Ingredients
– Frozen hash brown potatoes
– Chicken stock or broth (low sodium preferred)
– Cream of chicken soup
– Chopped yellow onion
– Pepper
– Softened cream cheese
Instructions
1-Cover your slow cooker and let it cook on low for 5 to 6 hours, or switch to high for about 4 hours if you’re in a rush. Keep an eye on the potatoes until they’re fork-tender and starting to break down that’s when the magic happens.
2-Once the time is up, stir in the softened cream cheese and cover again for another 30 minutes. Make sure to stir occasionally so everything melts together smoothly and creates that creamy texture we all love.
3-Serve it up right away and top with shredded cheddar cheese, crumbled bacon, or sliced green onions if you want to add some extra flair. This step really ties it all together for a rich, flavorful bowl.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 To make the soup thicker, mash some potatoes in the slow cooker during cooking.
🧂 Use low sodium broth and soup to better control the salt level.
🥓 Adding toppings like bacon and cheddar cheese greatly enhances flavor and texture.
- Prep Time: 10 minutes
- Slow Cooker Cooking Time: 5 to 6 hours (plus 30 minutes after adding cream cheese)
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free (with gluten-free cream soup)
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg