Indulge in the homestyle charm of Cracker Barrel’s classic Hashbrown Casserole without the dairy with our Dairy-Free Crockpot Cracker Barrel Hashbrown Casserole Copycat Recipe!
This slow-cooked sensation captures the essence of the beloved original, delivering rich, cheesy flavor without a hint of dairy.
Perfect for those with lactose sensitivities or anyone craving a dairy-free twist on a comfort food favorite.
Let your slow cooker do the work as it transforms simple ingredients into a creamy, dreamy dish that’s sure to become a dairy-free delight for your taste buds.
I’ve been dairy free for nearly a decade! Looking for more of my dairy free favorites? Check out my favorite dairy-free recipes here.
Be sure to check out the regular version of this recipe too: Crockpot Cracker Barrel Hash Brown Casserole Copycat Recipe here
WHAT TO EXPECT FROM THIS DAIRY FREE CROCKPOT CRACKER BARREL COPYCAT RECIPE
This hashbrown casserole is is both super easy to make dairy free and also not so easy. You’re taking the main flavor ingredients and substituting them for dairy-free versions. Anytime you do that, you’re going to alter the texture and taste.
The great news is that the final product is absolutely delicious!
When my family and I made Cracker Barrel’s Hashbrown Casserole in the regular recipe AND a dairy-free version on the same day and compared, this is what we found:
- The dairy-free version is creamier (if you can believe that)
- The dairy-free version is tangier – this is most likely due to the dairy free sour cream
- The dairy-free version tasted a little different. It wasn’t bad in any way, just different. We all agreed that we wouldn’t notice the difference if we didn’t have both recipes in front of us to taste back and forth.
- The dairy-free version took longer to cook – nearly an entire hour longer. Keep this in mind as you plan your meal!
These are easily found in the freezer section of your grocery store. You’ll need 32 ounces, which is roughly one bag.
You can use whatever brand you prefer. We like Full Circle or Earth Balance.
DAIRY FREE CREAM OF CHICKEN SOUP
You’ll need to make your own dairy free Cream of Chicken soup for this recipe. Don’t worry, it’s super easy and will only take you 10 minutes. Follow this recipe to make your dairy free cream of chicken soup.
DAIRY FREE SOUR CREAM
We love the VIOLIFE brand, but you can also use Kite Hill, Tofutti, Elmhurst or any other brand that you prefer.
DAIRY FREE CHEESE SHREDS – IDEALLY COLBY JACK AND MILD CHEDDAR CHEESE
We love the VIOLIFE brand, but you can use the brand that you can find.
SALT AND PEPPER
Step 1: Prepare your ingredients. Shred your cheese, melt your butter and chop the onion. You’ll also make your Dairy Free Cream of Chicken Soup.
Step 2: Dump all ingredients into the crockpot.
Step 3: Mix well. (You may want to mix in a large bowl and then pour into your crockpot if you run out of room)
Step 4: Cook on high for 3-4 hours or on low for 5-6 hours. Enjoy!
HINT: If you’ve made our regular recipe, you’ll see that this version cooks longer. You’ll need that extra cooking time for the dairy-free version.
MAKE THIS YOUR FAVORITE EASY HASHBROWN CASSEROLE EVER!
Have extra oven space? Take this Cracker Barrel copycat recipe to the next level by pouring your cooked, cheesy hash into a baking dish. Sprinkle breadcrumbs or crushed potato chips on the top of the casserole and bake at 350°F for 10 – 15 minutes until the topping is brown and crispy. Yum!
MAKE IT GLUTEN FREE
When you make your own cream of chicken soup using our recipe, you’ll also be creating a gluten free version of this yummy hashbrown casserole.
Store leftover casserole in an airtight container in the fridge for up to five days.
Freeze in an airtight container for up to 3 months. You could use an airtight container, gallon-size ziploc bags, or a casserole dish covered in aluminum foil. When ready to eat, thaw in the fridge overnight and bake in the oven at 350°F for 35-40 minutes or until heated through.
MAKING YOUR OWN DAIRY FREE CREAM OF CHICKEN SOUP
One of the bases of this recipe is a dairy free Cream of Chicken Soup. We have a super simple recipe that takes just 10 minutes. You’ll combine chicken broth, vegan butter, gluten free or regular flour and some salt. Easy peasy.
FREQUENTLY ASKED QUESTIONS
While frozen hashbrowns are recommended for convenience, you can substitute fresh, shredded potatoes. Ensure they are well-drained to prevent excess moisture in the dish. Just know that making a substitute for the main ingredient will impact the overall taste and texture of the dish.
Absolutely! Prepare the dish in advance, refrigerate, and reheat when ready to serve.
Absolutely! Feel free to customize the recipe by adding more cheese, sautéed vegetables, or even crumbled bacon for extra flavor.
This casserole is basically the easiest side dish you’ll ever make. It pairs will with a variety of dishes, like scrambled eggs, fresh fruit, salad, as well as a variety of meats.
Grease the slow cooker insert thoroughly with non-stick cooking spray or vegan butter to prevent sticking. You can also use slow cooker liners for easy cleanup.
Yes. I’ve been gluten free for nearly a decade! Be sure to use gluten free flour when you make your homemade Dairy Free Cream of Chicken Soup, and this recipe is gluten free!
Yes, you can freeze leftovers in airtight containers. Reheat in the oven or microwave.
This comes nearly to the brim of my 6qt crockpot, so you’ll want to make sure you have a SUPER large crockpot if you’re doubling this recipe.
While Colby is key to replicating the signature Cracker Barrel taste, you can use any dairy free cheese shreds to match your cheese preferences. I would start with cheddar and potentially combine mozzarella. (Those two are typically easily found in the dairy free section of your supermarket.)
Absolutely! Nutritional yeast is a popular dairy-free cheese substitute that can add a deliciously cheesy flavor to your dish. Adjust the quantity to your taste preferences.
- 1 serving homemade Dairy Free Cream of Chicken Soup (10.5 ounces)
- 32 ounces frozen hash browns
- 1/2 cup vegan butter melted and cooled
- 16 ounces dairy free sour cream
- 1 small white onion chopped
- 1 1/2 cups dairy free Colby Jack cheese shreds
- 1/2 cup dairy free mild cheddar cheese shreds
- Salt and black pepper to taste
- Make one serving of our Homemade Dairy Free Cream of Chicken Soup. This will take you roughly 10 minutes.
- Melt your vegan butter and set it aside to cool.
- Chop onion.
- Toss the dairy free sour cream, homemade dairy free cream of chicken soup, melted vegan butter, hashbrowns, onions and dairy free cheese shreds into the crockpot. Mix well. (You can also use a large mixing bowl to mix and then transfer to the slow cooker).
- Add salt and pepper to taste and cook on high for 3 to 4 hours or on low for 5 to 6 hours.
- Prep Time: 15 min
- Cook Time: 3 hours