Ingredients

• 1 can (10 3/4oz) cream of chicken (I used Campbell's Healthy Request)
• 1 can (10 3/4oz) cheddar cheese (I used Campbell's)
• 1 cup shredded low fat cheddar cheese
• 1 Tbsp parmesan shredded cheese
• 1 tsp chives
• 1 tsp red pepper flakes
• 1 tsp minced onion flakes
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/2 tsp white pepper
• 6-9 Idaho peeled and diced (I used small and medium potatoes so it was about 8 of them)

Directions

• Spray your slow cooker with nonstick spray (helps with clean up).
• Mix the first 10 ingredients together into the slow cooker.
• Stir the diced potatoes into the mixture. 
• Cook on low for 7-8 hours or until potatoes are cooked through.   

Special Notes
I've used a handheld mandolin slicer before and sliced the potatoes right into the slow cooker.  Whether sliced or diced, either way is fine to how the potatoes are put into the slow cooker. Always test your potatoes...before serving to guests-make sure they are cook through.

Nutrition Information
Serving size: 4 quart slow cooker serves approx. 8 people per serving:

220 calories
40 carbs
4 fats
6 proteins
558 Sodium