SLOW COOKER CHEESY POTATOES

Ingredients

• 1 (28-32 oz) bag frozen hashbrowns

• 1 (10.75 oz) can cream of chicken soup (I used 98% fat free)

• 1 cup sour cream (I used light)

• 1 1/2 cups sharp cheddar cheese

• 2 tablespoons butter, melted

• 2 tablespoons diced onion

• 1/2 cup sharp cheddar cheese (optional topping)

• green onions, sliced (optional topping)

Instructions

1. Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.

2. Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.

#potatoes