1-First Step: Prep the Slow Cooker and Ingredients Spraying a 6-quart slow cooker with nonstick spray to keep everything from sticking. Break up the frozen hash browns while still in the bag for easy handling. In a bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth and creamy.

2-Second Step: Mix and Combine Gently fold in the hash browns, onions, and 1 cup of shredded cheddar cheese into the soup mixture. Take care not to mash the potatoes so they stay tender. This step helps blend the flavors without overworking the ingredients.

3-Pour the mixture into the prepared slow cooker.

4-Evenly top with the remaining 1 cup of shredded cheddar cheese for a gooey finish.

5-Final Cooking and Serving: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the potatoes are tender. Serve warm, and enjoy the rich, comforting blend. For dietary tweaks, substitute as needed, like using cream of celery for a vegetarian option for more baking ideas, check out our banana bread coffee cake recipe on the site.