Slow Cooker Cheesy Hash Brown Potatoes Recipe

In a large bowl, combine the frozen hash browns, cream of chicken soup, sour cream, diced onion, 1 1/2 cups of shredded cheddar cheese, melted butter, salt, and black pepper. Mix well to combine.

Pour the mixture into a greased slow cooker and spread it out evenly.

Cover the slow cooker and cook on low heat for 4 hours or until the potatoes are tender.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the potatoes.

Cover the slow cooker again and let the cheese melt for about 5 minutes.

Serve the cheesy hash brown potatoes hot and enjoy!