Ingredients

The following ingredients have 4 Servings
  • 32 oz bag diced hash brown potatoes
  • 2 slices bacon
  • 1/2 onion (sliced thin)
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/2 cup cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • pinch pepper
  • 3 cups shredded cheese ((I used sharp cheddar))
  • 3 tablespoons butter

Instruction

  • Spray slow cooker with nonstick spray
  • Add bag of potatoes
  • Heat a skillet over medium high heat
  • Dice bacon into small pieces and add to pan
  • Let cook until it just starts to brown and adds some fat to the pan
  • Thinly slice onions and add to pan
  • Cook, stirring occasionally until bacon is crisp and onions are light brown
  • Sprinkle in flour and stir to coat evenly over bacon and onions
  • Slowly stir in broth and bring to a low boil for about 4-5 minutes until it starts to reduce and thicken
  • Add in cream and seasonings and let simmer for about 2-3 additional minutes
  • Remove from heat and stir in 2 cups of the shredded cheese
  • When well mixed carefully pour the cheese mixture over the potatoes and toss to coat evenly
  • Chop up butter into several pieces and place on top
  • Top with cheese and cover and cook for 3-4 hours on high or 5-7 hours on low