Potatoes (Slow Cooker)

By McLean

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

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.