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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 Garnish (Optional): 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 cream. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |