Ingredients:

  • 30 oz frozen cubed hash browns, thawed slightly
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese, softened and cubed
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp salt

Instructions:

  1. Combine the frozen hash browns, chicken broth, cream of chicken soup, onion powder, garlic powder, and black pepper in the slow cooker.
  2. Stir the ingredients until the condensed soup is fully incorporated into the broth. Note: If you leave clumps of condensed soup, you'll have salty pockets.
  3. Set the slow cooker to Low for 6 hours (or High for 3-4 hours) until the potatoes are tender and the liquid has thickened.
  4. Stir in the cubed cream cheese and sour cream until the mixture is smooth and velvety. Note: Do this slowly so the dairy doesn't shock and clump.
  5. Fold in the shredded cheddar cheese and stir gently until melted and the soup reaches a rich, golden yellow hue.
  6. Taste the soup and add the ¼ tsp salt if needed. Note: Check the salt last because the broth and condensed soup are already salty.
  7. Let it sit on the Warm setting for 10 minutes to let the cheese fully integrate.
  8. Ladle into bowls while steaming hot.