32 oz bag southern style hash browns
32 oz chicken broth or 4 chicken bouillon cubes + 32 oz hot water
1 can cream of chicken soup
3 oz real bacon bits, divided (or more if you really like bacon)
8 oz cream cheese, NOT low fat
1 cup shredded cheddar cheese (add more if desired)
salt & pepper, if desired
Put hash brown in a large slow cooker. Add broth, soup, and half the bacon bits (about 6 tablespoons). Cook on LOW 6-7 hours or HIGH 3-4 hours until potatoes are tender. About an hour before serving, cube cream cheese and add to soup stirring occasionally as it melts. When it is completely melted and mixed into the soup, and just before serving, add cheddar cheese and the rest of the bacon bits (about 6 tablespoons).
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