6 medium potatoes, peeled and cut into ¼ inch strips
2 cups shredded Cheddar cheese
1 can (10 ¾ oz.) cream of chicken soup
1 small onion, chopped
7 tablespoons melted butter
1 teaspoon salt
1 teaspoon pepper
1 cup sour cream
2 cups seasoned bread crumbs
Toss the potatoes and cheese; place in slow cooker. Combine the soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture.
Cover and cook on low for 8 to 10 hours until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remained butter. Sprinkle over potatoes.