Ingredients:

  • 32 oz frozen diced hash brown potatoes, slightly thawed
  • 1/2 cup yellow onion, finely minced
  • 10.5 oz reduced-fat cream of chicken soup
  • 1 cup non-fat plain Greek yogurt
  • 4 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups sharp cheddar cheese, shredded and divided
  • 1/2 cup fresh parmesan cheese, grated

Instructions:

  1. In a large mixing bowl, whisk together the cream of chicken soup, Greek yogurt, melted butter, garlic powder, smoked paprika, salt, pepper, and minced onions until the emulsion is uniform and smooth.
  2. Add the slightly thawed diced potatoes to the bowl.
  3. Fold in 1.5 cups of the shredded cheddar cheese and all of the grated parmesan cheese using a silicone spatula until the potatoes are evenly coated.
  4. Transfer the mixture into a 6-quart or larger crock pot, spreading it into an even layer.
  5. Cover and cook on HIGH heat for 4 hours.
  6. Once the 4 hours are up, sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top and replace the lid to melt for another 10 minutes.