Ingredients
- 30-ounce bag of frozen, shredded hash browns (I used Ore Ida)
- 42 ounces of chicken broth
- 1 can of cream of chicken soup
- 1/2 cup onion, chopped
- 1/4 teaspoon ground pepper
- 8-ounce package of cream cheese, cut into chunks (approximately 1-ounce pieces)
- 1 1/2 cups shredded sharp cheddar cheese, plus more for topping
- Green onions, bacon, or sour cream for topping (optional though highly recommended!)
Directions
- Add hash browns, chicken broth, chicken soup, onion, and pepper to crock pot. Stir and set on low for 6-8 hours.
- 1 hour before serving, add cream cheese and 1 1/2 cups of cheddar cheese. Stir occasionally until both cheeses are melted and incorporated into soup.
- Serve with desired toppings.
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