Description
A rich and comforting potato bake made with cheesy goodness and a creamy sauce, slow-cooked to perfection for a melt-in-your-mouth experience.
Ingredients
Scale
- 30 oz frozen shredded hashbrown potatoes
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup unsalted butter, melted
- 1 tsp onion powder
- Salt and black pepper to taste
Instructions
- Grease your slow cooker with butter or non-stick spray.
- In a large bowl, whisk together sour cream, cream of chicken soup, melted butter, and onion powder.
- Fold in frozen hashbrown potatoes and 1 cup of shredded cheddar cheese.
- Pour the mixture into the slow cooker and level the top.
- Cover and cook on low for 4 hours (or high for 2 hours).
- Sprinkle the remaining 1 cup of cheese on top and cook for an additional 15 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American