Ingredients:

  • 32 oz frozen cubed hash browns
  • 21 oz condensed cream of chicken soup
  • 32 oz low-sodium chicken broth
  • 0.5 cup finely diced yellow onion
  • 0.25 tsp cracked black pepper
  • 1 oz dry ranch dressing mix
  • 8 oz full-fat cream cheese, cubed and softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 lb thick-cut bacon, cooked and crumbled
  • 0.5 cup sliced green onions

Instructions:

  1. Place the frozen hash browns in an even layer at the bottom of a 6-quart or larger slow cooker.
  2. In a separate bowl, whisk together the condensed cream of chicken soup, chicken broth, dry ranch seasoning, black pepper, and diced yellow onions until well combined.
  3. Pour the liquid mixture over the hash browns in the slow cooker.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the potatoes are tender and the base has thickened.
  5. About 30 minutes before serving, stir in the softened cream cheese cubes and shredded cheddar cheese until melted and a stable emulsion is formed.
  6. Stir in the crumbled cooked bacon and top with sliced green onions before serving.