1-Step 1: Start by spraying the inside of your 6-quart crock pot with nonstick cooking spray. This simple step prevents sticking and makes cleanup much easier later. A little preparation now saves time and effort after you’ve enjoyed your meal.

2-Step 2: Break up any frozen clumps in your hash brown potatoes before using them. This ensures even distribution throughout the casserole and consistent cooking. You can do this right in the bag by giving it a good shake or breaking it apart with your hands.

3-Step 3: In a medium mixing bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth and well combined. Make sure there are no lumps in the mixture for the most even distribution of flavors throughout your casserole.

4-Step 4: Gently stir the hash browns, chopped onions (if using), and 1 cup of the shredded cheddar cheese into the soup mixture. Be careful not to mash the potatoes while stirring you want them to maintain their texture for the best results in the finished dish.

5-Step 5: Pour the entire mixture into your prepared crock pot, spreading it evenly to ensure uniform cooking. Take a moment to level the top with the back of a spoon for even heating throughout.

6-Step 6: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the mixture. This cheese layer will become deliciously golden and slightly crisp, adding a wonderful texture contrast to the creamy casserole beneath.

7-Step 7: Cover the crock pot with its lid and cook on low heat for 4-5 hours or on high heat for 2-3 hours. The cooking time may vary slightly depending on your specific slow cooker model, so check for doneness by ensuring the potatoes are tender.

8-Step 8: Once cooking is complete, serve the casserole warm. This dish is perfect on its own or pairs beautifully with a simple green salad or your favorite protein. If you’re looking for other comforting casserole recipes to add to your rotation, you might enjoy exploring other options on the site.