1 (10 3/4 oz) Campbell’s cream of chicken soup
1 c. Daisy sour cream
1 Tbsp onion flakes
1/4 c. butter, melted
1/4 tsp salt
1/4 tsp pepper
1 (32 oz) frozen cubed hash brown potatoes, thawed
2 c. sharp Kraft cheddar cheese
Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.
Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.
Source : allrecipes.com