Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream1 small onion, finely chopped1/4 cup butter, melted3/4 teaspoon salt1/4 teaspoon pepper1 package (32 ounces) frozen cubed hash brown potatoes, thawed2 cups shredded cheddar cheese, divided
Preparation
In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.
