Description
With only 6 ingredients (not counting salt and pepper) the prep for this recipe is super fast. Let the potatoes cook while you get the rest of dinner together. These cheesy potatoes are a perfect side to any family dinner or potluck.
Ingredients
Scale
- 1/2 cup butter
- 1 (10.5 oz) can cream of chicken soup
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 1/2 tsp black pepper
- 3/4 tsp salt
- 2 cups shredded cheddar cheese
- 1 (28 oz) bag frozen O’Brien potatoes or hashbrowns
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. Add in the butter and let it melt. Stir in the cream of chicken, green chiles, sour cream, pepper, salt and cheese. Stir well to combine and melt the cheese.
- Pour in the potatoes and stir to coat well.
- Turn off the sauté setting. Turn Instant Pot to the slow cooker “more” setting for 60 minutes. Stir and then cook for another 30 minutes. (If your potatoes are thawed it won’t take this long).
- Scoop up and serve or turn to “keep warm” setting until ready to eat.
Crockpot Instructions:
- Turn slow cooker to high setting. Melt ½ cups of butter and add it into the slow cooker. Stir in the cream of chicken, green chiles, sour cream, pepper, salt and cheese. Stir well to combine.
- Pour in the potatoes and stir to coat well.
- Turn slow cooker to high setting and cook for 2 hours.
- Scoop up and serve or turn to “keep warm” setting until ready to eat.
- Category: Side
- Method: Instant Pot or Slow Cooker