Ingredients
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 16 ounces frozen shredded hash browns
Instructions
- Spray the inside of the Crock-Pot with non-stick cooking spray.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, black pepper, and kosher salt. Stir until all ingredients are well mixed.
- Fold in the frozen shredded hash browns into the mixture until they are completely coated.
- Transfer the hash brown mixture to the prepared Crock-Pot and spread it out evenly.
- Cover the Crock-Pot and cook on low for 3 hours, until the casserole is hot throughout and the cheese is melted.
- Serve the hash brown casserole warm as a hearty side dish or a main course.
