1 (32 oz) box chicken broth
1 can (10 oz) cream chicken soup
1 (8 oz) block cream cheese
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Put hashbrowns in crockpot. Add the chicken broth, cream chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 7-8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes and add to the crockpot mixture. Stir a few times throughout the hour before serving. Once the cream cheese is melted and mixed in, it's ready to serve.
Top with cheddar cheese and bacon bits.
No comments:
Post a Comment