Slow-cooker Fiesta Potatoes

1 can cream of mushroom soup
8 oz. sour cream
1 can (4.5 oz.) chopped green chiles
1 1/2 cups shredded colby-jack cheese
32 oz. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored chips

Spray slow cooker with nonstick spray.
Combine soup, sour cream, chiles, and cheese; mix well.
Arrange half of potatoes in sprayed slow cooker; top with half of sour cream mixture.
Layer remaining potatoes and sour cream mixture in slow cooker.
Cover; cook on high setting for approx. 4 hours.

Just before serving, top with onions and chips.