Ingredients:
– 1 (30-ounce) package of frozen shredded hash browns, thawed
– 1 (10.75-ounce) can of cream of chicken soup
– 2 cups of shredded cheddar cheese
– 1/2 cup of melted butter
– 1/2 cup of chopped onion
– 1 pint of sour cream
– Salt and pepper to taste
– 1/4 cup of freshly chopped parsley (optional, for garnish)
Instructions:
1. In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, and sour cream. Stir the mixture until all the ingredients are thoroughly combined. Season with salt and pepper to your liking.
2. Grease the inside of your slow cooker with a small amount of butter or non-stick cooking spray to prevent sticking.
3. Transfer the hashbrown mixture into the slow cooker and spread it out evenly.
4. Cover the slow cooker with its lid and set it to cook on low for 5 to 6 hours or on high for 2 to 3 hours. The casserole should be heated through, and the edges should start to turn golden brown.

5. Once done, if desired, sprinkle chopped parsley over the top for a pop of color and freshness.
6. Serve warm and enjoy the comforting taste of homestyle cooking right from your slow cooker.