Ingredients
32 oz hashbrowns frozen, bagged
1 can cream of chicken soup 10.5 oz, or cream of mushroom
32 oz chicken broth more or less depending on how thick you want it (I used 1 tbs garlic and chicken better than bullion and then just added water to the can of cream of soup x3)
6-8 slices bacon precooked and crumbled, or use diced leftover ham
2 c cheese cheddar, shredded
1 c heavy cream
salt and pepper to taste
Instructions
Pour bag of frozen hashbrowns into slow cooker with cream of chicken soup and broth. Stir in cooked bacon bits and stir together.
Close lid and cook for 5-6 hours on low (recommended), or 3-4 hours on high.
Stir in heavy cream and shredded 1.5 c. of cheese 30 minutes before serving to thicken and warm. Serve topped with the remaining 1/2 c. of cheese (or more), dollop of sour cream, bacon and/or chives.
