Slow COoker Cracker Barrel Hash Brown Casserole

By Yvette-2

Ingredients

• 8 T. unsalted butter, divided
• 4 T. all purpose flour
• 1/4 t. seasoning
• 1/4 t. onion powder
• 1/4 t. garlic powder
• 1/2 t. each, salt and pepper
• 1/2 c. whole milk
• 1 c. chicken broth
• 1/2 c. chopped onion
• 26 oz. frozen hash browns, shredded
• 8 oz. shredded Colby cheese

Preparation

Step 1

Melt 2 T. butter over medium heat in a saucepan.
Sprinkle in flour, poultry seasoning, onion powder, garlic powder and salt and pepper. Stir to combine.
Add liquids to create the sauce mix. Whisk all ingredients in the saucepan and slowly pour in the milk. This will create a thick paste.
Slowly pour in the chicken broth and continue to whisk constantly.
Bring the sauce to a boil and cook for 2 more minutes while continuing to whisk.
Pour completed sauce into a 6 quart slow cooker.
Add remaining 6 T. butter and onions. Stir until butter is melted.
Stir in cheese and frozen hash browns.
Cover and cook on low for 5-6 hours. Cool slight before serving.