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Having a slow cooker is so perfect! If I was going to make this dish then I would have to spend an hour in the kitchen cooking. The slow cooker lets me throw everything together and come back to a home cooked meal.

Your Shopping List

• 1 (28-32 oz) bag frozen hashbrowns
• 1 (10.75 oz) can cream of chicken soup (I used 98% fat free)
• 1 cup sour cream (I used light)
• 1½ cups sharp cheddar cheese
• 2 tablespoons butter, melted
• 2 tablespoons diced onion
• ½ cup sharp cheddar cheese (optional topping)
• green onions, sliced (optional topping)

The Instructions To Follow

• Place all ingredients, except for ½ cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated.
• Place lid on top of slow cooker and cook on low for 4-5 hours.
• Remove lid and top potatoes with additional ½ cup cheddar cheese.
• Let cook for 10-15 more minutes or until cheese starts to melt.

Finished!

I love Cheesy Potatoes. Throwing them in the slow cooker just makes everything come together perfectly. When I come home from work or shopping I know that there is going to be something delicious waiting for me to devour.

Let Us Know If You Have Tried This Before & How It Turned Out When You Made It!

This Recipe Was Adapted From:Six Sisters Stuff