No-Fuss Party Potatoes

1 10 ¼ oz. can condensed cream of mushroom soup

1 8 oz. container sour cream

1 4.5-oz. can chopped green chilies

6 oz. (1 ½ cups) shredded Colby-Monterey Jack cheese blend

1 (32-oz.) pkg. frozen southern-style cubed hash-brown potatoes

3 green onions, sliced

½ c. finely crushed taco chips

Spray 4 to 6-quart slow cooker with nonstick cooking spray.  In medium bowl, combine soup, sour cream, chilies, and cheese; mix well.  Arrange half of potatoes in sprayed slow cooker.  Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly.  Cover; cook on high setting for 3 ½ to 4 ½ hours. Garnish the potatoes with onions and crushed chips immediately before serving.