Slow-Cooker Party Potatoes (Crowd Size)

Frozen hash browns and zesty extras mix up to make a slow easy, crowd-pleasing side dish.
Clock icon
10 Minutes Prep
4 Hours 30 Minutes Total
Pie Icon
12 Servings


Ingredient List
  • Small check mark in a circle icon 1 can (10 3/4 oz) condensed cream of mushroom soup
  • Small check mark in a circle icon 1 container (8 oz ) sour cream
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
  • Small check mark in a circle icon 1 bag (32 oz) frozen southern-style diced hash brown potatoes
  • Small check mark in a circle icon 3 medium green onions, sliced (3 tablespoons)
  • Small check mark in a circle icon 1/2 cup finely crushed nacho-flavored taco chips
Preparation
  1. Spray 4- to 6-quart slow cooker with cooking spray. In medium bowl, mix soup, sour cream, chiles and cheese. Arrange half of potatoes in slow cooker. Top with half of sour cream mixture, spreading evenly. Top with remaining potatoes and sour cream mixture; spread evenly.
  2. Cover; cook on High setting 3 1/2 to 4 1/2 hours.
  3. Just before serving, sprinkle top with onions and chips.
Nutrition
Calories200(Calories from Fat100),Total Fat11g(Saturated Fat6g,),Cholesterol25mgSodium370mgTotal Carbohydrate19g(Dietary Fiber2g Sugars2g),Protein7g;% Daily Value*:Vitamin A10%;Vitamin C10%;Calcium15%;Iron6%; Exchanges:1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.