Place half of your cheese slices on top (tear your pieces to fit on one layer)
Repeat layering
Spread your soup over everything
Cover and cook on low for 6 hours or on high for 3 hours (the potatoes should be tender and the cheese bubbly)
Notes
I used my Hamilton Beach Programmable Insulated Slow Cooker for this recipe. It was a cinch to clean up (which is always a good thing when you are working with cheese!). Your favorite 5-6 quart slow cooker would work as well.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.