A while ago, I worked at a transportation company and the best part of that lousy job was all the food days we had. And the best part of the food days was a slow cooker full of these potatoes. When I left that craphole place, my severance pay was Dee's recipe in my hands. I hope you enjoy it as much as we do!
1 2lb bag chunk-style hash brown potatoes
1 16oz carton sour cream
2 c shredded cheddar cheese (Colby Jack is good, too)
1 can cream of chicken soup
1 T butter
2 T chives
½ medium onion, diced
3 cloves garlic, crushed & minced
salt & pepper to taste
Mix everything together and put in slow cooker on low for 4-5 hours (6-8 hrs if hash browns are still frozen). You can top with crushed Ritz crackers or corn flakes if you want added texture.