Slow Cooker Cheesy Potatoes

(Courtesy of sixsistersstuff.com)

Ingredients:
1 bag (28-32 oz.) frozen hashbrowns
1 can (10.75 oz.) cream of chicken soup (can use 98% fat free)
1 c. sour cream (can use light)
1 1/2 c. sharp cheddar cheese
2 Tbsp. butter, melted
2 Tbsp. diced onion
1/2 c. sharp cheddar cheese (optional)
Green onions, sliced (optional)

Directions:
Spray slow cooker with non-stick cooking spray.  Place all ingredients, except for 1/2 c. sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated.  Place lid on top of slow cooker and cook on low for 4-5 hours.

Remove lid and top potatoes with additional 1/2 c. cheddar cheese.  Let cook 10-15 minutes more or until cheese starts to melt.