Ingredients
1 (30 to 32-oz) bag frozen diced hash browns, country style
1 (10.5-oz) can cream of potato soup
1 (10.5-oz) can cream of chicken soup
1 (8-oz) container sour cream
2 cups shredded cheddar cheese
3/4 cup chopped cooked bacon
Instructions
1-Start by adding the 1 (30 to 32-oz) bag of frozen diced hash browns into the slow cooker.
2-Pour in the 1 (10.5-oz) can of cream of potato soup and the 1 (10.5-oz) can of cream of chicken soup for that creamy base.
3-Mix in the 1 (8-oz) container of sour cream, 2 cups shredded cheddar cheese, and 3/4 cup chopped cooked bacon until everything is well blended.
4-Cover and cook as directed, checking for tenderness around the 4-hour mark on LOW.
5-Optionally, for an oven version, transfer the mixture to a 9×13-inch baking dish and bake at 400 degrees Fahrenheit for 50 to 60 minutes.
6-Finish by sprinkling with parsley if you like, then serve warm for the best taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥓 Use turkey bacon for a lower-calorie alternative.
🧄 Add chopped onion and garlic powder to enhance the flavor.
❄️ This dish freezes well; store leftovers in airtight containers for easy reheating.
- Prep Time: 5 minutes
- Cook time: 4 to 6 hours (Low) or 2 to 3 hours (High)
- Cook Time: 4 to 6 hours (Low) or 2 to 3 hours (High)
- Category: Side Dish
- Method: Slow Cooking, Baking
- Cuisine: American