The Best Crock Pot Cheesy Potatoes

• Gluten free

• Produce

  • 1/2 cup Onion

• Canned Goods

  • 1 Can Cream of chicken soup, condensed
  • 1 32 Ounces Package Hash, frozen browns

• Baking & Spices

  • 1/4 tsp Pepper
  • 3/4 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 2 cups Cheddar cheese, sharp
  • 1 cup Sour cream

Found on gonnawantseconds.com

Ingredients

• 1-10-3/4 Can Condensed Cream of Chicken Soup (Undiluted)
• 1 Cup Sour Cream
• 1/2 Cup Onion, Finely Chopped
• 1/4 Cup Butter, Melted
• 3/4 Teaspoons Salt
• 1/4 Teaspoon Pepper
• 1-32 Ounces Package Frozen Cubed Hash Browns,Thawed
• 2 Cups ( 8 Ounces) Sharp Cheddar Cheese, Shredded

Directions

• 1. Add the first 6 ingredients to a 4-5 quart capacity Crock Pot. Stir until combined. Add the potatoes and stir until evenly distributed. Sprinkle the top with 1 cup of the shredded cheese. Store remaining 1 cup of cheese in the fridge until needed. 2. Cover with the lid and cook on low for 4-5 hours or until the potatoes are cooked and fork tender. Turn the Crock Pot off and sprinkle the remaining 1 cup of cheese. Replace the lid and let the cheese melt and serve.