Ingredients
- 1 (30 ounce) bag of shredded frozen hash browns
- 4 cups chicken broth
- 1 (10½ ounce) cream of chicken soup
- 1 cup diced onion (fresh or frozen, either works)
- ¼ teaspoon ground black pepper
- 1 (8 ounce) block of cream cheese, cut into smaller pieces
- 1 cup shredded cheddar cheese (or more!)
- 8 strips cooked bacon, crumbled
- ¼ cup green onion, diced
Instructions
- Place the frozen bag of hashbrowns, cream of chicken soup, onion, and chicken broth in the crock pot
- Top it with the black pepper
- Cover and cook the soup on low for 4-6 hours, stirring occasionally.
- Add the cream cheese and cook for 30 minutes or until cream cheese is melted, stirring occasionally, until combined. TIP: the cream cheese will melt in the soup faster if it is at room temperature before going in
