1 (12 oz can) low-fat evaporated milk
3 tbsp. A-1 Steak Sauce
2 tbsp. yellow mustard
1/4 tsp. each salt and pepper
1 (28 oz bag) frozen hash-style potatoes (such as Ore-Ida)
1 lb ground chicken
1 large onion, finely chopped
1/2 cup reduced-fat shredded Swiss cheese
1/4 cup fresh chopped parsley

Coat slow-cooker bowl with cooking spray.

In a bowl, whisk together evaporated milk, steak sauce, mustard, salt, and pepper, set aside. Add potatoes, chicken and onion to slow-cooker. Stir to combine.

Pour marinade mix over top. Cover, cook on high for 2-1/2 hours, or on low for 4-1/2 hours. Stir once halfway through the cooking time. Remove cover, stir.

Sprinkle with cheese, and parsley, replace cover. Cook additional 30 minutes or until cheese is melted.

Submitted by: Sherry Monfils