This recipe comes from http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html.
I made this a few weeks ago and we have already had it 3 times. It is a great dinner, but easy left-overs for lunch too.
EASY CROCKPOT POTATO SOUP
1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
Mix all of the ingredients in your crockpot, except the cream cheese. Put it on for 6 to 8 hours on low and a half-hour before you want to eat, add the cream cheese. We top ours with green onions and bacon. NOM NOM!