I've had this recipe pinned on my Food board on Pinterest for a while. I finally got around to making it last weekend, and it was surprisingly good! This might be the easiest dinner I've ever made. Actually, this was so easy to make that I let Chicken Legs make it! He was concerned that it was too thick, but I was more concerned that it would be bland. Well, it turned out that neither of us had anything to worry about. The mixture magically transformed into a wonderfully delicious bowl of soup. We both loved it. We topped the soup with some bacon bits, cheese and sour cream. I would have added green onions, but I didn't have any. Next time!
1 (30oz) bag frozen shredded hash browns
3 (14.5oz) cans chicken broth (I used Progresso)
1 can cream of chicken soup (I used 98% fat free)
2 Tbsp minced onion flakes
1 tsp pepper
1 tsp salt
1 (8oz) package cream cheese (I used light)
In a crockpot, combine everything except for the cream cheese. Cook for 8-10 hours on low. About 15 minutes before serving, add cream cheese. Stir until melted and thoroughly combined. Serve with cheese, sour cream, bacon bits, green onions.