Ingredients:

  • 1 (30 oz) bag frozen shredded hash browns
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (16 oz) container sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup unsalted butter, melted
  • 1 cup cornflakes, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine frozen shredded hash browns, cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, 1 cup of shredded cheddar cheese, salt, and pepper.
  2. Stir the mixture until all ingredients are well combined.
  3. Grease the crock pot with cooking spray or butter. Pour the potato mixture into the crock pot and spread it evenly.
  4. In a separate bowl, combine the crushed cornflakes and the remaining 1 cup of shredded cheddar cheese. Sprinkle the mixture on top of the potatoes.
  5. Cover and cook on low for 4 hours or on high for 2 hours, until cheese is bubbly and the potatoes are heated through.
  6. Stir slightly before serving, and enjoy warm.