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Crockpot Cheesy Potatoes

Course Crockpot
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 10 -12
Author Pam Rakes

Ingredients

  • 1 - 26-32 ounce bag frozen hash browns or freeze dried hash browns add 1 cup water/milk if using freeze dried
  • 1 - 8 oz container sour cream
  • 1 - 10.5 oz can cream of chicken soup
  • 1/2 cup milk
  • 1/4 - cup onion chopped fine
  • 2 1/2 - cups shredded cheddar cheese
  • 1/2 - cup butter melted
  • salt and pepper to taste (about 1/4 teaspoon each)

Instructions

  1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese, milk and melted butter.
  2. Mix to combine.
  3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray.
  4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
  5. The casserole should be crispy on the sides and bubbly throughout.
  6. Serve and enjoy!