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Submitted by: Barbara Cordle from London, OH
Originally shared on the web 03/15/2019

32-oz. pkg. frozen shredded hashbrowns
17-oz. pkg. frozen chopped broccoli
2 10-3/4 oz. cans Cheddar cheese soup
2 12-oz. cans evaporated milk
1-1/2 lbs. boneless, skinless chicken breasts, cubed
6-oz. can French-fried onions
salt and pepper to taste
12-oz. pkg. shredded Cheddar cheese

Combine hashbrowns, broccoli, soup, milk, chicken and onions in a 5-quart slow cooker sprayed with non-stick vegetable spray. Add salt and pepper to taste; stir well. Cover and cook on high setting for 4 hours, or on low setting for 8 to 9 hours. Stir in shredded cheese during the last 30 minutes of cooking time. Serves 6 to 8.