Scalloped Taters

1 package (2 pounds) frozen cubed hash brown potatoes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup plus 1 tablespoon butter, melted, divided
1/4 cup dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup crushed cornflakes

In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into a greased 5-qt. slow cooker. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.

Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350° for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping. Makes 12 servings.