In a large bowl, whisk together the cream of chicken soup, milk and sour cream.
Stir in the hash browns, onions and 1 cup of the shredded cheese.
Pour this mixture into the crock pot and top with the remaining shredded cheese.
Cover and cook on low for 4-5 hours or on high for 2-3 hours.
Serve warm and enjoy!
Video
Notes
I usually use shredded hash browns for this recipe, but you can also use diced hash browns or the hash browns with green peppers and onions mixed in. Refrigerate leftovers in an air tight container for 5-7 days. Top with a small amount of melted butter when reheating to add moisture back to the casserole when reheating.