Ingredients

The following ingredients have 11 Servings
  • 1 (28 oz) bag frozen hashbrowns or 28 oz of shredded baked potatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups sour cream
  • 1 (10 oz) can cream of chicken soup
  • 8 oz (2 cups) shredded sharp cheddar cheese, divided
  • ¾ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • ½ cup diced green onions.

Instruction

  • In a large bowl combine hashbrowns, garlic powder, onion powder, sour cream, cream of chicken soup, 1 ½ cups cheddar cheese, salt and pepper. Stir until everything is well incorporated.
  • Spread the hashbrown mixture into the bottom of a greased slow cooker.
  • Cover the slow cooker and cook on HIGH for about 3 hours.
  • Sprinkle the top of the casserole with remaining ½ cup of cheese. Let the cheese melt.
  • Serve the potatoes and top each serving with some diced green onions.