*The cooking times will vary depending on your slow cooker! If you have an older model (about 10+ years) the cooking time will take closer to 6-8 hours on High.

• Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a 350°F oven until warmed through, or use the microwave. You can also freeze these in a freezer-safe container for 2-3 months. Let thaw completely in the refrigerator overnight before reheating.
• Ingredients: Refrigerated diced potatoes are near the eggs and dairy cases. If you can’t find them, use frozen hash browns (thawed and drained) or peel and dice fresh potatoes into 1/2-inch cubes (parboil 5-7 minutes first). Cream of chicken soup is preferred over cream of mushroom for flavor, but use your preference.
• Prep ahead: You can assemble these the night before, mix everything in the slow cooker insert, cover it, and refrigerate overnight. In the morning, just place the insert in the slow cooker base and turn it on. Add an extra 30 minutes to cooking time if starting from cold. You can also prep all your ingredients separately and store them in the fridge, then assemble quickly before cooking.
• Serve with: These are the perfect side for glazed ham, roast turkey, spatchcock chicken, prime rib, or turkey meatloaf. They’re also fantastic at potlucks alongside green bean casserole and dinner rolls. For a complete meal, pair with a simple salad or roasted vegetables. They work for both fancy holiday dinners and casual weeknight meals.