Crockpot Funeral Potatoes

Name: Crockpot Funeral Potatoes
Total time: 4 min
Ingredients: 1 (32-oz.) pkg. frozen, diced hash brown potatoes; 4 ounces pre-shredded Cheddar cheese (about 1 cup); 4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup); 4 ounces pre-shredded Monterey Jack cheese (about 1 cup); 1 cup sour cream; 1 cup chicken broth; 1 (10 1/2-oz.) can condensed cream of mushroom soup; ½ teaspoon kosher salt; 2 cups crumbled potato chips

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Total: 4 hours, 10 minutes

Servings: 7.5

Cost: $2.81 /serving

Author : Robin Bashinsky

Ingredients

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1 (32-oz.) pkg. frozen, diced hash brown potatoes4 ounces pre-shredded Cheddar cheese (about 1 cup)4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup)4 ounces pre-shredded Monterey Jack cheese (about 1 cup)1 cup sour cream1 cup chicken broth1 (10 1/2-oz.) can condensed cream of mushroom soup½ teaspoon kosher salt2 cups crumbled potato chips

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Instructions

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Stir together potatoes, cheeses, sour cream, broth, soup, and salt in a 6-quart slow cooker. Cover and cook on LOW 3 1/2 hours Uncover and stir well. Cover and cook until thoroughly heated, about 30 minutes. Top with potato chips, and serve immediately.