1 (32 oz.) pkg. frozen shredded hash browns
1 (8 oz.) tub dairy sour cream
1 (10 oz.) can cream of chicken soup
1/4 cup diced onion
1 1/2 cups shredded cheddar cheese
1/2 cup (1 stick) butter, melted
salt and pepper, to taste

In a large bowl, combine all ingredients. Spoon mixture into a 4-quart slow cooker that has been sprayed with non-stick cooking spray (Pam).

Cover and cook on LOW setting for 4 to 6 hours, until hot and bubbly throughout and crisp on the sides.

Submitted by: Judy Brannock