Step 1: Prepare the Creamy Base In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and melted butter until smooth and well combined. This creates the rich, creamy sauce that makes these potatoes irresistible.

Step 2: Add Cheese and Seasonings Stir in 1½ cups of shredded cheddar cheese (reserve the remaining ½ cup for topping). Add onion powder, salt, and black pepper. Mix until the cheese is evenly distributed throughout the sauce.

Step 3: Combine with Hash Browns Add the frozen hash browns directly to the cheese mixture (no need to thaw). Gently fold everything together with a spatula until every potato piece is coated with the creamy sauce. The mixture will be thick - this is perfect!

Step 4: Transfer to Crockpot Spray the inside of your slow cooker with non-stick cooking spray. Pour the potato mixture into the crockpot and spread it out evenly with a spatula, smoothing the top.

Step 5: Slow Cook Cover the crockpot with the lid and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. The potatoes are done when they're tender and can be easily pierced with a fork. Avoid lifting the lid during cooking, as this adds time.

Step 6: Add Final Cheese and Serve About 15 minutes before serving, sprinkle the remaining ½ cup of cheddar cheese over the top. Replace the lid and let it melt into gooey perfection. If using optional toppings like bacon bits or green onions, add them now. Stir gently before serving to combine the melted cheese throughout.