Ingredients
– 2 pounds frozen hash brown potatoes
– 1 (10.5 oz) can cream of chicken soup
– 1 cup sour cream
– 2 cups shredded cheddar cheese
– 1/2 cup diced onion (optional)
– 1/4 cup melted butter
– Salt and pepper to taste
– Additional cheese for topping (optional)
Equipment Needed
– Crockpot (slow cooker)
– Large mixing bowl
– Spoon for mixing
– Measuring cups and spoons
– Knife (if chopping onion)
Step-by-Step Instructions
To kick off this recipe, I recommend lightly greasing the inside of your Crockpot to prevent sticking. In a large mixing bowl, combine the frozen hash browns, cream of chicken soup, sour cream, melted butter, diced onion, and season with salt and pepper. Give everything a good stir until it’s all nicely blended. I love how the colors start to meld together, and the creamy mixture smells so inviting! (See the next page below to continue steps…)