Ingredients
Units
Scale
- 32 ounces frozen hash browns
- 1/2 cup butter melted and cooled
- 1 can cream of chicken soup about 10 1/2 ounces
- 16 ounces sour cream
- 1 small white onion chopped
- 1 1/2 cups Colby Jack cheese grated or shredded
- 1/2 cup mild cheddar cheese grated or shredded
- Salt and black pepper to taste
Instructions
- Melt your butter and set it aside to cool.
- Shred cheese.
- Chop onion.
- Toss the sour cream, cream of chicken soup, melted butter, hashbrowns, onions and cheese into the crockpot. Mix well. (You can also use a large mixing bowl to mix and then transfer to the slow cooker).
- Add salt and pepper to taste and cook on high for 2 to 3 hours or on low for 4 hours.
Notes
An 8-ounce block of cheese typically makes 2 cups of shredded cheese. For this recipe, you’ll want to purchase at least 6 ounces of Colby Jack cheese and 2 ounces of Mild Cheddar Cheese.
- Prep Time: 10 min
- Cook Time: 2 hours
