Slow Cooker Cheese Potatoes
By Renna
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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