Yield: 6-8 servings
1 (30 ounce) bag frozen cubed hash brown potatoes
3 (14 ounce) cans chicken broth
1 (10 ounce) can cream of chicken soup
1/2 cup finely chopped onion
1/4 teaspoon black pepper
Salt to taste
1 (8 ounce) package cream cheese, softened
Diced green onions (garnish)
Crisply cooked and chopped bacon (garnish)
In a 6-quart slow cooker, combine potatoes, broth, soup, onion and pepper.
Cover and cook on LOW setting for 5 hours.
Stir in cream cheese and cook for an additional 30 minutes.
Garnish with green onions and bacon.
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