Slow Cooker Cheesy Chicken and Hashbrown Casserole

By treadinger

Ingredients

• 20 ounce bag of frozen hashbrowns with onions and peppers, thawed in fridge overnight
• 16 ounce bag of frozen chicken fajita strips (already cooked kind)
• 10.75 ounce can of cream of chicken soup
• 12 ounce can of evaporated milk
• 2 cups of shredded sharp cheddar cheese
• 1 teaspoon of seasoing salt
• 1/2 teaspoon of ground black pepper

Details

Cooking time 360mins
Adapted from crockpotrecipeexchange.com

Preparation

Step 1

Spray the bottom and sides of a 4 - 6 quart crock pot with non-stick spray. I opted to use a slow cooker liner because it makes for easier clean up.

Pour the bag of hashbrowns in the bottom of the pot and spread out in an even layer. Do the same thing with the chicken and cheese.

In a medium sized mixing bowl mix together the soup, milk, salt and pepper. Make sure it's well incorporated and pour evenly over the contents in the crock pot.

Place a couple of layers of paper towels over the top of the crock pot, securing them with the lid ( I did this because the chicken was still frozen and I knew it would produce more moisture than if I'd thawed it).

Cook on low for 6 - 8 hours on low or on high for 3 - 4 hours.

Serve with a small salad or your favorite green vegetable for a complete meal.