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10 minutes
240 minutes
250 minutes
- 1 (30 ounce) package frozen shredded hash brown potatoes
- 0.5 cup butter, melted
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 0.75 cup sour cream
- 2 cups shredded Cheddar cheese
- Add frozen hash browns to slow cooker, drizzle with melted butter, pour in condensed soup and sour cream, mixing well, then sprinkle with Cheddar cheese.
- After 2 hours of simmering on Low heat, give the mixture a gentle stir, and continue cooking for an additional 2 to 3 hours.
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