From: Kim H.
1 (30 oz.) bag frozen diced hash browns
1 (32 oz.) box chicken broth
1 (10.5 oz.) can cream of chicken soup
3 oz. Real bacon bits
1 (8 oz.) pkg. cream cheese
1 c. shredded Cheddar cheese
salt and pepper, to taste
chopped green onions, for garnish
Put hash browns in the slow cooker. Add the chicken broth, cream of chicken soup and half of the bacon bits. Cook on low for 6-8 hours, until potatoes are tender. An hour before serving, cut the cream cheese into small cubes and place in the slow cooker. Mix a few times throughout the hour before serving (I like to use a silicon whisk to help the cream cheese completely dissolve into the soup). Season with salt and pepper, to taste. Garnish with additional bacon bits, shredded Cheddar cheese and chopped green onions and serve. Serves: 4-5 people.
Jenn's Notes: I like to use O'Brien hash browns with onions and diced peppers. I usually use low-sodium chicken broth, 98% fat-free cream of chicken soup and 1/3 less fat cream cheese and it's still fabulous. My potatoes are usually tender right around 6 hours.