Slow-Cooker Smoky Cheese and Potato Bake Recipe - BettyCrocker.com

Ingredients

• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 container (8 ounces) sour cream (1 cup)
• 1 round (7 ounces) hickory-smoked Gouda cheese, cut into 1/2-inch cubes
• 1/3 cup drained roasted red bell pepper strips (from 7-ounce jar)
• 1 bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed
• 2 tablespoons chopped fresh chives