These slow cooker 5-ingredient funeral potatoes are my shortcut version of the creamy, cheesy side dish my grandmother brought to every spring gathering. Her big white casserole dish always came home scraped completely clean, and this recipe keeps that same comforting flavor with a much easier, hands-off method. Frozen hash browns get mixed with a rich, savory sauce, plenty of cheddar, and a buttery cornflake topping, then bubble away in the slow cooker until golden and irresistible. It’s the kind of Midwest potluck classic you can toss together before work and let it do its thing while you handle the rest of life.
Serve these funeral potatoes straight from the slow cooker on warm, so everyone can scoop into the bubbling, cheesy goodness. They’re perfect alongside baked ham, roast chicken, or grilled pork chops, and they fit right in with holiday spreads, Sunday dinners, and casual weeknight meals. Add a simple green salad or steamed green beans to balance the richness, and maybe some dinner rolls to soak up any extra creamy sauce. For gatherings, I like to park the slow cooker on the buffet with a spoon and let people help themselves all evening.
Slow Cooker 5-Ingredient Funeral PotatoesServings: 8
Ingredients
1 (30–32 oz) bag frozen shredded hash brown potatoes, thawed
2 (10.5 oz each) cans condensed cream of chicken soup
2 cups shredded sharp cheddar cheese, divided
1 1/2 cups crushed cornflake cereal
6 tablespoons salted butter, melted, divided
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
In a large mixing bowl, stir together the thawed shredded hash browns, both cans of condensed cream of chicken soup, 1 1/2 cups of the shredded cheddar cheese, and 4 tablespoons of the melted butter. Mix until everything is evenly coated and the potatoes are well combined with the creamy sauce.
Spoon the potato mixture into the prepared slow cooker and spread it into an even layer, gently pressing it down so there are no big air pockets.
In a separate medium bowl, combine the crushed cornflakes with the remaining 2 tablespoons melted butter, stirring until all the cereal is lightly coated.
Sprinkle the buttery cornflake mixture evenly over the top of the potatoes in the slow cooker, covering as much of the surface as possible to create a crispy crust.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender, the edges are bubbling, and the center is hot all the way through.
About 30 minutes before serving, carefully remove the lid, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the cornflake layer, then replace the lid and continue cooking until the cheese is fully melted and the topping is golden and crisp around the edges.
Once cooked, switch the slow cooker to WARM for serving. Let the potatoes sit with the lid slightly ajar for 5 to 10 minutes to allow the topping to stay crisp, then serve straight from the white slow cooker, scooping down through the golden cornflake crust into the creamy, cheesy hash browns.
Variations & Tips
To channel my grandmother’s version even more, you can stir in 1/2 cup of finely chopped onion or green onion with the potato mixture (this will technically add an ingredient, but it boosts that nostalgic flavor). If you need to keep it strictly 5-ingredient, try using a can of condensed cream of onion soup in place of one can of cream of chicken for a subtle onion note. For a little protein, fold in 1 to 2 cups of diced cooked ham before cooking—perfect for using up holiday leftovers. You can also swap part of the cheddar for Colby Jack or pepper jack for a mild kick. If you don’t have cornflakes, crushed buttery crackers or plain potato chips make a great stand-in topping. To prep ahead, mix the potato base the night before, spread it in the slow cooker crock, cover, and refrigerate; in the morning, let it sit at room temperature while you prep the cornflake topping, then cook as directed (adding 15–20 minutes if it’s very cold). For a lighter version, you can use reduced-fat soup and cheese and cut the butter slightly, just know the texture will be a bit less rich and creamy.
