Ingredients:
32 ounces frozen diced potatoes
1 Can (10.5 oz.) Cream of chicken soup
1 Cup Sour Cream
2 T Butter
1 small Vidalia onion, chopped
1 tsp. garlic powder
1 tsp. salt and black pepper
2 Cups shredded Cheddar cheese
1 package cooked, chopped Bacon
Directions:
Spray a 4-6 quart slow cooker with non-stick cooking spray.
Place the frozen potatoes in the bottom of the pot.
Top with the cream of chicken soup, sour cream, butter, onion, spices, and one cup of the shredded cheese.
Cook on low for 6 hours, stirring once during half way. Or cook on high for 3 hours, stirring once during half way.
Ten minutes before done, add the remainder of the cheese and the cooked, chopped bacon.
Let sit until the cheese is melted.
Stir and serve!
* Hint - I served these with Ham slices on the side. These cheesy potatoes are also great served with breakfast or brunch!
