30 oz frozen hashbrowns shredded
1 can cream of chicken soup 10.5 oz can
1/2 teaspoon back peppe
1 package ranch seasoning mix
4 cups chicken broth
12 bacon slices cooked and chopped
8 oz cream cheese diced
1 1/2 cups shredded cheddar cheese
In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon. Cook on low for for 4-6 hours or high for 3-4.
One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
Cover and allow the cheeses to mel.
Stir thoroughly to incorporate the cheese.
Serve with the remaining cheddar cheese and the chopped bacon.