*(6-quart slow cooker; serves 8)*
32 oz (about 4 cups) frozen shredded hash browns, thawed and patted dry
1 (10.75 oz) can condensed cream of chicken soup (or cream of mushroom for vegetarian)
1½ cups sour cream
2 cups shredded cheddar cheese, divided
½ cup diced onion (optional, but recommended)
Salt & black pepper to taste
Optional: ½ tsp garlic powder, cooked bacon bits, or chopped chives for garnish.
Step-by-Step Instructions
Step 1: Prep Your Slow Cooker
Grease the inside of a 6-quart slow cooker with nonstick spray or a little butter.
Step 2: Combine the Wet Ingredients
In a large bowl, mix together the cream of chicken soup, sour cream, 1½ cups of the shredded cheddar cheese, diced onion, salt, pepper, and garlic powder (if using).
Step 3: Add the Hash Browns
Add the thawed, patted-dry hash browns to the bowl. Stir until everything is evenly coated.
Step 4: Transfer to Slow Cooker
Pour the mixture into the prepared slow cooker. Spread it into an even layer.
Step 5: Top with Remaining Cheese
Sprinkle the remaining ½ cup of cheddar cheese over the top.
Step 6: Cook
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the edges are bubbly and the center is set.
Step 7: Garnish and Serve
Sprinkle with chives or bacon bits if desired. Serve directly from the slow cooker (keep on “warm” setting).
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