Low-Prep Slow Cooker Breakfast Casserole

Liberally grease the pot of a 4-quart slow cooker. Break up hash browns while they're still in the bag, then layer half of the hash browns, ham, then cheese into the bottom of the slow cooker. Spread green chiles across the top, then repeat with the second half of the potatoes, ham, and cheddar. In a large bowl, whisk eggs, milk, salt, and pepper. Pour egg mixture over the layers. Cook covered on low for 7 to 8 hours or high for 3 to 4 hours. Toward the end of the cook time, see if water has collected on the top of the casserole (from the frozen hash browns). If so, remove lid to let excess liquid steam off for the remainder of the cook time.