Ingredients
1
package (16 oz) bacon, cooked and chopped
1/2
cup chopped onion
1
container (16 oz) sour cream
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
teaspoon salt
1/4
teaspoon black pepper
1
bag (30 oz) frozen shredded hash brown potatoes, thawed
1
package (8 oz) shredded sharp Cheddar cheese (2 cups)
2
tablespoons butter, melted
Chopped fresh chives, if desired
Preparation
Spray 5- to 6-quart oval slow cooker with cooking spray.
In large bowl, mix bacon, onion, sour cream, condensed soup, green chiles, salt and pepper; mix well.
Carefully stir in hash browns and cheese; mix well. Transfer mixture to slow cooker, and drizzle with melted butter.
Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto hash browns during cooking.)
Cook on High heat setting 3 to 4 hours, rotating insert after 1 1/2 hours. Cook until mixture is heated through in center and golden brown around edges. Garnish with chopped chives.
