Crockpot Funeral Potatoes

Creamy, cheesy crockpot funeral potatoes made with thawed hash browns and topped with buttery, oven-toasted cornflakes for a crispy finish.

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Course: Side Dish

Cuisine: American

Keyword: Crockpot Funeral Potatoes

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: serving

Calories: 369kcal

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.

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.

I prefer diced hash browns, but shredded hash browns also work.
Thaw the frozen potatoes before adding them to the slow cooker.
The potatoes will be soft and creamy, while the toasted cornflakes provide the crunchy texture.
Add the cornflakes just before serving to preserve their crunch.