1 (30 oz.) bag frozen shredded hash browns
3 (14 oz.) cans chicken broth
1 can cream of chicken soup
1/2 c. onion, chopped
1/4 tsp. ground pepper
1 (8 oz.) pkg. cream cheese
1/2 lb. bacon, cooked and crumbled
1 (8 oz.) pack shredded Cheddar cheese
1/2 c. green onion
1 (8 oz.) container sour cream
Combine everything (except cream cheese) in your crock-pot. Cook on
low for 6 to 8 hours. About 1 hour before serving, add cream cheese
to the crock-pot; cook until thoroughly melted. Ladle soup into
bowls. Top with bacon, Cheddar cheese, green onion and/or sour
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