CROCKPOT CHEESY POTATOES

These crockpot cheesy potatoes are tender, creamy and loaded with
flavor. An easy dump and go side dish that takes just 5 minutes prep!


INGREDIENTS

30 ounce bag hash browns (diced or shredded, thawed)
10.5 ounce can cream of chicken (or celery or mushroom)
1/2 cup sour cream
1/4 cup melted butter (I use salted)
1/2 teaspoon onion powder
1/2 teaspoon kosher salt (more to taste)
1/4 teaspoon pepper (more to taste)
1 1/2 cups shredded cheddar cheese (more if desired)

INSTRUCTIONS
Make sure your potatoes are mostly thawed and drain any excess water.
In the base of the crockpot, combine potatoes, sour cream, cream of
chicken, melted butter, onion powder, salt and pepper. Then mix in
half of the shredded cheese. Stir until combined.
Cook on low for 4-5 hours or on high for 3 hours.
The last 10-15 minutes of cooking, sprinkle the remainder of the
cheese over top and cover. Cook until bubbly.
Let rest for 5 minutes before serving. Then enjoy while warm!

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