1 (30 oz.) bag frozen diced hash browns
1 (32 oz.) box chicken broth
1 (10 oz.) can cream of chicken soup
1 (8 oz.) pkg. cream cheese
3 oz. bacon bits
1 c. shredded cheese (Cheddar)
salt and pepper to taste
Put the potatoes in the crock-pot. Add in the chicken broth, cream
of chicken soup and half of the bacon bits. Add a pinch of salt and
pepper. Cook on low for 8 hours, or until potatoes are tender. An
hour before serving, cut the cream cheese into small cubes. Place
the cubes in the crock-pot. Mix a few times throughout the hour
before serving. Once the cream cheese is completely mixed in, it's
ready to serve. Top with Cheddar cheese and some bacon bits.
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