cup plus 3 tablespoon butter, divided
can (10¾ ounces) condensed cream of chicken soup undiluted
ounces sour cream
cup chopped onion1 teaspoon salt
pounds potatoes2 cups shredded cheddar cheese
1½ to 2
cups stuffing mix
1Place 1/4 cup butter in medium microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 50 to 60 seconds or until completely melted. Add undiluted soup, sour cream, onion and salt to butter; mix well. .2Peel potatoes; cut into 1/2-inch cubes. .3Combine potatoes and cheese in slow cooker. Pour soup mixture into slow cooker; mix well. Sprinkle stuffing mix over potato mixture. .4Place remaining butter in small microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH 40 to 45 seconds or until melted. Drizzle butter over stuffing mix in slow cooker. .5Cover slow cooker and cook on HIGH 5 to 6 hours or on LOW 8 to 10 hours or until hot and bubbly and potatoes are tender. Store leftovers, covered, in refrigerator.