Submitted by Judy Griffin, Eldridge, Mo.

32 ounces chicken broth

1 can cream of chicken soup

Mix well and place in crockpot on high.

1 chicken bouillon cube

8 ounces cream cheese

Add to broth mixture.

1 (32-ounce) bag frozen hash browns

3 C. shredded cheese

1/2 C. bacon bits

Add to mixture and cook on high for three and a half hours, or until potatoes are tender.


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