No-Fuss Party Potatoes
| 1 | can | cream of mushroom soup |
| 1 | cup | sour cream |
| 4 1/2 | oz. | chopped green chilies |
| 1 1/2 | cups | shredded Colby-Monterey Jack cheese |
| 32 | oz. | frozen hash brown cubes, Southern style |
| 3 | green onions, sliced | |
| 1/2 | cup | nacho flavored taco chips, finely crushed |
Spray 4 to 6 quart slow cooker with nonstick cooking spray. In medium bow, combine soup, sour cream, chilies 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.
Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.
Note: Southern-style hash browns are cubed; country-style hash browns are shredded. This recipe calls for cubed, but both styles work well.
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