1- 2 lb frozen hash browns
16 oz sour cream
10 oz shredded cheddar
4 oz Monterey jack cheese
1 stick or 1/2 cup butter or margarine
1/2 cup chopped onions
1 can cream of chicken soup

Directions

Mix all ingredients in big bowl. Save part of cheddar to sprinkle on top. Cook in slow cooker about 4-5 hours on low. Then sprinkle remaining cheese on top.