5 LBS frozen hash browns ( I use the shredded)

1/2  to  3/4 cup butter

1 can cream of chicken soup

1  generous cup sour cream

1  generous  cup cheddar cheese 
 
 

1.  Defrost potatoes, melt butter, and mix together all ingredients.

2.  Put in Crock pot on low for 4-5 hours. Or Bake at 350 degrees for 1 hour in a 9X13 baking dish.