Description
Make incredibly creamy, gooey cheesy potatoes with minimal effort using your slow cooker. This dump and go recipe is perfect for potlucks and family dinners.
Ingredients
Scale
- 1 bag (30 ounces) frozen shredded hash browns, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Lightly grease the inside of your slow cooker insert.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 3/4 cup of the shredded cheddar cheese, milk, salt, and pepper. Mix until everything is evenly coated.
- Transfer the potato mixture to the prepared slow cooker. Spread it into an even layer.
- Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the potatoes are tender and the mixture is hot throughout.
- Stir the mixture gently about 30 minutes before serving.
- Sprinkle the remaining 1/4 cup of cheddar cheese over the top during the last 15 minutes of cooking, or until melted and bubbly.
- Serve hot directly from the slow cooker.
Notes
- For a richer flavor, substitute the cream of chicken soup with cream of cheddar soup.
- If you prefer a thinner consistency, add an extra splash of milk.
- This recipe works well for keeping warm during a party or potluck setting.
- Prep Time: 10 min
- Cook Time: 3 hr
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 11
- Cholesterol: 55