Ingredients:

  • 32 oz bag frozen cubed hash browns
  • 2 cans (10.75 oz each) condensed cream of chicken soup
  • 32 oz high-quality chicken broth
  • 1/2 cup finely chopped yellow onion
  • 1/2 tsp freshly cracked black pepper
  • 8 oz cream cheese, softened
  • 4 tbsp salted butter, cubed
  • 1 cup sharp shredded cheddar cheese
  • 1/2 cup crispy bacon bits
  • 1/4 cup chopped fresh chives

Instructions:

  1. In a 6-quart or larger slow cooker, combine the frozen hash browns, chopped onions, black pepper, chicken broth, and both cans of condensed cream of chicken soup. Stir vigorously until the condensed soup is fully integrated into the broth.
  2. Cover the slow cooker and cook on the Low setting for 6 hours. Avoid opening the lid during the cooking process to maintain consistent temperature.
  3. Approximately 30 minutes before serving, whisk the softened cream cheese and cubed butter together in a small bowl until smooth. Stir this mixture into the soup and continue cooking until fully melted and integrated.
  4. Serve the soup hot, garnished with shredded cheddar cheese, crispy bacon bits, and fresh chives.