Cook on high for 2 to 3 hours, or on low for 4 to 5 hours.
In a small bowl, mix together the slightly crushed Corn Flakes and the melted butter.
Sprinkle the Corn Flakes over the hash brown mixture in the slow cooker; then cover and cook an additional 30 minutes.
When it's done, it's ready to serve while warm. You can sprinkle it with chopped green onions, if preferred.
CAN I PUT FROZEN POTATOES IN THE SLOW COOKER, OR DO I HAVE TO COOK THEM FIRST?Yes, the potatoes can be put straight into the slow cooker, but it's important to ensure that they are thawed beforehand. Just follow the instructions on the package, and be sure to allow ample time for thawing.HANDY TIP: HOW TO CRUSH CORN FLAKESThe quickest and least messy way that I have found to crush Corn Flakes is to place them in a quart sized plastic bag and seal the bag. Be sure that all of the air inside the bag escapes. Using either your hands or a rolling pin, you can now crush the Corn Flakes. For this recipe, they only need to be slightly crushed, so don't spend too much time on it.HOW TO STORE AND REHEAT CROCKPOT CHEESY HASHBROWNSThankfully, this recipe is a great make-ahead meal. It can be made the night before, the day before, etc. This casserole will store in the fridge in an airtight container for up to 3 days.Although it is certainly possible to cook it beforehand, for the best results I recommend mixing it up to store in the fridge, waiting to cook until you're ready to eat.For longer storage time, cook your funeral potatoes in the slow cooker beforehand, and place them in the freezer in an airtight container for up to 3 months. When you're ready, simply let your potatoes thaw overnight in the refrigerator, and bake them at 350° F for 30 minutes to an hour.