Step 1

In a large bowl, combine the sour cream, cream of chicken soup, and 1/2 cup of melted butter. Fold them together with a silicone spatula.

Step 2

Add the salt, onion powder, and pepper. Fold it into the soup mixture to combine.

Step 3

Add in shredded cheddar cheese and fold again

Step 4

Finally, add in the frozen hash brown potatoes. Stir the mixture together until all of the potatoes are coated with the soup mixture.

Step 5

Pour the potato and soup mixture into a greased slow cooker. Smooth it out and ensure it is spread into the crock evenly.

Step 6

Place the lid on the slow cooker and cook on high for 3 hours, or on low for 5-6 hours. If you can, stir the mixture half way through the cook time to ensure for even cooking.

Step 7

Melt 1/2 cup of butter in a medium sized skillet over medium heat.

Step 8

Add the crushed corn flakes to the melted butter and toss well to coat them. Lightly toast over medium heat until the corn flakes are browned. Be careful, they can burn easily!

Step 9

Spread the toasted corn flake topping on top of the cheesy hash brown casserole. Do not place the lid back on the slow cooker, as this will cause the topping to become soggy from the steam.

Step 10

Serve and enjoy!