Ingredients
• 32 oz Frozen diced hash brown potatoes (with or without onions and peppers)
• 2 cans (10.5 oz each) Cream of chicken soup (or cream of mushroom for a vegetarian-friendly option)
• 32 oz Chicken or vegetable broth
• 8 oz Cream cheese, softened and cubed
• Optional: Shredded cheddar cheese and bacon bits for topping
Preparation
1. The Dump: Add the frozen potatoes, both cans of soup, and the broth to your slow cooker. Stir gently to combine.
2. Slow Cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours until the potatoes are tender.
3. The Creamy Finish: About 30 minutes before serving, stir in the cubed cream cheese. Cover and let it melt completely.
4. Final Stir: Give the soup a good stir to incorporate the cheese until smooth and creamy.
5. Serve: Top with a generous handful of shredded cheddar and crispy bacon bits if desired.