Ingredients
- 30 ounces frozen shredded hash brown potatoes thawed, about 1 large bag
- 1 can cream of chicken soup 10.5 ounces
- 2 cups sour cream
- 1 medium onion finely chopped
- 2 cups shredded cheddar cheese divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Coat the inside of a 6-quart Crock-Pot or slow cooker with nonstick cooking spray.
- In a large bowl, mix together the thawed hash browns, cream of chicken soup, sour cream, chopped onion, 1 cup of shredded cheddar cheese, garlic powder, salt, and pepper until well combined.
- Transfer the mixture to the Crock-Pot and spread evenly with a spatula.
- Cover and cook on low for 4 hours, or until the potatoes are tender.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the potatoes. Cover and cook for an additional 10 minutes, or until the cheese is melted.
- Serve the funeral potatoes hot as a comforting side dish.
