2 pound package frozen hash brown potatoes, partially thawed
2 (10 ounce) cans cheddar cheese soup
1 (13 ounce) can evaporated milk
1 can french fried onion rings, divided
Salt and pepper to taste

Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow cooker/crock pot and add salt and pepper.

Cover and cook on low for 8 to 9 hours or high for 4 hours.

Sprinkle the rest of the onion rings of top before serving.