OFN Staff Favorite
• 1 bag (30 ounces) frozen hash brown potatoes
• 2 cans (14 ounces each) chicken broth
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 C chopped onion
• 1/4 tsp ground black pepper or more to taste
• 1 package (8 ounces) cream cheese, softened
• Optional toppings: cheese, bacon, sliced green onions
In a slow cooker, combine potatoes, chicken broth, soup, onion and pepper. Cover and cook on low for five to six hours. If potatoes are still in big chunks, it will need to cook longer; potatoes fall apart when ready. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined. Top with cheese, bacon or sliced green onions, if desired.
