INGREDIENTS:
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
INSTRUCTIONS:
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.
Enjoy