CROCKPOT CHEESY POTATOES




INGREDIENTS

  • 32 ounces diced potatoes frozen
  • 1 10.5 ounce can cream of chicken soup
  • 1 cup sour cream
  • 1 teaspoon garlic salt
  • 1/2 cup onion finely diced
  • 2 cups cheddar cheese shredded divided

INSTRUCTIONS

  1. Grease bottom of slow cooker with cooking spray. Put all ingredients in EXCEPT 1 cup of the cheese. Mix together, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
  2. Turn off, remove lid, sprinkle on remaining cheese and cover for 10 minutes until cheese is melted.

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