Don’t be fooled by the creepy name! These Slow Cooker Funeral Potatoes are creamy, cheesy, and comforting. Featuring a crispy and crunchy Corn Flake topping, they are the perfect crowd-pleasing side dish for your potluck or holiday dinner. A super simple potato side dish, with all the classic flavors you you’ve come to expect from this Utah comfort food.
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While the name may be somewhat macabre, these Slow Cooker Funeral Potatoes are absolutely delicious! They are often served at big events like potlucks, holiday dinners, and get togethers of all sorts (ahem, like funerals).
Funeral potatoes are often served in big foil pans, but this version is made in the crock pot. This means it is not only super easy to put together, but you can keep it warm wherever you happen to take it! Let everyone else fight over the oven space, you just need an outlet for this delicious, comforting casserole!
- Frozen hash brown potatoes: You will need 2 (12oz) bags of frozen cubed hash brown potatoes for this recipe. This works out to about 1 1/2 lbs if you buy your hash browns in bulk. They do not need to be thawed to make funeral potatoes, so don’t worry about that extra step.
- Sour cream: I like to use a thick sour cream like Daisy brand, but you can use whatever happens to be your favorite.
- Cream of chicken soup: You will need 1 can of undiluted cream of chicken soup for this recipe. Low sodium or standard are both great options.
- Shredded cheese: Sharp cheddar cheese is preferred for this yummy slow cooker funeral potatoes recipe. Cheese that is grated at home tends to melt better than the pre-shredded stuff from the store, and so I would recommend using freshly grated cheese if possible.
- Other ingredients: melted butter, salt, pepper, onion powder, and for the topping: additional melted butter and corn flakes.
There are two ways to prepare this easy casserole recipe: mix the ingredients together in a bowl, or mix them together in the crock pot.
I like to mix them together in a bowl first (starting with the sour cream, soup, and butter. Then folding in the seasonings and cheese. Finally, adding the frozen hash brown potatoes), and then spread into a greased crock pot. For an ultra easy method, you can mix the ingredients right in the crock pot. While this doesn’t end up as uniform as the bowl method, you dirty one less dish!
For the purposes of simplicity, the recipe card reflects the bowl method, while the in-post instructions below will show you the in pot method.
Pour your frozen cubed hash brown potatoes to the insert of a 6qt slow cooker.
Add in the sour cream, the undiluted cream of chicken soup, and then the shredded cheddar cheese.
Sprinkle in the seasonings, then toss it all together with a silicone spatula until uniformly combined.
Spread this mixture out evenly into your slow cooker and place the lid on the crock pot.
Cook on high for 2 1/2 – 3 hours, or on low for 5-6 hours. If possible, stir the mixture halfway through to ensure even cooking.
The Crunchy Topping
- Corn flakes: You will need 2 cups of crushed corn flakes cereal. You can buy it pre-crushed, or you can crush it yourself using a freezer bag and a rolling pin (or a food processor). I like my corn flakes still largely intact, but some prefer a fine crumb consistency. This is up to your preferences!
- Butter: You will need another 1/2 cup of butter.
Melt 1/2 cup of butter in a medium sized skillet over medium heat.
Add the crushed corn flakes to the melted butter and toss well to coat them.
Lightly toast over medium heat until the corn flakes are browned. Be careful, they can burn easily!
Spread the toasted corn flake topping on top of the cheesy hash brown casserole. Do not place the lid back on the slow cooker, as this will cause the topping to become soggy from the steam.
Serve and enjoy!
Cream of chicken: If you prefer not to use cream of soups, you can easily make your own at home. Since cream of chicken is used for this recipe, you’ll want to make a homemade cream of chicken. You can use this recipe for Cream of Chicken Soup from The Cozy Cook.
Fresh Potatoes: If you’d like to use fresh potatoes in place of the hash brown potatoes, you may do so with a few extra added steps. Firstly, use Russet potatoes since they are dry and firm. Secondly, peel them and dice them into 1/2″ cubes. Thirdly, soak them in cold water for 30 minutes, then drain and dry them on clean tea towels before proceeding with the recipe. You will also need to increase the total melted butter by about 2 tablespoons, since frozen hash brown potatoes have some oil/fat content.
