Ingredients

The following ingredients have 4 Servings
  • 1 package (16 oz) bacon, cooked and chopped
  • 1/2 cup chopped onion
  • 1 container (16 oz) sour cream
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
  • 1 package (8 oz) shredded sharp Cheddar cheese (2 cups)
  • 2 tablespoons butter, melted
  • Chopped fresh chives, if desired

Instruction

  • Spray 5- to 6-quart oval slow cooker with cooking spray.
  • In large bowl, mix bacon, onion, sour cream, condensed soup, green chiles, salt and pepper; mix well.
  • Carefully stir in hash browns and cheese; mix well. Transfer mixture to slow cooker, and drizzle with melted butter.
  • Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto hash browns during cooking.)
  • Cook on High heat setting 3 to 4 hours, rotating insert after 1 1/2 hours. Cook until mixture is heated through in center and golden brown around edges. Garnish with chopped chives.