Cheesy Chicken and Potatoes

By eaglezfan6

Ingredients

• 32oz package frozen hashbrowns
• 16 oz package frozen broccoli
• 2 10 3/4 oz cans cheddar cheese soup
• 2 12oz cans evaporated milk
• 1 1/2 lbs bonelss skinless chicken breast cubed
• 6oz can french fried onions, divided
• salt and pepper to taste
• 12oz package shredded cheddar cheese

Preparation

Step 1

Combine hashbrowns, broccoli, soup, milk, chicken and half the onions in a slow cooker sprayed with non stick spray. Add salt and pepper; stir and cover. Heat on low setting for 8 to 9 hours or on high setting for 4 hours. Stir in shredded cheese during the last 30 minutes of heating time. Sprinkle with remaining onions before serving.