Crockpot Cheesy Potatoes

A comforting and effortless dish featuring tender potatoes and gooey melted cheese, perfect for busy weeknights or family gatherings.

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Toss the frozen hash browns into the crockpot.
In a separate bowl, combine the cream of chicken soup, sour cream, melted butter, ranch dressing mix, and a sprinkle of salt and pepper; stir until smooth.
Pour the mixture over the hash browns and stir gently; sprinkle half of the shredded cheese into the mix.
Cover the crockpot and cook on low for about 240-360 minutes (4-6 hours).
About 30 minutes before serving, sprinkle the remaining cheese on top and cover.
Serve and enjoy!

Adjust cheese types or add vegetables like broccoli for a personalized touch. Store leftovers in an airtight container for up to 3-4 days.