#nancifields #gallmantalent #gpsassociatesrock
by Brittany Jackson, GPS Hot Springs
Brittany says this is one of her go-to recipes when it gets cold! So easy to make!!
32oz bag of frozen shredded hash browns
32oz boxes of chicken broth
10oz can of condensed cream of chicken soup
8oz package cream cheese, softened
1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
Salt and pepper to taste
Combine hash browns, cheese, broth, cream of chicken soup, bacon bits, and cream cheese in slow cooker. Season with salt and pepper, then use a spoon to break up cream cheese and mix everything together. Place lid on slow cooker and cook on High for 3 hours, stirring occasionally, or until potatoes are tender. Taste and add seasoning, if necessary. Garnish with rosemary, more cheddar cheese, and bacon bits.
Brittany states she adds more cheese and bacon, because you can never have enough of those two! She has even added a package of the dry ranch dressing mix for a little bit different seasoning and it was just as delicious! Enjoy!!