Slice the Kielbasa into rounds. If desired, you can brown the Kielbasa in a skillet for extra flavor, but it's not necessary if you're short on time.

Spray the inside of your crockpot with cooking spray or use a liner for easy cleanup. Then layer the bottom with the frozen hashbrowns. Add the sliced Kielbasa over the hashbrowns.

In a separate bowl, mix the melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.

Pour the soup mixture evenly over the hashbrowns and Kielbasa. Sprinkle shredded cheddar cheese over the top.

Cover and cook on low for 3 hours or until the hashbrowns are tender, and the casserole is hot and bubbly.

Stir the casserole to combine everything before serving. Garnish with chopped green onions, if desired