Slow Cooker Funeral Potatoes (Hash Brown Casserole)

Ingredients

• 1 bag (32 oz.) frozen diced potatoes
• 1 can condensed cream of celery soup , 10.5 ounce
• 1 small onion , finely chopped
• 2 cups shredded Cheddar cheese , divided
• 1 cup sour cream
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 cups kettle-cooked potato chips

Instructions

1. 1

   Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker.

2. 2

   Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.

3. 3

   Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.