The Best Crock Pot Cheesy Potatoes

• 1 (10-3/4 Ounce) Can Condensed Cream of Chicken Soup Undiluted
• 1 Cup Sour Cream
• 1/2 Cup Onion,Finely Chopped
• 1/4 Cup Butter,Melted
• 3/4 Teaspoons Salt
• 1/4 TeaspoonPepper

font-style: inherit; font-variant: inherit; line-height: 1.2rem; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 1.5em !important; padding: 0px 0px 5px; position: relative; vertical-align: baseline;">1-32 OuncesPackage Frozen Cubed Hash Browns, Thawed

2 Cups 8 Ounces Sharp Cheddar Cheese, Shredded

INSTRUCTIONS

1. Add the first 6 ingredients to a 4-5 quart capacity Crock Pot. Stir until combined. 
2. Add the potatoes and stir until evenly distributed.
3. Sprinkle the top with 1 cup of the shredded cheese. Store remaining 1 cup of cheese in the fridge until needed.
4. Cover with the lid and cook on low for 4-5 hours or until the potatoes are cooked and fork tender. 
5. Turn the Crock Pot off and sprinkle the remaining 1 cup of cheese. Replace the lid and let the cheese melt and serve.

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