Crock Pot - Loaded Baked Potato Soup

THE INGREDIENTS
Great Fall recipe!!

• 1 30oz. bag of frozen diced hash browns
• 1 can of cream of chicken soup (10 oz)
• 1 32 oz box of chicken broth
• 1 pkg. cream cheese (8 oz, not fat free)
• 1 cup shredded cheddar cheese 
• 3 oz bacon bits 
• salt and pepper to taste 

Directions:

1. Put the hash browns in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. 
2. Cook on low for seven TO eight hours or until potatoes are tender. 
3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. 
4. Once the cream cheese is completely mixed in, it's ready to serve. 
5. Top with cheddar cheese and some additional bacon bits. 
6. Enjoy!