4teaspoonSeasonings- such as salt, pepper, and onion powder.
2½cupsCheddar Cheese ---Shredded.
topping
¾cupButter --melted
2 ⅔cupCorn Flakes
Instructions
Layer. Place your potatoes into your slow cooker and then layer them with the chicken soup, shredded cheese, sour cream, and seasonings. Then stir the ingredients to combine.
Butter. Pour the melted over the ingredients and stir again so that the butter is well combined with the other ingredients.
Slow Cook. Cover the ingredients and slow cooker on low for six hours, stopping to stir about halfway through.
Topping. To make the topping, start by preheating your oven to 250 and lining a rimmed baking sheet with parchment or use a baking mat. Place the cornflakes into a large mixing bowl and top them with the melted butter, stirring and lightly crushing the mixture. Transfer the ingredients to your prepared baking sheet and bake until golden and crunchy (about 12-15 minutes) stopping to stir or flip midway.
Finish. When the ingredients in your slow cooker are done cooking, sprinkle the baked cereal on top and enjoy!
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!