A creamy, slow-cooked potato dish loaded with melted cheeses, sour cream, and simple ingredients, perfect for comfort food lovers.
Ingredients
Scale
30 ounces frozen diced hash brown potatoes
2 cups shredded cheddar cheese
1 cup sour cream
1 can (10.5 ounces) cream of chicken soup
1/2 cup unsalted butter, melted
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup shredded Monterey Jack cheese
Instructions
- Lightly grease the crockpot.
- Mix butter, sour cream, and soup until smooth.
- Stir in cheeses until combined.
- Add onion, garlic, salt, pepper, and paprika.
- Fold in potatoes until fully coated.
- Transfer to crockpot and spread evenly.
- Cook on low 4–5 hours or high 2–3 hours.
- Stir halfway through if possible.
- Cook until potatoes are tender and cheese melts.
- Let rest 10 minutes before serving.