Ingredients
- 3 pints of dehydrated potato shreds (or 30 oz frozen hash browns)
- 32 oz chicken broth
- 1 can cream of chicken soup
- 1/4 teaspoon pepper
- 1, 8 oz block of cream cheese
- (Optional) Toppings: bacon bits, green onions, garlic chives, shredded cheese
Instructions
1. Rehydrate potato shreds in warm water for at least 30 minutes (but they can soak for up to 4 hours). Drain the water before adding to your slow cooker.
2. Alternatively, if you forget to rehydrate the potato shreds, you can add them directly to your slow cooker along with 4 cups of warm water. Proceed with the recipe as normal.
To Fill Your Slow Cooker
1. Place your shredded potatoes (or frozen hash browns) into your slow cooker.
2. Add all remaining ingredients EXCEPT the cream cheese.
3. Set it to High, and slow cook for 4 hours.
4. After 4 hours, lower your Crock Pot to Low, and add the block of cream cheese. It’s easier to mix if you cut it into cubes first.
5. Cook on Low for an additional hour.
6. Mix well & serve. You may want to add salt to taste.
7. If you like, top with bacon bits, green onions, and shredded cheese.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 5 hours
