1 (30 oz.) bag frozen southern-style hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion or 1 TBS onion powder
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Minced green onion
- In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
- Cover, and cook on low for 5 hours.
- Stir in cream cheese; cook 30 minutes, stirring occasionally, until combined.
- Garnish with green onion, cheese, bacon bits.