Ingredients:

  • 900g frozen shredded hashbrowns
  • 450g full-fat sour cream
  • 225g cream cheese, softened
  • 298g canned cream of chicken soup
  • 115g unsalted butter, melted
  • 150g yellow onion, finely diced
  • 340g sharp cheddar cheese, freshly grated
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 100g cornflakes, crushed
  • 30g unsalted butter, melted (for topping)
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Generously grease the interior of a 6-quart slow cooker with butter or non-stick spray to prevent sticking.
  2. In a large mixing bowl, whisk together the softened cream cheese, sour cream, cream of chicken soup, 115g of melted butter, onion powder, garlic powder, and smoked paprika until smooth and lump-free.
  3. Gently fold the frozen shredded hashbrowns, diced yellow onion, and 340g of the grated cheddar cheese into the cream mixture using a silicone spatula until evenly coated.
  4. Transfer the mixture to the prepared slow cooker and spread it into an even layer.
  5. Cover and cook on low for 4 hours until the edges are bubbling and the center is hot.
  6. In a small bowl, toss the crushed cornflakes with 30g of melted butter. Sprinkle the mixture over the casserole during the last 20 minutes of cooking for a crunchy finish.