash browns and shredded cheddar cheese. Mix everything together, then cover with the lid.
- Cook on HIGH for approximately 3 hours. After 1½ hours, give the potatoes a good stir to help them cook evenly.
- Around the 3-hour mark, stir again and check that the potatoes are cooked through. Once done, switch the slow cooker to WARM and adjust the salt to taste.
Topping
- Preheat the oven to 350F.
- Melt the butter. Add the whole cornflakes to a large zip-top bag or a bowl with a lid, then pour in the melted butter. Gently shake or toss until coated. Some cornflakes will naturally break during mixing.
- Spread the cornflakes on a parchment-lined baking sheet.
- Bake for 6 minutes, stir, then continue baking for up to another 6 minutes until golden brown and crispy. Watch carefully during the second half to prevent burning.
- Sprinkle the toasted cornflakes over the potatoes just before serving. Do not replace the slow cooker lid after adding the topping, as trapped steam will soften the cornflakes.
Notes
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I prefer diced hash browns, but shredded hash browns also work.
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Thaw the frozen potatoes before adding them to the slow cooker.
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The potatoes will be soft and creamy, while the toasted cornflakes provide the crunchy texture.
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Add the cornflakes just before serving to preserve their crunch.
Can I double the recipe?
Yes, I don’t think you’ll need to double the cornflakes since it’s a topping but I will leave that up to you.
Question — #1 under “Instructions” —
“First, turn the crock pot on high for 4 hour……”
??
Yes, turn the crockpot on this setting then continue with the following instructions. Maybe I am incorrect but I thought all crockpots have a setting that you need to set before you start cooking.