Crockpot Cheesy Potatoes

Crockpot Cheesy Potatoes 1 cream of chicken soup 10 3/4 oz 1 c. sour cream 1 Tbsp onion flakes 1/4 c. butter melted 1/4 tsp salt 1/4 tsp pepper 32 oz frozen cubed hash brown potatoes thawed 2 c. sharp cheddar cheese Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover. Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted. Notes Oven Directions Put potato mixture into a greased 9'' x 13'' casserole dish and spread out evenly. Cover with tinfoil. Place in a preheated oven at 350 degrees. Bake for 40-45 minutes or until nice and bubbly and heated through. Remove foil and continue cooking for 10-15 minutes or until cooked through and cheesy is just beginning to brown.