This recipe is so good, even my kids scrape their plates clean afterwards



1 bag of frozen diced potatoes for hash browns (32 ounces)

1 small onion, chopped

1 cup of sour cream

1 can of condensed chicken soup (10.5 ounces)

4 tablespoons of melted butter

½ teaspoon of garlic powder

Salt and pepper to taste

2 cups of shredded cheddar cheese

Pro Tip: You can use French onion dip instead of sour cream and onion!


1. Place the frozen diced potatoes, finely chopped onion, sour cream, condensed chicken soup, melted butter, garlic powder, salt, pepper, and 1 cup of shredded cheddar cheese in the slow cooker. Stir until well combined.

2. Set the slow cooker to high heat and cook for 4 hours.

3. Once done, sprinkle the remaining shredded cheddar cheese on top and continue cooking on high for another 15 minutes.

4. Serve!