INGREDIENTS:
1 bag frozen hash-brown potatoes
3 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 package cream cheese softened
GARNISH: minced green onions, cheddar cheese - use cream of mushroom soup 1/2 cup chopped onion, and 4 oz of cream
cheese for a thinner p
PREPARATION
In a 6-quart electric 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, if desired.
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