Ingredients

The following ingredients have 8 Servings
  • 1 (30 ounce) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 ounce) cans chicken broth (see Note)
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 cup chopped yellow onions
  • 1/4 teaspoon ground black pepper ((more to taste))
  • 1 (8 ounce) package cream cheese (softened)
  • Optional Toppings: cheese, bacon, sliced green onions

Instruction

  • In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
  • Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's 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.