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Spray the inside of a 6 quart crock pot with non stick cooking spray.
Break up the frozen hash browns in the bag.
In a large bowl, whisk together the cream of chicken soup, milk and sour cream.
Stir in the hash browns, onions and 1 cup of the shredded cheese.
Pour this mixture into the crock pot and top with the remaining shredded cheese.
Cover and cook on low for 4-5 hours or on high for 2-3 hours.
Serve warm and enjoy!