Slow-Cooked Party Potatoes (Crowd Size)

Add frozen hash brown potatoes to the slow cooker along with other zesty ingredients for a fix-it-and-forget-it side dish.

OldElPasoRecipe by OldElPaso

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10 minutes

4 hours 40 minutes

12 servings (1/2 cup each)



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Nutrition Info

  • 1 Serving
  • 200
  • 11g
    (Saturated Fat 6g)
  • 25mg
  • 370mg
  • 19g
    (Dietary Fiber 2g, Sugars 2g)
  • 7g
  • Percent Daily Value*
  • 10%
  • 10%
  • 15%
  • 6%
  • Exchanges
  • 1
  • 1/2
  • 1 1/2
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

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

Directions

  1. 1Spray 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. 2Cover; cook on High setting 3 1/2 to 4 1/2 hours.
  3. 3Just before serving, sprinkle top with onions and chips.

Categories: Potatoes

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