1	can	cream of mushroom soup
1	cup	sour cream
4 1/2	oz.	chopped green chilies
1 1/2	cups	shredded Colby-Monterey Jack cheese
32	oz.	frozen hash brown cubes, Southern style
3		green onions, sliced
1/2	cup	nacho flavored taco chips, finely crushed

Spray 4 to 6 quart slow cooker with nonstick cooking spray. In medium bow, combine soup, sour cream, chilies and cheese; mix well. Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly. Cover; cook on high setting for 3 1/2 to 4 1/2 hours. Just before serving, sprinkle top with onions and chips.

Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.

Note: Southern-style hash browns are cubed; country-style hash browns are shredded. This recipe calls for cubed, but both styles work well.