1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2 C. chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion, crumbled bacon, shredded cheddar cheese, etc.
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2 C. chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion, crumbled bacon, shredded cheddar cheese, etc.
DIRECTIONS
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.
NOTES
1. I used full-fat cream cheese this time and next time I will use the 1/3 less fat cream cheese. It was plenty creamy.
2. I added approximately one cup chopped celery the last hour of cooking before putting the cream cheese in for the last half hour.
3. Next time I will only do 4 hours on low instead of the called for five, it does not need 5 hours (this is based off my specific Crockpot temp, yours may need the full 5).
2. I added approximately one cup chopped celery the last hour of cooking before putting the cream cheese in for the last half hour.
3. Next time I will only do 4 hours on low instead of the called for five, it does not need 5 hours (this is based off my specific Crockpot temp, yours may need the full 5).
CREDIT
www.worthyoftheprize.blogspot.com
(This blog author states that this recipe originally comes from Paula Dean)
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