Ingredients:

 

2 lbs shredded hashbrowns

4 cups cheddar cheese

160z. sour cream

1/2 cup butter

10.75oz. cream of chicken soup

 

 

Directions:

 

mix all ingredients in a slow cooker.

slow cook on low heat for 4-5 hour stirring frequently.

 

May be cooked in oven at 350 degrees for 1 hour.