Some recipes end up becoming part of the regular dinner rotation, and this Slow Cooker Chicken Pot Pie Hash Brown Casserole is one of them. If your family loves classic chicken pot pie, I think you’ll really enjoy this version.
It’s one of those meals I make when I want something warm, filling, and easy without spending the evening standing over the stove. Everything cooks together in the slow cooker, which makes busy days so much easier.
The creamy chicken, vegetables, hash browns, cheddar cheese, and buttery cracker topping come together to make a comforting meal that’s perfect any time of year.
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Ingredients You’ll Need
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 small onion diced
- 2 Tbsp butter
- 1 cup chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 packet chicken gravy mix
- 1 tsp poultry seasoning
- 1 26-ounce bag frozen shredded hash browns thawed
- 1 12-ounce bag frozen peas and carrots
- 1 cup frozen corn
- 8 ounces cream cheese cubed
- 2 ½ cups shredded sharp cheddar cheese divided
- 1 sleeve Ritz crackers (from a standard-size box, not Fresh Stacks) crushed
- 3 Tbsp butter melted
- 2 Tbsp chopped parsley optional
How to Make Slow Cooker Chicken Pot Pie Hash Brown Casserole
1. Lightly coat a 6-quart slow cooker with nonstick cooking spray. Add the chicken to the bottom of the slow cooker. Season with the salt, black pepper, and garlic powder. Sprinkle the diced onion over the top, then add the butter and pour in the chicken broth.
2. Add the cream of chicken soup, chicken gravy mix, and poultry seasoning. Stir gently to combine, then add the cubed cream cheese.
3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2½ to 3 hours, until the chicken is cooked through and tender.
4. Stir in the thawed hash browns, frozen peas and carrots, and frozen corn until everything is evenly combined. Cover and continue cooking on LOW for 1½ to 2 hours, stirring once halfway through, until the hash browns are tender and the cream cheese has completely melted.
5. Stir in 2 cups of the shredded cheddar cheese until melted and creamy.
6. In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the remaining ½ cup cheddar cheese evenly over the casserole, then top with the buttery cracker crumbs.
7. Cover and cook for another 10 to 15 minutes, or until the cheese has melted and the casserole is hot throughout. Sprinkle with chopped parsley, if desired, before serving.
Slow Cooker Chicken Pot Pie Hash Brown Casserole
Equipment
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 small onion diced
- 2 Tbsp butter
- 1 cup chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 packet chicken gravy mix
- 1 tsp poultry seasoning
- 1 26-ounce bag frozen shredded hash browns thawed
- 1 12-ounce bag frozen peas and carrots
- 1 cup frozen corn
- 8 ounces cream cheese cubed
- 2 ½ cups shredded sharp cheddar cheese divided
- 1 sleeve Ritz crackers (from a standard-size box, not Fresh Stacks) crushed
- 3 Tbsp butter melted
- 2 Tbsp chopped parsley optional
Instructions
- Lightly spray a 6-quart slow cooker with nonstick cooking spray.
- Place the chicken into the bottom of the slow cooker.
- Season the chicken with the salt, black pepper, and garlic powder.
- Sprinkle the diced onion over the chicken and add the butter.
- Pour in the chicken broth.
- Add the cream of chicken soup, chicken gravy mix and poultry seasoning. Stir gently around the chicken until combined.
- Add the cubed cream cheese.
- Cover and cook on LOW for 3-4 hours or HIGH for 2½–3 hours, until the chicken is cooked through and tender.
- Stir in the thawed shredded hash browns, frozen peas and carrots and frozen corn until well combined.
- Cover and cook on LOW for 1½–2 hours, stirring once halfway through, until the hash browns are tender and the cream cheese has melted.
- Stir in 2 cups of the shredded cheddar cheese until completely melted and creamy.
- In a small bowl, combine the crushed Ritz crackers with the melted butter.
- Sprinkle the remaining ½ cup cheddar cheese evenly over the casserole.
- Top with the buttery Ritz cracker crumbs.
- Cover and cook for another 10–15 minutes until the cheese is melted and everything is hot.
- Sprinkle with chopped parsley before serving.
Notes
- Thaw the hash browns before adding them to the slow cooker. This helps keep the casserole nice and creamy instead of watery.
- Cut the chicken into bite-sized pieces that are on the larger side so they stay tender and don’t get lost in the casserole.
- Let the casserole sit for 5 to 10 minutes before serving. It will thicken up as it rests.
- If possible, shred your own cheddar cheese. It melts smoother than pre-shredded cheese.
- If you’d like a crispier cracker topping, transfer the finished casserole to an oven-safe dish and broil it for 2 to 3 minutes before serving.
- Boneless, skinless chicken thighs work well in place of the chicken breasts.
- You can use cream of celery or cream of mushroom soup instead of cream of chicken soup.
- Colby Jack or Monterey Jack cheese are both great alternatives to sharp cheddar.
- Club crackers can be used in place of the Ritz crackers.
- Leftover cooked turkey is an easy substitute for the chicken.
- Broccoli Cheddar Version: Swap the corn for 2 cups of chopped broccoli florets.
- Homestyle Pot Pie Version: Add ½ tsp rubbed sage along with the poultry seasoning for even more classic chicken pot pie flavor.
- Extra Cheesy Version: For an even cheesier casserole, stir in an additional 1 cup of shredded sharp cheddar cheese.
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