1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style) 2 (14 oz.) cans chicken broth 1 (10.75 oz.) can cream of chicken soup 1/2c chopped onion 1/3 tsp. ground black pepper 1 (8oz) package cream cheese (softened) Garnish: minced green onion (I add cheese here as well, and I'd add bacon if I had it) Use a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. Garnish with green onion/cheese if desired.
Category: Soups, Stews and Chili
Cuisine: not set
30 ounces Bag Frozen Has Brown Potatoes Squared
28 ounces Chicken broth
10.75 ounces Cream of Chicken Soup
1/2 cup chopped onion
1/3 teaspoon Black pepper
8 ounces Cream Cheese Softened
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