These creamy, southern-style potatoes take just minutes to prepare and are delicious with oven-fried chicken, ham, or beef. Heat up any leftovers and enjoy them again for breakfast!
1 (10.75 oz. ) Can Condensed Cream of Chicken Soup
1 (8-oz.) Container Light Sour Cream
1 (4.5 oz.) Can Chopped Green Chiles, drained
1 ½ Cups Shredded Monterey Jack Cheese
1 (32 oz.) Package Frozen Southern-Style Cubed Hash-Brown Potatoes
Spray a slow cooker with nonstick cooking spray. Combine soup, sour cream, chiles and cheese; mix well. Arrange half of potatoes in slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture. Cover and cook on high setting for 4 hours or until potatoes are tender.