Ingredients
Method
1. Prepare the Base:
- In your slow cooker, combine the frozen hash-brown potatoes, chicken broth, cream of chicken soup, chopped onions, and ground black pepper. Mix well.
2. Cook in the Slow Cooker:
- Cover and cook on low heat for 5–6 hours. Check the potatoes occasionally; they should be tender and starting to break apart.
3. Add the Cream Cheese:
- Stir in the softened cream cheese. Cook for an additional 30 minutes, stirring occasionally to ensure the cream cheese melts and incorporates fully into the soup.
4. Serve and Garnish:
- Ladle the soup into bowls and garnish with your choice of toppings, such as shredded cheese, crispy bacon, or sliced green onions.
Notes
- Make It Thicker: Use a potato masher or the back of a spoon to mash some of the potatoes for a creamier texture.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezing Instructions: While freezing is possible, the texture may change slightly due to the cream cheese. Thaw overnight in the refrigerator and stir well when reheating.
- Customizations: Add vegetables like carrots or celery, or stir in cooked chicken or ham for extra heartiness.