Description
No chopping, no fuss—just dump, cook, stir, and serve. This crowd-pleasing soup uses frozen hash browns, a few pantry staples, and slow cooker magic to deliver a thick, hearty dinner perfect for chilly nights. Pair it with garlic breadsticks and you’ve got yourself a winning weeknight meal.
Ingredients
1 bag (28–32 oz) frozen diced hash brown potatoes
1 block (8 oz) cream cheese
2 cups shredded cheddar cheese
1 bag (3 oz) real bacon bit pieces
1 packet (or generous sprinkle) ranch seasoning
1 (22 oz) family-size can cream of chicken soup
1 (32 oz) carton chicken broth
Instructions
Add all ingredients to your slow cooker.
Cook on high for 4 hours or low for 8 hours, stirring occasionally.
Once done, stir well until cream cheese is fully melted and everything is smooth and creamy.
Optional: top with extra cheese, bacon bits, or chopped green onions before serving.
- Prep Time: 5 minutes
- Cook Time: 4–8 hrs
Nutrition
- Calories: 380 / Serving
- Sugar: 3g / Serving
- Sodium: 1180mg / Serving
- Fat: 26g / Serving
- Saturated Fat: 14g / Serving
- Carbohydrates: 24g / Serving
- Fiber: 2g / Serving
- Protein: 14g / Serving
- Cholesterol: 75mg / Serving