Ingredients

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1/2c chopped onion

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)

Garnish: minced green onion

Preparation

  1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

  2. Cover, and cook on low for 5 hours.

  3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

  4. Garnish with green onion.