This recipe is so good, even my kids scrape their plates clean afterwards

Ingredients

1 bag of frozen diced potatoes for hash browns (32 ounces)

1 small onion, chopped

1 cup of sour cream

1 can of condensed chicken soup (10.5 ounces)

4 tablespoons of melted butter

½ teaspoon of garlic powder

Salt and pepper to taste

2 cups of shredded cheddar cheese

Pro Tip: You can use French onion dip instead of sour cream and onion!

Instructions:

1. Place the frozen diced potatoes, finely chopped onion, sour cream, condensed chicken soup, melted butter, garlic powder, salt, pepper, and 1 cup of shredded cheddar cheese in the slow cooker. Stir until well combined.

2. Set the slow cooker to high heat and cook for 4 hours.

3. Once done, sprinkle the remaining shredded cheddar cheese on top and continue cooking on high for another 15 minutes.

4. Serve!