If you’re making these for a potluck or dinner party, you might as well go ahead and double or triple the recipe right off the bat. These are always a huge hit. I never have to worry about cleaning up any leftovers, because they are always cleaned out. I will line the crock pot before putting in the ingredients too. Then, I have nothing to worry about cleaning. I just wipe ou the pan and stick the slow cooker back in the closet. Easy peasy! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“They are so simple and yummy everyone will be singing you praises around the table.”
Get ready for all the compliments that are coming your way after you serve this tasty potato dish.
Ingredients
1 (10 3/4 oz) Campbell’s cream of chicken soup
1 c. Daisy sour cream
1 Tbsp onion flakes
1/4 c. Land O’ Lakes butter, melted
1/4 tsp salt
1/4 tsp pepper
1 (32 oz) frozen cubed hash brown potatoes, thawed
2 c. sharp cheddar cheese
Instructions
Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.
Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.
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Quick Tip: Try with pepper jack, Swiss, or monterey jack cheese.
Thanks again to Julie’s Eats & Treats for this scrumptious recipe.
