1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 cup whole milk
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 package (28 ounces) frozen shredded hash brown potatoes
2 cups shredded cheddar cheese, divided
Description
In a large bowl, whisk together soup, sour cream and milk. Add onion, salt, pepper and garlic powder. Stir in hash browns and 1 cup shredded cheese until combined.
Transfer mixture to a 5- or 6-qt. slow cooker. Sprinkle remaining 1 cup shredded cheese on top. Cook, covered, until potatoes are tender and edge is bubbly, 2-3 hours on high or 4-6 hours on low.
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