Ingredients:
- 1 bag of shredded hashbrowns
- 1 block of cream cheese
- 1 can of cream of chicken soup
- 4 cups of chicken stock
Instructions :
- Dump everything in the crockpot cook on high for 6 hours.
- I seasoned with an onion soup packet, minced garlic, sprinkle of mustard powder, celery salt, and pepper.
- Last cook bacon ( add a spoon full of the bacon drippings to the soup) and add cheddar cheese