Ingredients
Scale
- 1 (30 oz) bag frozen hash brown potatoes
- 3 cups chicken broth
- 1 (10.75 oz) can condensed cream of chicken soup
- 2 bay leaves
- ¼ cup chopped green bell pepper
- 4 oz cream cheese, softened
- ½ cup finely chopped onion
- ¼ cup chopped red bell pepper
- Salt and freshly ground pepper to taste
- Optional garnishes:
-
- Green onions, sliced
- Shredded cheddar cheese
- Crumbled cooked bacon
Instructions
- Prepare the Base: Layer the frozen hash browns, chopped onion, green bell pepper, and red bell pepper in your slow cooker.
- Add Liquid Components: Pour the chicken broth over the vegetables, ensuring even distribution.
- Include Seasonings: Stir in the condensed cream of chicken soup and bay leaves. Season generously with salt and freshly ground pepper.
- Begin Slow Cooking: Cover and cook on low heat setting for 6 hours, allowing the potatoes to become tender and the flavors to meld.
- Incorporate Cream Cheese: With 30 minutes remaining, add the softened cream cheese and stir until well combined.
- Final Touches: Remove bay leaves, taste, and adjust seasonings as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
