From Kathy Greiner. 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 Id add bacon if I had it) I 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 if desired...I did not use the cream cheese, but instead I used fat free half and half. I also put ham in mine.
Posted on: Fri, 02 Jan 2015 18:54:04 +0000
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