Slow-Cooker Party Potatoes (Crowd Size)

Frozen hash browns and zesty extras mix up to make a slow easy, crowd-pleasing side dish.

  • prep time 10 min
  • total time 4 hr 40 min
  • ingredients 7
  • servings 12

Ingredients

1
can (10 3/4 oz) condensed cream of mushroom soup
1
container (8 oz ) sour cream
1
can (4.5 oz) Old El Paso™ chopped green chiles
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 oz)
1
bag (32 oz) frozen southern-style diced hash brown potatoes
3
medium green onions, sliced (3 tablespoons)
1/2
cup finely crushed nacho-flavored taco chips
  • 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    200
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    10%;
    Calcium
    15%;
    Iron
    6%;
    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.
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