- 1 (30-ounce) bag of frozen, shredded hash browns, I used Ore Ida
- 3 (14-ounce) cans of chicken broth
- 1 can of cream of chicken soup
- ½ cup onion, chopped
- ¼ teaspoon ground pepper
- 1 package cream cheese, don’t use fat-free, it will not melt
Combine shredded hash browns, chicken broth, cream of chicken soup, onion and pepper in Crock-Pot Cook for 7 hours on low heat. About 1 hour before serving add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!
Source : allrecipes.Com