30 ounces of frozen shredded hash browns, thawed
10.75 ounces of cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup melted butter
1/2 cup chopped onion
1 pint sour cream
Salt and pepper to taste
Optional: 1/4 cup chopped parsley for garnish
Instructions:
Mix thawed hash browns, cream of chicken soup, cheddar cheese, melted butter, chopped onion, and sour cream in a large bowl. Season with salt and pepper.
Lightly grease the slow cooker with butter or cooking spray.
Pour the mixture into the slow cooker, spreading evenly.
Cook on low for 5-6 hours or high for 2-3 hours, until heated through and edges turn golden.
Optionally, garnish with chopped parsley for added color and freshness.
Serve warm, savoring the comforting essence of Southern-style cooking right from your slow cooker
