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hash brown chicken pot pie casserole feature

Slow Cooker Chicken Pot Pie Hash Brown Casserole

Author: Tiffany | Frosting and Confetti
This Slow Cooker Chicken Pot Pie Hash Brown Casserole combines tender chicken, hash browns, mixed vegetables, and a creamy sauce into one hearty, comforting meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Dinner
Cuisine American
Servings 6

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

Tips and Tricks
  • 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.
Substitutions
  • 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.
Variations
  • 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.
Keyword Casserole, Chicken, Slow Cooker
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