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Slow Cooker Potato Casserole


  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 cup sour cream (I used light)
  • 1 small onion, finely chopped
  • 1/4 cup butter, melted
  • 3/4 tsp salt
  • pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • 1 (32 oz) pkg frozen cubed hash brown potatoes , thawed (however, I recommend keeping them frozen if you want the potatoes more chunky and not so mushy)
  • diced green onion or chives, optional for garnish


  1. In a 4 qt slow cooker, combine the soup, sour cream, onion, melted butter, salt, pepper, and 1 1/2 cups of the cheddar cheese.
  2. Stir in the hash browns to coat.
  3. Cook, covered, on low for 4 hours.
  4. Sprinkle with remaining cheese and let cook for 5 minutes or until cheese is melted. Garnish with green onion or chives if desired. Serves 6-8.
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