Sorry I'm a little late posting today. With dental appointments and soccer practices it became a busy morning and early afternoon. But today I want to share a yummy hashbrown recipe you can whip up in your slow cooker.
It's always a nice easy thing to throw a side dish like this in the slow cooker. It keeps your oven free if you need to cook something at a different temperature, and slow cookers are just nice for throwing the ingredients in there and then let it do the work. Turn it on and forget about it!
I was going to make baked potatoes to go with the chicken I was making for dinner (for the in-law's too), but then decided last minute to switch to these even easier hashbrown potaotes. First you'll need frozen hashbrowns (this was a 30 ounce bag), 8 ounces of sour cream, 1 can of cream of chicken soup, 1&1/2 cups shredded cheddar cheese, and 1/2 cup of melted butter.
You'll also need about 1/4 cup or so of finely chopped onion.
Liberally spray or grease your slow cooker (I used butter).
Mix all the ingredients together in a large bowl. I put the hasbrowns in the bowl first and defrosted them for about 5 minutes (30% power) so they would break up easily. Add salt and pepper after mixing but not too heavy on the salt as the cheese is salty already.
Pour the mixture into the slow cooker and I added a little more pepper on top.
Look at that mountain of creamy cheesy goodness ready to go! Cook on low for about 4-5 hours or until potatoes are tender and the edges brown. I was silly and forgot to get an "after" photo but I'm sure you get the idea. Creamy cheesy potato goodness with browned edges all done quickly and easily! Enjoy!!
**I'll be busy this weekend with my daughter's hockey tourney, plus now that there won't be 5 on Friday, so I won't be posting tomorrow. I'll be back for Happy Homemaker Monday on Monday though. Have a wonderful weekend!!