Cheesy Potatoes Crock Pot

Cheesy Potatoes Crock Pot 1 bag of frozen shredded hashbrowns thawed in fridge for 2-6 hours 2 cans cream of chicken soup 8 oz. sour cream 1½ cups cheese - shredded cheddar divided (colby jack, sharp cheddar, mild cheddar - any will do) 1 cup milk ½ cup diced yellow onion 5 tabs butter Combine all ingredients minus the butter in the crock pot. Top with tabs of butter Cook on high for 2 hours Sprinkle with remaining ½ cup of cheese until melted and enjoy