Ingredients
- 32 ounces frozen diced potatoes thawed
- 1 medium onion diced
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 ounces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 4 tablespoons unsalted butter melted
- 2 1/2 cups shredded cheddar cheese
Instructions
- Combine potatoes, onion, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, melted butter, and 1 1/2 cups of cheddar cheese in the Crock-Pot.
- Cover the crock-pot and cook on low heat for 4 hours.
- Uncover and sprinkle the remaining 1 cup of cheddar cheese over the top. Cover and cook for an additional 15 minutes, or until the cheese is melted and bubbly. Serve warm.
