Slow Cooker Cheesy Ranch Potatoes

• Produce

  • 1 package French's fried onions

• Breakfast Foods

  • 3 cups Corn flakes

• Canned Goods

  • 1 can Cream of chicken soup

• Condiments

  • 1 packet Hidden valley ranch dip

• Dairy

  • 1 stick Butter
  • 2 cups Cheddar cheese, medium
  • 1 cup Sour cream

• Other

  • 1 package Shredded hashbrowns (ore ida

Found on sugar-n-spicegals.com

Description

Ingredients

• 1 package shredded hashbrowns (Ore Ida)
• 2 cups shredded cheddar cheese (medium)
• 1 can cream of chicken soup
• 1 cup sour cream (Daisy)
• 1 packet Hidden Valley Ranch dip (in powder form)
• 1 stick of butter melted (1/2 cup)
• 3 cups corn flakes
• 1 package Frenchs fried onions

Directions

• Spray crock pot or line it with a slow cooker liner
• Pour in shredded hash browns (I use Ore Ida brand )
• Use a spoon or fork to break up any large chunks of frozen hash browns that may be stuck together
• Mix in shredded medium Cheddar cheese so that it is evenly distributed throughout the hash browns
• In a separate bowl whisk together cream of chicken soup, sour cream, and Hidden Valley ranch dip
• Pour over hashbrowns and mix evenly through out
• Add half of the French fried onions in with the hash browns and stir
• Melt butter in the microwave and then drizzle half of it over the hashbrowns and mix in
• In separate bowl crush up corn flakes and remainder of French fried onions. ( I crush them with a wire whisk, or you could put them in a Ziploc bag and crush them)
• Mix remainder of melted butter (about ¼ cup) in with the crushed cornflakes and fried onions
• Spread the over the top of the hashbrowns in your Crockpot
• Turn crock pot to High and let cook for 4 hours (or 6-8 hours on low)
• Serve!