Frequently Asked Questions
Often served at large events, such as funerals, this cheesy hashbrown potato casserole earned its moniker by being a crowd-pleasing side dish during a time when much comfort was needed. They are not only served at funerals, having earned their place at many potluck dinners and holiday dinners such as Thanksgiving and Christmas.
Most funeral potato recipes contain sour cream, condensed soup, cheese, and of course: cubed hash brown potatoes. Most often, Funeral Potatoes are topped with a crunchy and buttery crushed corn flake topping.
Yes, you can! Be certain to completely cool the cooked potatoes prior to serving. The consistency will change slightly in the freezer, but they should still be very delicious! Just thaw and reheat.
Yes, although there are some stipulations. If you’d like to use fresh potatoes, select whole russet potatoes, since they have a firm and dry texture. Peel the potatoes and cut into 1/2″ cubes. Soak in a bowl of cold water for 30 minutes, before draining and then drying on clean dish towels. Increase the butter in the casserole portion of the recipe by 2 tablespoons.
Main Dishes for Slow Cooker Funeral Potatoes
Turkey, ham, and chicken all make great main dishes for slow cooker funeral potatoes. Anything that would be served at a classic Sunday dinner will work well with this tasty side dish.
- Crock Pot Ham with Brown Sugar Glaze – Dinner at the Zoo
- Pork Loin – Café Delites
- Juicy Slow Cooker Turkey Breast – Recipe Tin Eats
- Slow Cooker Whole Chicken – Café Delites
More Easy Slow Cooker Recipes
- 1 1/2 pounds frozen cubed hashbrowns (about 2 12oz bags)
- 1 cup thick sour cream (like Daisy brand)
- 1 (10oz) can condensed cream of chicken soup
- 1/2 cup salted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups shredded sharp cheddar cheese
- 1/2 cup salted butter
- 2 cups crushed Corn Flakes cereal
- In a large bowl, combine the sour cream, cream of chicken soup, and 1/2 cup of melted butter. Fold them together with a silicone spatula.
- Add the salt, onion powder, and pepper. Fold it into the soup mixture to combine.
- Add in shredded cheddar cheese and fold again
- Finally, add in the frozen hash brown potatoes. Stir the mixture together until all of the potatoes are coated with the soup mixture.
- Pour the potato and soup mixture into a greased slow cooker. Smooth it out and ensure it is spread into the crock evenly.
- Place the lid on the slow cooker and cook on high for 3 hours, or on low for 5-6 hours. If you can, stir the mixture half way through the cook time to ensure for even cooking.
- Once the time is up, turn off the slow cooker and begin to prepare the crunchy corn flake topping.
- Melt 1/2 cup of butter in a medium sized skillet over medium heat.
- Add the crushed corn flakes to the melted butter and toss well to coat them. Lightly toast over medium heat until the corn flakes are browned. Be careful, they can burn easily!
- Spread the toasted corn flake topping on top of the cheesy hash brown casserole. Do not place the lid back on the slow cooker, as this will cause the topping to become soggy from the steam.
- Serve and enjoy!
Alternate preparation of topping: If you don't have access to a stove top to brown the corn flake topping, you can simply combine the melted butter and crushed corn flakes and sprinkle over the top of the casserole. The toasting makes for a better crunch and flavor, but this method will work in a pinch. Cut the butter for the topping back 2 tablespoons, making it about 6 tablespoons instead of the 1/2 cup.
Frozen Hash Brown Potatoes: Use the cubed, frozen hash brown potatoes. You do not need to thaw them for using in this recipe. You will need 1 1/2 pounds, which is equivalent to 2 (12oz) bags.
Fresh Potatoes: If you'd like to use fresh potatoes in place of the hash brown potatoes, you may do so with a few extra added steps. Firstly, use Russet potatoes since they are dry and firm. Secondly, peel them and dice them into 1/2" cubes. Thirdly, soak them in cold water for 30 minutes, then drain and dry them on clean tea towels before proceeding with the recipe. You will also need to increase the total melted butter by about 2 tablespoons, since frozen hash brown potatoes have some oil/fat content.
Amount Per Serving: Calories: 764Total Fat: 63gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 135mgSodium: 1332mgCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 18g
Nutritional information is an estimate only.
- Cream of Chicken Soup – The Cozy Cook