1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 cup whole milk
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 package (28 ounces) frozen shredded hash brown potatoes
2 cups shredded cheddar cheese, divided
1In a large bowl, whisk together soup, sour cream and milk. Add onion, salt, pepper and garlic powder. Stir in hash browns and 1 cup shredded cheese until combined.
2Transfer mixture to a 5- or 6-qt. slow cooker. Sprinkle remaining 1 cup shredded cheese on top. Cook, covered, until potatoes are tender and edges are bubbly, 2 to 3 hours on high or 4 to 6 hours on low.
Total Time
Prep: 15 Mins. Cook: 2 Hrs.
These slow-cooker cheesy potatoes come together effortlessly, delivering rich, savory flavor with every creamy bite.
Nutrition Facts
1 serving: 254 calories, 15g fat (8g saturated fat), 44mg cholesterol, 531mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 9g protein.