Ingredients
Potato Mixture:
- 30 oz bag frozen diced hashbrown potatoes no need to thaw
- 2 cups shredded cheddar cheese
- 1 cup sour cream a thick sour cream , like the Daisy brand
- 10.5 oz can cream of chicken soup
- ½ cup melted butter
- ½ cup diced onion optional but recommended
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cornflake Topping:
- 2 cups cornflakes lightly crushed
- 3 tablespoons melted butter
Method
- In a large bowl, combine the frozen hashbrowns, cheddar cheese, sour cream, cream of chicken soup, melted butter, onion, garlic powder, salt, and pepper. Stir until everything is evenly coated.
- Spray your slow cooker with nonstick spray and spread the mixture evenly inside.
- Cover and cook: LOW: 4–5 hours or HIGH: 2–3 hours
- In a small pan over medium heat, melt the butter. Mix crushed cornflakes with melted butter and toast 2-3 minutes until crisp. Just be careful not to burn them. Set aside.
- When the potatoes are finished cooking, give them a good stir. Sprinkle the cornflake topping evenly over the potatoes. Serve immediately. Do not re-cover the crock pot after add the cornflakes; they will become soggy.
- Optional: For a crispier topping, transfer to an oven-safe dish and broil for 2–3 minutes.