Crock Pot Chicken & Potatoes

½ c. butter, melted
¼ c. dried, minced onion
1 pkg (16 oz.) frozen hash browns
1 can (8 oz. or larger) cooked chicken, drained
1 can (10 ¾ oz.) cream of mushroom soup, condensed
1 ½ c. milk
1 c. grated cheddar cheese
¼ t. black pepper
1 c. cheese cracker crumbs, divided (goldfish work great)

In a large bowl, mix together all ingredients except half of the cracker crumbs.
Transfer to a greased 3 ½ to 5-quart slow cooker.
Top with remaining cracker crumbs.
Cover and cook on high heat 3-4 hours or on low heat 6-8 hours.
Makes 4-6 servings.