Slow Cooker Cheesy Potato Casserole Recipe
Put cream of chicken, sour cream, softened cream cheese, shredded cheddar cheese, shredded Parmesan cheese, melted butter, onion flakes, powdered ranch dressing mix, and black pepper in a large slow cooker (I used the 6-quart size). Stir until combined.
Add the shredded hash browns and mix until coated with the cheese mixture. Cover and cook on high for 3 1/2 hours.
Remove the lid and stir the cheesy potatoes. Top with French fried onions. Drape paper towels over the top of the slow cooker and replace the cover. Cook on high for an additional 30 minutes.
Calories: 403kcal | Carbohydrates: 20g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 78mg | Sodium: 740mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 6.8mg | Calcium: 274mg | Iron: 1.3mg