Crockpot Funeral Potatoes
If you’ve never had funeral potatoes before, think of them as the ultimate cheesy potato casserole! Tender hash browns are baked in a rich, creamy sauce with plenty of cheddar cheese, then finished with a buttery crunchy topping. They’re a super easy side dish and they’re just perfect for holiday meals, potlucks, church suppers, and family celebrations.
Whilst you’re here, I think you’ll also love my crockpot creamed corn, crockpot glazed carrots, and crockpot spinach artichoke dip!
Test Kitchen Notes: I tested adding the cornflake topping straight to the slow cooker, but it quickly lost its crunch. Toasting the crushed cornflakes in butter just before serving gave the best texture, adding that classic crispy finish without becoming soggy. I also found that frozen hash browns worked just as well as thawed, so there’s no need to plan ahead.
Ingredients & Process Overview
- Frozen hash browns – Diced or shredded hash browns both work well.
- Cheddar cheese – Freshly shredded melts beautifully into the potatoes.
- Onion and garlic – Add plenty of savory flavor.
- Cream of chicken soup – Creates a rich, creamy base.
- Sour cream – Adds creaminess and a slight tang.
- Butter – Mixed into the potatoes and used to toast the crispy topping.
- Salt and black pepper – Season to taste.
- Cornflakes – Toasted in butter for the classic crunchy topping.
Combine the hash browns, cheese, onion, and garlic in the slow cooker. In a separate bowl, stir together the cream of chicken soup, sour cream, half of the melted butter, salt, and pepper, then fold it into the potato mixture until everything is evenly coated.
Cook until the potatoes are tender and the cheese is melted. Just before serving, toast the crushed cornflakes in the remaining butter until golden and crispy, then sprinkle them over the top for the perfect crunchy finish.
So what are funeral potatoes, anyway? They earned their name because they were often made for funerals, where friends and neighbors would bring comforting, homemade dishes to help feed a crowd after the service.
Today you’ll find funeral potatoes everywhere from Thanksgiving and Christmas tables to potlucks, church suppers, family reunions, and backyard gatherings. The name has stuck, but for most people they’re simply a much-loved cheesy potato casserole that’s easy to make, feeds a crowd, and always seems to be one of the first dishes to disappear!
Recipe Notes & Tips
- Use your favorite hash browns. Frozen diced hash browns, shredded hash browns, or even Potatoes O’Brien all work well in this recipe.
- Change up the cheese. Cheddar is the classic choice, but pepper jack, mozzarella, or a Mexican cheese blend are all delicious alternatives.
- Try a different condensed soup. Cream of mushroom, cream of celery, or cream of onion soup can all be used instead of cream of chicken.
- Switch the topping. If you don’t have cornflakes, crushed Ritz crackers or potato chips make a great crispy topping too.
- Turn it into loaded funeral potatoes. Stir in cooked crumbled bacon and finish with sliced green onions before serving.
- Add a little heat. Mix in sliced jalapeños or a pinch of cayenne pepper for a spicy twist.
- Toast the topping separately. Cooking the cornflakes in butter on the stovetop keeps them crisp. If they’re added to the slow cooker, they’ll soften as they cook.
Serving Ideas
These are rich, cheesy, and filling, so I usually serve them alongside a simple main rather than lots of extra sides.
They’re especially good with baked ham, roast turkey, roast beef, or roast chicken, and they’re always a welcome addition to a holiday table.
They’re also perfect for potlucks, church suppers, and family gatherings because the slow cooker keeps them warm until everyone’s ready to eat.
Crockpot Funeral Potatoes
Ingredients
- 32 oz frozen diced hash browns or shredded hash brown
- 2 ½ cups shredded cheddar cheese
- ½ onion diced
- 3 garlic cloves minced
- 10.5 oz can cream of chicken soup
- 2 cups sour cream
- ½ cup melted butter divided
- Salt and pepper to taste
- 2 cups cornflakes cereal crushed
Instructions
- Lightly spray the inside of the slow cooker with cooking spray. Add the frozen hash browns, shredded cheddar, onion, and garlic, then stir to combine.
- In a separate mixing bowl, whisk together the cream of chicken soup, sour cream, half of the melted butter, salt, and black pepper until smooth.
- Pour the soup mixture over the potatoes and gently fold everything together until evenly coated. Spread the mixture into an even layer.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender and the cheese is melted.
- Once the potatoes are cooked, switch the slow cooker to the WARM setting while you prepare the topping.
- Heat a skillet over medium heat and melt the remaining butter. Stir in the crushed cornflakes and cook for about 3 minutes, stirring often, until golden and crisp.
- Sprinkle the toasted cornflakes over the potatoes just before serving.
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