Ingredients :
- 1 can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1 cup whole milk
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 package frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese, divided
Directions :
- In a large bowl, whisk together soup, sour cream and milk. Add onion, salt, pepper and garlic powder. Stir in hash browns and 1 cup shredded cheese until combined.
- Transfer mixture to a 5- or 6-qt. slow cooker. Sprinkle remaining 1 cup shredded cheese on top. Cook, covered, until potatoes are tender and edge is bubbly, 2-3 hours on high or 4-6 hours on low.
