Ingredients
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!
Instructions:
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!
