32 ounces frozen diced hashbrowns

13 ounces kielbasa, sliced

1 small onion, diced

3 cloves garlic, minced

1 ½ cups shredded cheddar cheese, divided (1 cup + ½ cup)

1 ½ cups shredded pepper jack cheese, divided (1 cup + ½ cup)

1 ½ teaspoons kosher salt

2 teaspoons black pepper

½ cup sour cream

1 cup whole milk

10.5-ounce can condensed cream of chicken soup

Optional: ½ cup cooked, chopped bacon

Optional garnish: fresh parsley or chives

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Layer Ingredients: In a 6-quart or larger slow cooker, combine hashbrowns, kielbasa, onion, garlic, 1 cup cheddar, and 1 cup pepper jack cheese. Add salt, pepper, sour cream, milk, and condensed soup.
Mix & Top: Stir until fully combined. Sprinkle remaining ½ cup cheddar and ½ cup pepper jack on top.
Cook: Cover and cook on HIGH for 3 hours or LOW for 6 hours, until potatoes are tender and cheese has melted.
Serve: Stir gently, garnish with parsley or chives, and serve warm.

Check the casserole occasionally to prevent overcooked potatoes.
Shredding cheese from a block yields a creamier result than pre-shredded cheese.
Add a touch of herbs or cooked bacon for extra flavor.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.