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Slow Cooker Cheese Potatoes

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Rate this recipe 4.6/5 (16 Votes)

Ingredients

  • 2 pounds bag frozen hash browns
  • 16 ounces sour cream
  • 10 ounces shredded cheddar
  • 4 ounces Monterey Jack cheese
  • 1 stick or 1/2 cup butter or margarine
  • 1/2 cup chopped onions
  • 1 can cream of chicken soup

Details

Preparation

Step 1

Place hashbrowns in large bowl, stir in all remaining ingredients (save some of cheddar cheese to sprinkle on top later) and mix together.

Cook in slow cooker about 4-5 hours. Add cheese to top when serving.

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