Instructions:
- In a large mixing bowl, combine the thawed frozen hash browns, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, and sour cream. Stir the mixture until well blended after adding each ingredient. Season with salt and pepper to taste.
- Lightly coat the interior of your slow cooker with butter or non-stick cooking spray to prevent sticking.
- Evenly distribute the hashbrown mixture inside the slow cooker.
- Set the slow cooker to low heat for 5 to 6 hours or high heat for 2 to 3 hours, and cover it with the lid. Cook until the casserole is cooked through and golden brown around the edges.
- Once cooked, sprinkle chopped parsley on top for a colorful and fresh garnish, if desired.
- Serve hot and enjoy the comforting aroma and delicious flavor of this home-cooked meal straight from your slow cooker.
Whether served alongside breakfast favorites like sausage and eggs or as a hearty side dish for lunch or dinner, this Slow Cooker Cracker Barrel Copycat Hashbrown Casserole is sure to impress with its rich and creamy goodness. Enjoy the taste of restaurant-quality comfort food right at home!