Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, February 19, 2015


2 pounds bag frozen hash browns
16 ounces (1 pound) sour cream
10 ounces shredded cheddar
4 ounces Monterey Jack cheese
1 stick or 1/2 cup butter or margarine
1/2 cup chopped onions
1 can cream of chicken soup

Place hashbrowns in slow cooker, stir in all remaining ingredients (except reserve part of cheddar cheese for topping), and mix together.
Cook in slow cooker on high for about 3-4 hours. Add cheese to top when serving.

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