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Crock Pot Crack Hash Brown Potatoes

Crock pot crack hash brown potatoes cook in a slow cooker with bacon, ranch seasoning, sour cream, and cheddar until creamy and tender. The center reaches 165°F, while the top stays rich with savory bacon and melted cheese.
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Prep Time 5 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bacon slices
  • 1 nonstick cooking spray
  • 1 bag (30 oz) hash brown potatoes frozen, shredded
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cups cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Cook the 8 slices of bacon in a skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  2. Drain the bacon.
  3. Crumble the bacon.
  4. Lightly coat a 6-quart slow cooker with nonstick cooking spray.
  5. Add the hash browns, cream cheese, sour cream, ranch seasoning, cheddar, and crumbled bacon to the slow cooker.
  6. Stir until evenly combined.
  7. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are tender and the center reaches 165°F.

Notes

For a smoother mixture, soften the cream cheese fully before combining. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can become grainy. For a gluten-free version, use a certified gluten-free ranch seasoning mix.