▢ ½ cup melted butter ▢ 30 ounce bag, shredded hash brown thawed ▢ ½ cup green onions chopped ▢ 2 cups shredded cheddar cheese ▢ 8 ounces sour cream ▢ 2 10.5 oz cans cream of chicken soup ▢ 1 teaspoon Lawry’s seasoning salt ▢ ½ teaspoon onion powder ▢ ¾ teaspoon garlic powder ▢ ¼ teaspoon black pepper ▢ 1½ cups plain potato chips crushed

In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.
Top with crushed potato chips and place in oven for 5-10 min until golden brown