Ingredients
– 32 oz bag cubed hash browns
– 14 oz kielbasa, cut into small pieces
– 1 small onion, diced
– 2 1/2 cups shredded cheddar cheese
– 10.5 oz can cream of chicken soup
– 1/2 cup milk
– 1/2 cup sour cream
– Salt and pepper, to taste
Directions
1. Spray the inside of the slow cooker with non-stick spray.
2. Add hash browns, kielbasa, onion, and 2 cups of cheese. Mix well.
3. In a separate bowl, combine cream of chicken soup, milk, sour cream, salt, and pepper. Pour over the potato mixture and stir.
4. Sprinkle remaining cheese on top.
5. Cook on low for 6 hours or high for 3-4 hours until potatoes are tender.
Enjoy!
