Ingredients:

  • 32 oz frozen diced hash brown potatoes
  • 0.5 cup unsalted butter, melted
  • 16 oz full-fat sour cream
  • 10.5 oz condensed cream of chicken soup
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 2 cups sharp Cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, shredded

Instructions:

  1. Grease the inside of your crock with butter or non stick spray to prevent the cheese from bonding to the ceramic.
  2. In a large bowl, combine the 16 oz sour cream, 10.5 oz condensed soup, 0.5 cup melted butter, and all the spices.
  3. Fold in 1.5 cups of the sharp Cheddar and the full cup of Monterey Jack into the creamy mixture.
  4. Gently toss the 32 oz frozen hash browns into the bowl until every cube is shrouded in sauce.
  5. Transfer the mix. Spread the mixture evenly into the slow cooker, smoothing the top with your spatula.
  6. Cover and cook on Low for 4 hours or until the potatoes are tender when pierced with a fork.
  7. Check around the 3 hour mark; if the edges are browning too fast, give it one gentle stir.
  8. Sprinkle the remaining 0.5 cup of Cheddar over the top during the last 20 minutes of cooking.
  9. Turn off the heat and let the potatoes sit, uncovered, for 10 minutes until the sauce thickens and sets.