1 can of cream of chicken soup
1 cup sour cream
1/4 cup melted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
32 oz bag of frozen cubed hash brown potatoes
2 cups sharp cheddar cheese
In a large mixing bowl, whisk together the soup, sour cream and melted butter. Stir in the salt, pepper and shredded cheese. Mix in the frozen potatoes.
Spray crockpot with non-stick cooking spray. Pour potato mixture into crockpot.
Cover and cook on high for about 3 hours or until potatoes are tender.