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Ingredients
- 1 (10 3/4 oz) cream of chicken soup
- 1 c. sour cream
- 1 Tbsp onion flakes
- 1/4 c. butter, melted
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 (32 oz) frozen cubed hash brown potatoes, thawed
- 2 c. sharp cheddar cheese
Details
Preparation time 10mins
Cooking time 250mins
Preparation
Step 1
Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.
Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.
Yield: 8 servings
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