Ingredients
– 2 pounds of frozen hash brown potatoes
– 1 can (10.5 oz) of cream of chicken soup
– 1 cup of sour cream
– 1 cup of shredded cheddar cheese (and more for topping, if desired)
– 1/2 cup of melted butter
– 1/2 teaspoon of onion powder
– Salt and pepper, to taste
– Optional: chopped green onions for garnish
Equipment Needed
– Crockpot (slow cooker)
– Measuring cups and spoons
– Mixing bowl
– Spatula or spoon for stirring
– Optional: aluminum foil (for easier cleanup)
Step-by-Step Instructions
To start off, I love to gather all my ingredients and equipment before jumping into the cooking process. It makes everything flow so much smoother! In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, onion powder, salt, and pepper. I usually mix these together until well-combined, and it smells so good already! Once it’s all mixed well, fold in the frozen hash browns and half a cup of shredded cheddar cheese. You want every potato piece to be coated in that creamy, delicious mixture. (See the next page below to continue steps…)