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.
