Directions
1. In a slow cooker, layer half of the sliced potatoes and half of the chopped onion.
2. Sprinkle with salt and pepper, then top with half of the shredded cheddar cheese.
3. Repeat the layers with the remaining potatoes, onion, and cheese.
4. In a separate bowl, mix together the sour cream, cream of chicken soup, and melted butter until well combined.
5. Pour the sour cream mixture over the layered potatoes and cheese in the slow cooker.
6. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the cheese is bubbly.
7. Before serving, give it a gentle stir and garnish with chopped fresh parsley if desired.
Variations & Tips
For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup. You can also add some cooked bacon bits for an extra smoky flavor. If you like a bit of spice, try adding a pinch of cayenne pepper or some sliced jalapeños. For a lighter version, use reduced-fat sour cream and cheese. This dish is versatile, so feel free to experiment with different types of cheese or add your favorite herbs for a personal touch.
