Crockpot Potato Casserole

1/4 cup + 3 tablespoons butter, divided
1, 10 3/4 ounce can condensed cream of chicken soup
1 cup sour cream, (8 ounces)
1/4 cup chopped onion
1 teaspoon salt
2 pounds potatoes, peeled and cut into 1/2 inch cubes
2 cup shredded Cheddar cheese
1 1/2 - 2 cups bread stuffing mix, dry

Place 1/4 cup of butter in a medium microwave safe bowl. Heat on high for 35 - 50 seconds, or until melted. Add the
undiluted soup, sour cream, onion, and salt to the melted butter and mix well. Combine the potato cubes and cheese
in the crockpot/slow cooker. Pour soup mixture into the crockpot and mix well. Sprinkle the dry stuffing mixture
over top of the potato mixture. Place remaining butter in a small microwave safe bowl. Use a high heat until melted,
about 30 - 45 seconds. Drizzle over top of the stuffing.
Cover and cook on high for 5 - 6 hours, or on low for 8 - 10 hours or until it is hot and bubbly, and the potatoes are tender.
Makes 8 - 10 servings. .................................