Ingredients:

  • 30 oz frozen hash browns, cubed or shredded
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup salted butter, melted
  • 10.5 oz cream of chicken soup
  • 2 cups full-fat sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cracked black pepper

Instructions:

  1. In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper until the mixture is uniform and ivory in color.
  2. Gently fold the frozen hash browns and 1.5 cups of the shredded cheese into the cream mixture, ensuring every potato cube is thoroughly coated.
  3. Grease a 6-quart slow cooker with non-stick cooking spray.
  4. Transfer the potato mixture into the slow cooker, smoothing the top with a spatula.
  5. Sprinkle the remaining 0.5 cup of shredded cheese over the top of the mixture.
  6. Cover and cook on the LOW setting for 4 hours until the center is bubbling and the edges have formed a golden-brown crust.