clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Funeral Potatoes

  • Cook Time: 3 hours
  • Total Time: 3 hours
  • Yield: 10-12 servings 1x


Units Scale
  • 1 (28 oz) bag frozen hashbrowns or 28 oz of shredded baked potatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups sour cream
  • 1 (10 oz) can cream of chicken soup
  • 8 oz (2 cups) shredded sharp cheddar cheese, divided
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup diced green onions.


  1. In a large bowl combine hashbrowns, garlic powder, onion powder, sour cream, cream of chicken soup, 1 ½ cups cheddar cheese, salt and pepper. Stir until everything is well incorporated.
  2. Spread the hashbrown mixture into the bottom of a greased slow cooker.
  3. Cover the slow cooker and cook on HIGH for about 3 hours.
  4. Sprinkle the top of the casserole with remaining ½ cup of cheese. Let the cheese melt.
  5. Serve the potatoes and top each serving with some diced green onions.


Ideal slow cooker: 3 quart casserole slow cooker or 6 quart oval slow cooker