What's not to love about this easy dump-and-go slow cooker recipe? It has potatoes and ooey-gooey cheese, all combined with a can of condensed cream of chicken soup! Whip up this kid-friendly side dish anytime you have a crowd to feed. Source: EatingWell.com, January 2020

Robin Bashinsky
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 4-quart slow cooker with cooking spray. Combine hash browns (or other potatoes), condensed soup, sour cream, scallions, garlic powder, 1 cup mozzarella and 1 cup Cheddar in the slow cooker; stir well. Sprinkle with the remaining 1/2 cup each mozzarella and Cheddar.

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  • Cover and cook on Low until the potatoes are tender and the cheese is bubbly, 3 1/2 to 4 hours. Garnish with additional scallions, if desired.

Tips

Equipment: 4-quart slow cooker

Nutrition Facts

163 calories; 7.8 g total fat; 4.5 g saturated fat; 25 mg cholesterol; 253 mg sodium. 418 mg potassium; 16.2 g carbohydrates; 1.7 g fiber; 1 g sugar; 7.3 g protein; 454 IU vitamin a iu; 14 mg vitamin c; 22 mcg folate; 180 mg calcium; 1 mg iron; 24 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/10/2020
These cheesy potatoes really couldn't be easier to make. Read More