1 (32 oz.) bag frozen diced potatoes
1 cup dairy sour cream
1 (10 oz.) can cream of chicken soup
1 tsp. garlic salt
2 cups shredded cheddar jack cheese

Spray slow cooker with non-stick cooking spray (this is optional). Put frozen potatoes in slow cooker.

In a bowl combine dairy sour cream, cream of chicken soup and garlic salt and stir to combine. Pour mixture on top of potatoes. Add cheese to the slow cooker and stir everything together.

Turn slow cooker to HIGH and cook for 4 hours.

Serve and enjoy!

Submitted by: Judy Brannock