Crockpot Cheesy Potatoes

Creamy slow-cooker cheesy potatoes made with thawed shredded hashbrowns, cream of chicken soup, sour cream, cheddar, milk, onion, and butter—easy, comforting side dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spray the inside of a 6-quart slow cooker with cooking spray.

Step 2

Combine thawed hashbrowns, cream of chicken soup, sour cream, 1 cup cheddar, milk, and diced onion directly in the slow cooker. Stir until evenly mixed.

Step 3

Dot the top with butter, or melt the butter and stir it in.

Step 4

Cover and cook on high for 2 hours without lifting the lid.

Step 5

Sprinkle remaining 1/2 cup cheese over the top. Replace lid for 5 minutes, until melted.

Step 6

Serve straight from the slow cooker.