No Fuss Party Potatoes - cooking recipe

Ingredients

1 can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1 (4 1/2 ounce) can chopped green chilies
1 1/2 cups shredded colby-monterey jack cheese
1 (32 ounce) package frozen southern-style cubed hash brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho chip

Preparation

Spray 4 to 6-quart slow cooker with nonstick cooking spray.
In medium bowl, combine soup, sour cream, chiles, and cheese, mix well.
Arrange half of potatoes in sprayed slow cooker.
Top with half of sour cream mixture; spread evenly.
Top with remaining potatoes and sour cream mixture; spread evenly.
Cover, cook on high setting for 3 1/2 to 4 1/2 hours.
Just before serving, sprinkle top with onions and chips.