Ingredients
The following ingredients have 4 Servings
- 30 oz frozen hashbrowns (shredded)
- 1 can cream of chicken soup (10.5 oz can)
- 1/2 teaspoon back pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 bacon slices (cooked and chopped)
- 8 oz cream cheese (diced)
- 1 1/2 cups shredded cheddar cheese
Instruction
- In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon. Cook on low for for 4-6 hours or high for 3-4.
- One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
- Cover and allow the cheeses to mel.
- Stir thoroughly to incorporate the cheese.
- Serve with the remaining cheddar cheese and the chopped bacon.
