So, I made this once last year. I remember it being really easy - being in the crock pot and using hashbrowns. I remember really liking it and wanting to try it again. (More of just a reminder to myself.)
Original Recipe found here.
- of ingredients10
- prep time15 Min
- total time6 Hr 45 Min
- 1
- bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2
- cup frozen chopped onion (from 12-oz bag), thawed
- 1
- medium stalk celery, diced (1/2 cup)
- 1
- carton (32-oz) Progresso® chicken broth
- 1
- cup water
- 3
- tablespoons all-purpose flour
- 1
- cup milk
- 1
- bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4
- cup real bacon pieces (from 2.8-oz package)
- 4
- medium green onions, sliced (1/4 cup)
- 1In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
- 2Cover; cook on Low heat setting 6 to 8 hours.
- 3In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
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