- 32 ounces frozen diced potatoes
- 2 cups sour cream
- 10 ounces cream of chicken soup
- 2 cups grated cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon parsley flakes
- Add all ingredients except for the parsley to the slow cooker. Stir well to combine.
- Set slow cooker to low and cook for 4 hours or until potatoes are tender.
- Stir well and sprinkle with parsley before serving.
Source : allrecipes.com