WEBInstructions. In the base of the crockpot, combine potatoes, sour cream, cream of chicken, melted butter, onion powder, salt and pepper. Then mix in half of the shredded cheese. Stir until combined. Cook on low for 4-5 hours or on high for 3 hours.
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WEBSpray the inside of a 6 quart crock pot with non stick cooking spray. Break up the frozen hash browns in the bag. In a large bowl, whisk together the cream of chicken soup, milk and sour cream. Stir in the hash browns, onions and 1 cup of the shredded cheese. Pour this mixture into the crock pot and top with the remaining shredded cheese.
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WEBDirections. Mix hash brown potatoes, Cheddar cheese, condensed soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker. Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers. I Made It.
WEBInstructions. Finely dice 1 medium yellow onion (1 cup). Shred 8 ounces sharp cheddar cheese (about 2 cups). Place 1 cup whole milk, 1 cup sour cream, 3 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a 6-quart or larger slow cooker and whisk until combined. Add 1 bag frozen
WEBCook on low 6 hours, stirring at least once. Or cook on high 3 hour, stirring at least once. Just before serving stir in half the bacon. Top the potatoes with the remaining cheese and bacon. Place the lid on the potatoes 5 minutes to melt the cheese. Spray a crock pot with cooking spray or add a liner.
WEBCook, covered, on high for 4 hours or on low 6 to 8 hours. If desired, reserve a half cup of the cheese. Fifteen minutes before serving, sprinkle the reserved cheese on top, cover the crockpot, and let the cheese melt. This makes a nice cheesy topping for the potatoes. It looks and tastes good!
WEBDirections. 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. Cover and cook on Low until the potatoes are tender and the
WEBInstructions. In a medium skillet, heat oil and onion over medium-high heat, stirring often, until lightly browned. Add salt, garlic, thyme, parsley and pepper. Cook and stir 1 minute. Place potatoes in a 2.5-4 quart slow cooker and add onions. Whisk together cream, broth and corn starch and pour over potatoes. Stir.
WEBInstructions. Combine ingredients in your slow cooker, reserving 1 cup of shredded cheddar cheese, stirring to coat the potatoes completely. Cover and cook on LOW for 4 hours. Stir, then sprinkle on remaining cheddar cheese. Cover and cook for an additional 15 minutes, or until cheese is melted.
WEBStore remaining 1 cup of cheese in the fridge until needed. Cover with the lid and cook on low for 4-5 hours or high for 2-3 hours or until the potatoes are cooked and fork tender. Turn the Crock Pot off and sprinkle the remaining 1 cup of cheese. Replace the lid and let the cheese melt and serve.
WEBCook the cheesy potatoes on low for 3-4 hours, stirring every 30 minutes. The cheesy potatoes are done when the shredded potatoes are soft and cheesy. If after 3 hours the cheesy potatoes are still not done, add an additional 1/4 cup of broth and cook the potatoes for an additional 20 minutes. Turn off slow cooker and enjoy.
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WEBAdd your sliced potatoes and diced onion to boiling water and boil for approximately 7-10 minutes until potatoes are fork tender and drain. Place your drained potatoes and onions in your lightly greased 2.5 quart crock pot. Add your cubed cheese on top of the potatoes. Pour in your milk. Add salt and pepper to taste.
WEBPut the lid on the crockpot and cook on high for 3 to 4 hours, or on low for 4 to 6 hours. When the potatoes are done cooking, stir the mixture and then place the remaining ½ cup of cheddar cheese on top. Put the lid back on until the cheese melts, about 5 minutes. Add the optional green onions, and serve while hot.
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WEBMake the cubes about 1-inch size or smaller. Coat a large crock pot with PAM cooking spray. You can use a smaller crock pot of down to 3-quart. Spread evenly and cook on high for about two hours. If you have more than 1 layer, stir 1 hour into cooking. You want an internal temperature of 190° or more for the potatoes.
WEBLightly spray your crock pot. Place your drained potatoes and onions in your 4 quart crock pot. Add your cubed cheese and garlic on top of the potatoes. Pour in your milk. Salt and pepper to taste. Cover and cook on low for 1.5- 2 hours, stirring as needed. Stir one more time at the end until well combined.
WEBInstructions. Mix together all of your ingredients except for your onions in a bowl. Spray your crock pot with cooking spray. Spread half of your mixture evenly across the bottom of your crock pot. Cover with half of your French fried onions. Spread the remaining half of your mixture on top of your onions.
WEBInstructions. Add all ingredients to a 4 or 5 quart oval or round slow cooker OR a 3.5 quart casserole slow cooker. Stir well to combine. Cover and cook on LOW for 4 to 5 hours.