Step 1

Spray the inside of a 6 quart crock pot with non stick cooking spray.

Step 2

Break up the frozen hash browns in the bag.

Step 3

In a large bowl, whisk together the cream of chicken soup, milk and sour cream.

Step 4

Stir in the hash browns, onions and 1 cup of the shredded cheese.

Step 5

Pour this mixture into the crock pot and top with the remaining shredded cheese.

Step 6

Cover and cook on low for 4-5 hours or on high for 2-3 hours.

Step 7

Serve warm and enjoy!