1. In a large bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, and melted butter. Mix well.
2. Add the diced potatoes to the mixture and stir until the potatoes are evenly coated.
3. Season with salt and pepper to taste.
4. Transfer the potato mixture to a slow cooker.
5. Cover and cook on low for 6-8 hours, or until the potatoes are tender.
6. If using the optional topping, mix the crushed cornflakes with the melted butter and sprinkle over the potatoes during the last 30 minutes of cooking.
7. Serve hot and enjoy!
Variations & Tips
For a bit of a kick, try adding some diced jalapeños or a pinch of cayenne pepper to the mix. You can also switch up the cheese—try using a blend of cheddar and Monterey Jack for extra flavor. If you’re looking to make this dish a bit lighter, substitute Greek yogurt for the sour cream. And for a vegetarian version, simply use cream of mushroom soup instead of cream of chicken.
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