Slow Cooker Cheesy Potatoes

• Produce

  • 1 Green onions
  • 2 tbsp Onion

• Canned Goods

  • 1 (10.75 oz can Cream of chicken soup

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheddar, sharp
  • 1 cup Sour cream

• Other

  • 1 (28-32 oz bag frozen hashbrowns

Found on sixsistersstuff.com

Description

Ingredients

• 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)
• 1 1/2 cups sharp cheddar cheese
• 2 tablespoons butter, melted
• 2 tablespoons diced onion
• 1/2 cup sharp cheddar cheese (optional topping)
• green onions, sliced (optional topping)

Directions

• Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 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 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.