Ingredients
Scale
- 1 bunch green onions, divided
- 32 oz. bag diced hash brown potatoes, frozen
- 10.5 oz. can cream of chicken soup
- 1 ½ tsp. garlic powder
- Salt and pepper to taste
- 32 oz. box chicken stock
- 8 oz. package cream cheese, cubed
- shredded cheddar cheese, optional garnish
- cooked bacon pieces, optional garnish
Instructions
- Place frozen hash browns, half of the green onions, garlic powder, and salt and pepper in the slow cooker. Stir in the cream of chicken soup until well mixed.
- Add the chicken stock and cover the slow cooker. Cook on Low for 6 hours or on High for 3-4 hours until potatoes are tender.
- About 10-15 minutes before cooking is finished, add the cream cheese and stir to help it melt. Cover for the remaining time.
- Once done, mash some of the potatoes with a potato masher and stir to incorporate the melted cream cheese.
- Serve hot, garnished with reserved green onion tops, cheddar cheese, and bacon bits if desired.
Notes
For a thicker consistency, mash more potatoes in the soup.
Feel free to add other seasonings according to your taste preferences.
Bacon can be cooked ahead and added for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg