1 - 26 - 32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
1/4 - cup onion, chopped fine
1 1/2 - cups shredded cheddar cheese
1/2 - cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
Mix to combine. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray.
Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
Source: Mommy's Kitchen
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
1/4 - cup onion, chopped fine
1 1/2 - cups shredded cheddar cheese
1/2 - cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)
In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
Mix to combine. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray.
Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
Source: Mommy's Kitchen