(This makes 1 batch, if you want to freeze one be sure to double!)
30 oz Bag Frozen Potatoes – grab the country style hash brown bag in cube form
32 oz box of chicken stock
1 small can of cream of chicken soup
Half of a medium onion finely diced
1/2 tsp salt
1/4 tsp pepper
1 cube cream cheese
Throw everything in a slow cooker except the cream cheese. Cook on low for 6 hours. In the last 20 minutes toss in the cream cheese. Stir it all up and serve with bacon bits, cheddar cheese, and green onions, if desired.
*Adapted from The Girl Who Ate Everything
If you’re going to freeze a batch add everything except the cream cheese to a freezer bag. No need to defrost the hash browns, just toss them in the bag as is! Freeze and be sure to write the directions on the bag, including a reminder to add cream cheese.
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