This 5-ingredient slow cooker crispy bacon potato casserole is exactly the kind of dish that disappears before you can even call everyone to the table. I honestly don’t know why this combination works as magically as it does, but my husband ate half the slow cooker before dinner was even served. It’s built on frozen diced hash brown potatoes, a creamy cheesy sauce, and plenty of crispy bacon, all bubbling away in the slow cooker while you enjoy your summer gathering. It has that Midwestern potluck comfort, but without heating up the whole kitchen.
Serve this casserole straight from the slow cooker on warm, with a big green salad or sliced garden tomatoes to balance the richness. It pairs really well with grilled burgers, brats, or barbecue chicken at summer gatherings, and it’s also a hit on game day with a tray of crunchy veggies and ranch. Set out toppings like sliced green onions, extra crumbled bacon, or a little hot sauce so everyone can dress up their own scoop. Leftovers (if you have any!) reheat nicely alongside scrambled eggs for an easy breakfast-for-dinner.
5-Ingredient Slow Cooker Crispy Bacon Potato Casserole
Servings: 8
Ingredients
1 (32-ounce) bag frozen diced hash brown potatoes, unthawed
8 slices thick-cut bacon, cooked until very crispy and crumbled (reserve 2 tablespoons bacon fat)
2 cups shredded sharp cheddar cheese, divided
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Nonstick cooking spray for slow cooker insert
Directions
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